Issue link: http://digital.copcomm.com/i/711666
{ SOMMjournal.com } 77 Blending the Best of Alexander Valley Exploring the soils of the valley floor with Lise Asimont, Director of Grower Relations for Francis Ford Coppola Winery, we had a lesson in ribboning, or testing the texture of soil for proportions of sand, silt and clay. We, then, enjoyed jumping into a pit to get a closer look at the layers of soil beneath the ground before taking a tour of the majestic grounds and facilities. We were treated to a delectable lunch at their winery restaurant, Rustic, on the extraordinary grounds. For our afternoon seminar, we embarked on a journey to Vista Point at Jordan Vineyard & Winery for 360-degree views of Sonoma County—absolutely stunning. We were intro - duced to in-depth analysis maps using NDVI (Normalized Difference Vegetation Index) pictures to study and understand a vineyard. Clearly evident in vineyard specialists Munselle and Jordan Vineyard & Winery Ranch Manager Brent Young was their outright respect for Jordan Winemaker Rob Davis: his ability to know what is happening in the vine - yard when tasting the grapes and, further, his commitment in working with them to improve separate blocks within a vineyard in order to make the best wine possible. "It's about elevating every single site so you're not getting over-ripe and under-ripe fruit. You can change some of the husbandry to achieve complete consistency," Davis explained. Munselle aug - mented, "The more uniform your vineyard, the more uniform the grapes, the more balanced the wine." CÔTE DU JORDAN COMPONENT TASTING Tasting individual blocks (and varying Bordeaux varieties) from differ- ent vineyards—with no difference in oak treatment—that were to be blended for the Jordan Cabernet Sauvignon was a unique chance to really discern the differences in soils alone. Sampling the individual components that make the blend for the best of Alexander Valley through the right terroir, grapes, technology and grower husbandry was a masterful lesson from grower Bret Munselle and Jordan's Brent Young and Rob Davis. "We want this to be the standard in our corner of the Cab world," noted Davis. "We're proud of who we are, what we have to work with, without getting exotic. Our job is to produce elegant wines that can age 30 to 40 years. Jordan Vineyards & Winery was founded on the emphasis of balance, and sourcing in the right places helps us do just that." His first vintage in 1976, Davis and Jordan Vineyard & Winery were attempting something new in producing wines that were able to be drunk within four to six years—which now works out to the preferred style of consumption. Forty years later they perpetuate their convictions in making only one Cabernet Sauvignon and one Chardonnay every year. "We're founded on two principles: balance and desire for the best quality. We just want to focus on those two things and do them well," communicated Proprietor John Jordan, son of founders Tom and Sally Jordan. "Staying the course in Alexander Valley is what will continue to make this area a stand out," concluded Fred Dame. "The growers and vintners have been wise in not being complacent, even knowing they have some of the best terroir in California." Lise Asimont, Director of Grower Relations for Francis Ford Coppola Winery, explained the science of ribboning, or testing the texture of soil for proportions of sand, silt and clay. Rob Davis (left) Winemaker for Jordan Vineyards & Winery and John Jordan, Proprietor (far right) introduce the complex vineyards, technology and taste profiles that make up Jordan's Cabernet Sauvignon.