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ESTATE TALES K P S E B O ! W J O F ZB S E ! ' ! X J O F SZ
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D V MU J WB U J O H ! U S B E J U J P O T
Founder’s Corner !!gspn!Upn!Kpsebo
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For thirty years, the Jordan commitment to
treasure the winery’s unparalleled Cabernet
quality has not wavered. Now it falls to John
Sauvignons and Chardonnays.
Jordan, son of Tom and the winery’s new Chief Executive Officer, to lead the extended Jordan
But wine alone does not comprise the whole of the Jordan philosophy. While growing up
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family—wines, winemakers, and wine lovers
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alike—into the new century.
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In the past decade, John Jordan has traveled
where nature’s bounty is nurtured and
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the world, earned three degrees, practiced law,
appreciated. The Jordan Estate is a testament
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served his country, and, finally, returned to the
to beauty, from the gardens to the olive groves
place where he began: the gracious hills and
to the dining rooms, where wine is shared and
gentle valleys of the 1,300-acre Jordan Estate.
enjoyed with friends and family. As the new
This is where he grew up, watching his father,
CEO, John hopes to share this gracious lifestyle
Tom Jordan, build one of the world’s most
with a new generation of wine drinkers.
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respected family-owned wineries.
on the Estate, John witnessed firsthand the long-held traditions of the wine country,
He says, “We feel that the same commitment to
Today the Jordan Estate is a living dream
quality that has captured the hearts and palates
shared by a community of people connected by
of wine lovers for decades will resonate with
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blood and wine. It is a dream to which John is
a new generation that is not only wine savvy,
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deeply devoted. After all, it is a family tradition.
but also appreciates the joys of entertaining
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“Raised in the Jordan culture, John carries
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a fierce pride for and steadfast devotion to
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our ideals,” says Jordan Winery Founder Tom
For John, who was a child here, the Jordan
Jordan, who called his son to the executive
Estate is as special and beautiful a place as
office last fall. “However, he also brings fresh
exists anywhere in the world. The ivy-draped
eyes to our business, which will help him lead
chateau holds his office, the cool cellars hold
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Jordan to new frontiers.”
his product, but the land holds his heart. In this,
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In addition to the passion for wine shared
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by everyone at Jordan, John has cultivated a
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zeal for both learning and entrepreneurship.
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After graduating from Occidental College in Los Angeles, he earned his J.D. at Empire College School of Law and his MBA from the
and dining, which are at the heart of the Jordan experience.”
he is no different than Tom Jordan, who started it all; no different than Sandra Jordan, who embodies the spirit of gracious entertaining; no different than Rob Davis, who carefully crafts impeccably balanced, complex yet approachable wines; no different than all of us who treasure wine, family, and tradition.
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University of San Francisco. He practiced law
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in nearby Santa Rosa, and teaches part-time at
Perhaps it is John himself who best expresses
the Empire College School of Law. Along with
this philosophy. As he has said, “I see myself as
all of this, John also serves as a Lieutenant in
a steward of an enduring institution that will
the U.S. Navy Reserve.
continue for many years after I’m gone.”
With such a rich diversity of education and
It is about preserving a way of life.
experience behind him, John seems primed to take the reins—which is lucky for all who
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The Seasons of Wine cz!spc!ebwjt
Since 1976, our Jordan wines have been
cold, wet seasons. (I recommend decanting
richness and finesse to the palate. They
renowned for their consistency. Over the
these wines to draw out the more austere
may be enjoyed now, yet can still benefit
years, however, the weather affecting our
aromas and flavors.) The 1985, however,
from additional cellaring. And with the
vineyard has been quite the opposite.
was a classic. Even on its twentieth birth-
inclusion of our more recent hillside vineyards,
day, it was, like an elder statesman, still
more fruit abounds in the 2000s.
The earliest vintages were marked by drought, producing wines of intense
alert in all of its faculties.
Regardless of the vintage, I hope that
fruit. Then 1981, 1984, 1986, 1987,
The 1990s proved even better for Jordan.
you enjoy whatever glass is in front of
and 1988 experienced warm growing
Nearly all of the ‘90 vintages are superb.
you, and experience as much pleasure
seasons, producing fruity, lighter wines.
These are wines of deep blackberry, cassis
in drinking as we feel in crafting these
By contrast, 1982, 1983, and 1989 had
fruit, even weighted tannins that provide
extraordinary wines.
