Jordan Russian River Valley Chardonnay Wine, 750 ml

Flavor Profile

• Aroma: Orange rind, tangerine, lemon zest and a touch of wet stone
• Taste: Dry with notes of Meyer lemon and Asian pear layered with white peach and citrus zest and subtle minerality
• Body: Medium-bodied with vibrant acidity
• Finish: Lengthy, lingering finish

Process

100% Chardonnay that is 100% grown in the Russian River Valley. It is aged in 100% new French oak for 6 months. It is 47% fermented in stainless, 44% in new French oak barrels and 9% in concrete eggs producing 24% malolactic fermentation. This balanced, elegant style of Russian River Valley Chardonnay can be cellared for 5-8 years

Awards

• 93 Points; James Suckling in July 2025
• Named #1 Vineyard in North America by World's Best Vineyards in 2025

Pairing Suggestions

Due to its crispness and citrus elements, Jordan Chardonnay can be enjoyed as an aperitif and is also a versatile food pairing wine. Unlike many fuller-bodied Chardonnays, Jordan Chardonnay will not overpower salads or raw bar favorites, and it also creates a nice contrast of flavors with richer seafood, such as salmon or ahi tuna. The wine’s acidity and oak nuances can complement grilled chicken or roasted vegetable dishes and creamy pastas.

Favorite Cheeses

• High-acid goat cheeses (such as Humboldt Fog or Pennyroyal Laychee)
• Semi-hard sheep’s milk cheeses (such as Cypress Grove Lamb Chopper or Bellwether Farms’ San Andreas)
• Rich, buttery triple-crèmes (such as Marin French Supreme or Cowgirl Creamery Mt. Tam)
• Alpine cheeses (such as Comté or gruyère)

Sustainability & Stewardship

Jordan Vineyard & Winery is a Certified California Sustainable Vineyard & Winery. We carefully consider the impact every viticultural and winemaking decision has on the native ecosystems under our care. All Jordan Estate vineyards are certified sustainable under the California Sustainable Winegrowing Alliance (CSWA), and all grower vineyards use sustainable or organic practices and undergo third-party auditing. We are also Fish Friendly Farming, Ranch Friendly Farming and Bee Friendly Farming certified. We were named the 2025 Community Award recipient by the California Green Medal Sustainable Winegrowing Leadership Awards, which highlights our efforts to foster strong, positive relationships with our employees, neighbors and the larger community.

Jordan Estate is nestled in the Alexander Valley of Sonoma County, where the iconic Jordan Winery Chateau overlooks nearly 1,200 acres of rolling hills and vineyards dedicated to agriculture, hospitality and conservation. The property includes roughly 120 acres of grapevines, 16 acres of olive trees, a two-acre garden, two lakes, several grazing pastures and many woodlands. Roughly 900 acres of our land remains wild. The biodiversity of ecosystems on the estate encourages beneficial insects and other predators that support our sustainable farming practices.

About Jordan Vineyard & Winery

Jordan Vineyard & Winery is proud to be independently owned by John Jordan, whose parents founded the winery in 1972. We focus on just three things: chardonnay, cabernet sauvignon and hospitality. This allows us to maintain our extremely high standards of wine quality and value, while still exploring ways to improve our wines, our guest experiences and our culture year after year. Every detail is attended to with a passion guided by John Jordan’s philosophy that every vintage, every meal and every tasting should be better than the last.

French Green Bean Salad Recipe

Serves 6

Ingredients

• ¼ cup aged sherry vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp fresh thyme
• 1 shallot, finely minced
• 1 cup Jordan Extra Virgin Olive Oil
• 4 ears corn, shucked and silks removed
• 2 Tbsp Aleppo crushed peppers
• 1 cup haricots verts green beans or Romano beans stringed
• ½ cup hazelnuts, roasted, skinned and crushed
• 8 cups baby arugula, stemmed and rinsed
• 1 cup frisée, trimmed of most green
• 4-6 peaches, sliced
• Salt and pepper to taste

Instructions

1. To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.

2. In a nonreactive bowl, toss ears of corn with remaining Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.

3. Bring a pot of salted water to a boil and prepare an ice bath. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.

4. Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss. Serve immediately.