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2012 was truly a phenomenal growing season with the best weather—every winemaker’s dream. The foundation for the 2012 Jordan Russian River Valley Chardonnay was a bountiful crop that exhibited exceptionally vibrant, stone fruit characters and bright acidity, ensuring a delicious white wine for food pairing that is more akin to France than California.
“Perfection is a noble pursuit, but as a winemaker, your only hope is to come close. The 2012 growing season—although
maybe not perfect—was so close, it was a dream year. I think the 2012 Jordan Chardonnay is about as close to Burgundy as we’ve ever come.”
— Winemaker Rob Davis
Aromas of fresh Fuji apple and Asian pear entice the nose, laced with intriguing hints of lemon custard, flint-like minerality and a subliminal caress of integrated vanilla and baking spice from thoughtful time in French oak. The mid-palate is creamy and complete with a firm acidity that carries through the persistent finish. Jordan’s 2012 Chardonnay sets a new benchmark for future vintages.
The 2012 Jordan Chardonnay is the ultimate food pairing wine at the dinner table, acting as a complement, contrast or bridge to vast flavors. Expressions of clean and precise fruit, a vivid backbone of acidity and subtle oak nuances are its key components to versatility. From halibut ceviche, abalone tiradito and grilled sand dabs to soft-shell crab, garden tempura and grilled chicken, the wine and food pairing options for this Sonoma Chardonnay are limitless. Some of the best Chardonnay food pairing recipes can be found in our Recipes library.
2012 Jordan Chardonnay
September 18–October 7, 2012
Roughly 20 vineyard blocks from eight small growers.
Clusters destemmed and gently pressed at night to extract freshness and acidity while avoiding astringent phenolic character from the skins. Inoculated and fermented 12 days in roughly two-thirds French oak barrels and one-third stainless steel. Malolactic fermentation limited to 29%.
Double-sorting of grapes (in vineyard and at winery); press cuts done by taste to preserve purity of free-run juice flavors.
Ten weeks of sur-lie aging with some of bâtonnage to heighten the creamy texture of the mid-palate
French oak barrels from eight coopers were chosen based on tightness of grain, low tannin potential and light toast levels, allowing the fruit profile to shine.
100% French oak for 6.5 months; 42% new oak
Russian River Valley
100% Russian River Valley
Alcohol: 13.7%; T.A.: 0.75g/100mL; pH: 3.34; R.S.: 0.05%
June 10–27, 2013 Fined and filtered before bottling
May 1, 2014