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In 1980, Tom Jordan was asked about the
tannins mollify. So to you, sons and daughters
fruit in the palate, and a soft and long finish,
aging potential of his first wine, the 1976
of Bacchus, I offer this from my own experience:
then you may want to consider additional
Jordan Cabernet Sauvignon. He replied,
if you enjoy your wines vivid with cherries,
cellaring.
“We don’t know! Chateau Lafite has a long Regardless of the vintage, our Jordan Cabernet
history of winemaking, but we do not.” As
Sauvignon is crafted in a balanced style that
his winemaker, I agreed. It is better to state
has been judged by many as approachable,
what we do not know than beguile the
elegant, and delightfully drinkable. Our
imbiber with confounding myth.
Cabernet has also fooled a lot of wine critics Today, Tom and son John Jordan (our new
into thinking that because it is so enjoyable in
CEO, who has shared many a glass with Dad),
its youth, it will be less so in later years. This
have shared with me their views of aging on
is clearly false. As the great master of wine,
past vintages. Truth be told, we feel no better
André Tchelistcheff advised me back in 1976,
advising our loyal patrons about each vintage’s
“A balanced wine will always age better than
potential than we did 30 years ago. Wine is
one that is unbalanced.”
very subjective; an inky, tannic wine that is preferred by one oenophile may be
Of course, as consistent as each Jordan vintage blackberry, and cassis aroma with a firmer
is, everyone has his or her favorite. And as the
backbone, drink them in their youth.
wine ages, it is for you to decide when it is the
However, there are some truths to the aging
If you prefer less aroma but a more complex
appropriate moment to “pop the cork.” And let
of wine. In general, fruit diminishes as
bouquet of cedar and vanilla, more integrated
no one tell you any different!
reviled by another.
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Classic Traditions
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T wo G enerations o f J
Paul Bocuse Soupe aux Truffes en Croûte
Menu Amuse Bouche 2004 Jordan Chardonnay Paul Bocuse Soupe aux Truffes en Croûte 2004 Jordan Chardonnay Pan-Seared Breast of Squab with Raspberry Sauce 2002 Jordan Cabernet Sauvignon Hot Chocolate Cake, Strawberry Salad and Feuilles D’Or 1995 Jordan Cabernet Sauvignon
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Natural Elegance
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Jordan E ntertainin g
Seared diver scallop with preserved yuzu potato purèe, petit cilantro and shiro miso vinaigrette
Menu Seared diver scallop with preserved yuzu potato purèe, petit cilantro and shiro miso vinaigrette 2004 Jordan Chardonnay Sonoma lamb, green garlic, fava and morel ragout with kanzuri lamb jus 2002 Jordan Cabernet Sauvignon
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Meyer lemon granita with Jordan honey and anise tuile 1983 Jordan Rivière Russe
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For other recipes visit the Jordan Web site.
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Fava Bean: A Fresh Favorite we use the young favas in much the same way as we use fresh peas. They are cooked quickly as part of a vegetable ragout, in puréed soups, or as described in the following recipe, to create a delicious sauce for a cheese soufflé.
One of the world’s oldest cultivated plants, the fava bean (Vicia Faba) grows best in the Mediterranean and, luckily for us, in Northern California. Though it resembles the infamous lima bean, the fava actually belongs to a different genus in the pea family (Fabaceae), and has some distinctive characteristics of its own. Some describe the fava as sweet and nutty. Others describe it as delicate and fresh. The ancient Greek philosopher Pythagoras described it as dangerous. (His concern, we now know, was due to favism, a very rare allergy to the raw beans experienced by a small fraction of people.) For most of us though, the fava, with its glossy green shell and flavorful pods, is merely a delightful springtime treat.
Fava beans are delicious kitchen additions and may be enjoyed with a complementary glass of Jordan Chardonnay. However, the beans are also extremely useful in the vineyard. When laid across the vineyard grounds as a green top cover, the fava plants restore much-needed nitrogen to the soil, thus providing a subtle aid to nature’s creative process.
The fava bean is wellliked in the Jordan Winery kitchen. Beginning in spring, Published artist Janet Wehr specializes in illustrations of botanical art. Her work is currently on display at the Hunt Institute, Carnegie Mellon University. Pieces of her work—sought by private collectors—currently reside in the Jordan Family Collection.
