by Greg on September 27, 2012 in Featured, From the Cellar
Our 2012 Chardonnay is already beginning its transformation. After passing through the destemmer and sorting process as detailed in my previous harvest post, Chardonnay grapes–still firm and cool from the night harvest–are then transported to our Willmes membrane press. Within this cylindrical press, two membranes (one on each side) are inflated like balloons, allowing for [...]
by Patrick on November 22, 2011 in From the Cellar
Have you ever wanted to see what happens inside a wine barrel? You’re not alone. Last summer, our Guest Services staff asked us if it would be possible to create a special see-through barrel, so trade tour and tasting guests could get an inside look at the old-world winemaking art of batonnage. I worked with one of our local cooperages to create Jordan’s first demonstration [...]
by Lisa on October 4, 2010 in From the Vineyards
Watching a picking crew harvest grapes is an unbelievable rush. Your eyes fight to follow the hooked knives slicing away at each stem. You hear the grapes shaking on the vines as the workers tug the canes. A tractor engine hums. You hear the men shout for more collection bins. But you can’t see anything–unless you follow the [...]
by Lisa on June 4, 2010 in From the Kitchen
Because food is an essential part of the Jordan experience (both at the winery and hopefully in your home), Executive Chef Todd Knoll seasonally creates new recipes that pair nicely with balanced, elegant Chardonnays and Cabernet Sauvignons, like those made at Jordan. These recipes are showcased at our estate events, during meals for Jordan Estate [...]
by Ronald on April 15, 2010 in From the Cellar
Twice a year our winemaking team spends several weeks conducting a series of blind tastings to assess the merits of each cooperage from which we source barrels. Although we only work with the finest coopers, we still believe it’s important to test their performance every year to ensure the quality and consistency of the oak [...]
by Todd on March 22, 2010 in From the Kitchen, News
Guests who visit the Jordan estate to experience our 11 a.m. Winery Tour enjoy little tastes from our kitchen, prepared by myself and Sous Chef Manuel Reyes to complement two vintages of Jordan Chardonnay. These pairings, in addition to our cheese course served with two vintages of Jordan Cabernet Sauvignon, change seasonally, and our Chardonnay taste pairings are [...]
by Ronald on January 13, 2010 in From the Cellar
One of the vital steps to crafting a great Chardonnay involves lees, residual yeast cells that remain in contact with the wine during fermentation and aging. The lees help give Chardonnay its round mouthfeel and mild tannins. When fermentation and aging are complete, we rack our Chardonnay from the lees, leaving the yeast cells as a by-product. In keeping [...]
