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Mother Nature blessed us with an ideal growing season for the second consecutive year in 2013. Moderate temperatures prevailed from spring through fall, which is the key to our Burgundy-inspired style. The end result being an exemplary vintage—possibly our finest bottling to date.
“Back to back great vintages are rare, but I love when it happens. Once again, moderate weather was the key to greatness in 2013, which allows for greater fruit development. This vintage is truly epic.”
— Winemaker Rob Davis
Classic Russian River Chardonnay at its best, 2013 is still a very fresh wine that continues to age slowly and gracefully. Bright fruit aromas of green apples and pear with a wet stone minerality lead to a juicy, citrusy palate that is elegant and round without being creamy. This delicious chardonnay has a mouth-coating silkiness that carries through the long, citrus-laced finish. Enjoy now or cellar through 2023.Download Tasting Notes
The 2013 Jordan Chardonnay is a versatile food pairing wine at the dinner table. Its lively fruit, vivid backbone of acidity and subtle oak nuances make it sing with lobster or creamy pastas, as well as grilled chicken, fish or light citrus salads.
2013 Jordan Chardonnay
September 6–18, 2013
Roughly 18 vineyard blocks from six 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 14 days in roughly two-thirds French oak barrels and one-third stainless steel. Malolactic fermentation limited to 18%.
Double-sorting of grapes (in vineyard and at winery); press cuts done by taste to preserve purity of free-run juice flavors.
Two months of sur-lie aging with some 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 months; 40% new oak.
Russian River Valley, Sonoma County
100% Russian River Valley
Alcohol: 13.7%; T.A.: 0.76g/100mL; pH: 3.35; R.S.: 0.06%
May 20–June 6, 2014 Fined and filtered before bottling
May 1, 2015
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