July 30, 2014 | by Lisa Mattson

Fifty guests turned out on July 19 to experience our first-ever Sunset Supper at Jordan Vista Point. The weather couldn’t have been more perfect. The ubiquitous evening winds never picked up, and it was warm but not too hot. Guests seemed to truly enjoy the uniqueness of a fine dining experience surrounded by vineyards and vistas of three wine valleys.

Jordan Winery Sunset Supper at Vista Point dinner in the vineyard event Healdsburg Sonoma

The four-course dinner featured dishes inspired by the bounty of our estate garden, prepared by our chef and paired with special vintages of Jordan winesA copy of the menu is included below.

Jordadn cabernet sauvignon magnum, Sunset Supper dinner in the vineyard winery party event

For the last 72 hours leading up to the event, Executive Chef Todd Knoll was in the garden every morning, picking melons, fruits and vegetables when they were at optimal ripeness. Herbs and flowers blossoms were plucked with tweezers the morning of the event to create beautiful, edible garnishes. Make sure to view our Flickr photo gallery below for a behind-the-scenes look.

Jordan Winery chef garden

Not only was it our first dinner party on the highest hilltop of Jordan Estate, it was also the first time we offered a dinner as a paid event in which Jordan Estate Rewards members could choose to purchase tickets or redeem points. Our 2015 event dates will be announced in January, so make sure to sign up for our monthly e-newsletter to be the first to know.

Jordan Winery Sunset Supper at Vista Point dinner in the vineyard event

John Jordan welcomes you to the

Inaugural Sunset Supper at Vista Point

July 19, 2014


Jordan Estate Garden Gazpacho

telegraph cucumber, charred chickpeas, pickled heirloom beets, wild American hackleback roe

Jordan Charentais

jamón serrano, heirloom melon, lemon verbena, Jordan olive oil

2009 Jordan Chardonnay Russian River Valley


Jordan Estate Caprese

heirloom tomatoes, arugula, grey shallots, 18-year barrel aged black truffle balsamic glaze, fleur de sel

Belfiore burrata cheese, Jordan olive oil

Thai, Greek, lime and opal basil 

Salad of Poached Sustainable Salmon

Ōra King, smoked Jordan olive oil, fresh hearts of palm, black quinoa, charred grapefruit, wild fennel vinaigrette

2012 Jordan Chardonnay Russian River Valley

Duo of Organic Beef

Mindful Meats beef tenderloin, Niman Ranch short rib, Australian black truffle nage, garden horseradish, freekeh 

2010 Jordan Cabernet Sauvignon Alexander Valley

2006 Jordan Cabernet Sauvignon Alexander Valley, magnum

Jordan Estate Strawberry Shortcake

trio of estate strawberries, heritage raspberries, buttermilk panna cotta, lavender-honey shortcake

Executive Chef Todd Knoll

2014 Sunset Supper Prep