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The 2008 may be remembered as the greatest vintage of the decade for Jordan Russian River Valley Chardonnay. Defined by vibrancy and elegance, the 2008 Jordan continues to wow us with its bright acidity years after release.
A phenomenal Russian River Chardonnay growing season, 2008 was marked by moderate temperatures without the threat of spring frosts, prolonged summer heat spikes or even a sprinkle of rain surrounding harvest. A smaller than usual crop, the clusters of small berries exhibited an incredible concentration of Chardonnay flavor. The pristine fruit was handpicked in the darkest hours of night and immediately pressed upon delivery while still cold, maintaining the fresh varietal character. In just over three weeks, the optimal sugar level was achieved at 23.6 Brix.
Defined by vibrancy and elegance, the 2008 Jordan Chardonnay continues to amaze with its bright acidity years after release. Notes of ripe pear and allspice linger on the nose with a creamy palate of honey and red apple through the finish. Enjoy now with aged cheeses, such as Parmesan and Beemster Gouda.Download Tasting Notes
Our Russian River Chardonnay is a chef’s dream for ability to accentuate flavors in a broad range of seafood, poultry, salad and pasta dishes. This wine has the acidity to stand up to ceviches and raw oysters and the mid-palate to pair with lobster. It’s a dual-purpose food pairing wine made to complement the acidity in light, fresh dishes or contrast the rich flavors in pasta with cream sauce.
2008 Jordan Chardonnay
August 29–September 25, 2008
Select grower vineyards
After a gentle pressing with the aid of stems, the wine was inoculated in stainless steel tanks before a slow, cold fermentation occurred in French oak barrels primarily, with one quarter fermenting in stainless steel
Two months of sur-lie aging and batonnage to elevate the mouthfeel of the mid-palate
11 French coopers selected for their fine-grain oak
Aged in 100% French oak (55% new) for 4.5 months before bottling
Russian River Valley
Alcohol: 13.5%; TA: 0.67 g/100mL; pH: 3.38; RS: 0.04%
June 4-July 1, 2009
May 1, 2010
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