The Tasting Panel magazine

August 2012

Issue link:

Contents of this Issue


Page 88 of 128

The splendid Jordan Estate winery is mod- eled after the great châteaux of Bordeaux. Redefi ning Alexander Valley Cabernet Sauvignon JORDAN WINERY TURNS 40 by Christopher Sawyer O Sally Jordan speaks at the 40-year anniversary luncheon about the winery she and husband, Tom Jordan, founded in 1972. n domestic wine labels, the term "estate bottled" is a symbolic reference to a winery's com- mitment to quality and controlling the destiny of estate grown grapes from start to fi nish. With Cabernet Sauvignon, the process is often compared to the farming practices used in the famous French winegowing region of Bordeaux, where world-class premier cru (fi rst growth) wines are made with the fruit from a single vineyard. In 1972, the "estate" concept inspired Bordeaux fans Tom and Sally Jordan to establish Jordan Vineyard and purchase 275 acres in the pristine Alexander Valley of Sonoma County. After planting Cabernet and Merlot vines on the original property, the family purchased an additional 1,300 acres and began the construction of their estate winery in 1974. Modeled after the elegant châteaux found in Bordeaux, this architectural wonder was completed just in time for the fi rst harvest in 1976. Following the inaugural release of the Jordan Cabernet Sauvignon in 1980, the fan-base grew rapidly. Since the mid 1980s, a series of new releases have been served at the White House and the Academy Awards Governor's Ball. In the larger marketplace, the Jordan Cabernet Sauvignon has earned the revered number one ranking in Wine & Spirits magazine's annual Restaurant Poll eleven times since 1990. From the beginning, the winemaking team has been led by Rob Davis, the only resident wine- maker at Jordan since 1976. Under the guidance of master winemaker André Tchelistcheff (who became consulting enologist for Jordan in the mid 1970s), Davis developed unique signature style of Cabernet that favors elegance, fi nesse, silky texture and balance instead of high alcohol, extrac- tion and power. "I look more for acid than I do for sugar," said Davis. "It's my belief that a balanced wine will always age longer than a fruit bomb with too much tannin." 88 / the tasting panel / august 2012

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - August 2012