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while constantly stirring, incorporate remaining butter and seven egg yolks. Continue to cook for
1 cup ¼ cup 7 tsp. ¼ cup ¼ cup 1 pinch
3 cups 7 6 2 /3 cup
Flour Cornstarch Unsalted butter Gruyère cheese, grated Parmigiano Reggiano cheese, grated Freshly ground pepper Sugar to taste Nutmeg to taste Whole milk Egg yolks Egg whites Gruyère cheese, diced finely
two minutes. In a copper bowl, whip egg whites to stiff peaks. Carefully fold egg whites and remaining gruyère into the soufflé base. Spoon soufflé mixture into the six dishes and bake on a sheet pan for 15–20 minutes at 380º. Garnish
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Fava beans Cloves garlic, whole Marjoram, finely chopped Lovage (Levisticum Officinale), chopped Lemon Jordan Extra Virgin Olive Oil Salt & pepper
with Fava Bean Ragout and serve immediately. Shell fava beans and discard the pods. Cook beans in boiling water for one minute. Drain and cool the beans immediately in ice water. Squeeze each bean between your thumb and forefinger
Place rack in center of oven and preheat to 380º.
to remove its skin and set aside.
Butter and lightly flour six 8 ounce soufflé dishes
In a saucepan, put fava beans and a mixture of
and chill. In a heavy bottomed sauce pan, melt
half water and half olive oil—enough to cover the
four tablespoons of butter. Add flour, cornstarch,
beans—add garlic, chopped marjoram, and salt
grated cheese, pepper, sugar, and nutmeg. While
and pepper. Bring to a boil and cook the beans
whisking, slowly incorporate milk into the
until they are tender, about 5 minutes, depending
soufflé base. Cook mixture over a low flame
on the beans.
until it begins to thicken and pull away from the
Finish with a squeeze of lemon, salt and pepper.
sides of the saucepan. Remove from heat and
Add chopped lovage to taste. Serve with the
allow to cool slightly. Return to low flame and,
Soufflé with Gruyère.
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Tnjui!'!Xpmmfotlz!boe!Kpsebo;!B!Qbsuofstijq With locations in cities
a new Smith & Wollensky
across the country—
such as Chicago, Houston,
list: what they call the
something they do each
and New York, Smith
Great American Wine List.
March and September—Jordan
& Wollensky has been
According to the steakhouse,
wines were offered at special
called “the steakhouse to
this list features “the finest
prices. Patrons were given the
end all arguments.”
wines produced in the
rare opportunity to sample
United States.”
up to 10 different wines each
These remarkable
day, including the
restaurants have
venerable Jordan
been serving
vintages.
heavenly cuts of Sliced Steak and
Said steakhouse
Filet Mignon
Chairman and
(along with some
CEO Alan Stillman,
spectacular
“National Wine
seafood) since
Week is my favorite
1977. As a winery
time of year—
known for its food-
we’re able to give
friendly Cabernet
our guests the rare
Sauvignons and Chardonnays, Jordan is a natural fit for the estimable Smith & Wollensky wine list.
But the partnership between two American institutions didn’t end there. Recently, when Smith & Wollensky
In September 2003, Jordan
celebrated National Wine
was proud to be included in
Week in their 11 restaurants
opportunity to taste some of
Udo’s Brigade We call them “Udo’s Brigade,” but they are more like a family. With full-scale, multi-course meals to be prepared, presented, and served every day, the three members of the Jordan Estate’s culinary staff depend on each other. “We all pull together to make it happen,” says Chef de Cuisine Todd Robert Knoll. “The Jordan Estate is self-sustaining, like a French family farm.” The Brigade regularly creates works of art in the kitchen, all under the perfectionist eye of its leader, Executive Chef Udo Nechutnys. One of the founders of California Cuisine, Chef Nechutnys is disciplined in traditional and international cuisine, having studied and taught in renowned kitchens from Paris to Hong Kong and Osaka. Chef Knoll studied Polynesian and Japanese cooking in Hawaii and developed his craft at the Ritz-Carlton. Manuel Reyes brings a Latin influence and also excels as a butcher, baker, and jammaker. Their skills combine to produce exceptional dining experiences. In preparation for winery events, Nechutnys and his team first assess what’s available in the Estate gardens and from respected local sources. Once inspired, they execute fresh seasonal menus. Dishes can range from the meaty and muscular to the light and Asian-inspired, but they are always designed to showcase the refined flavors of Jordan’s Cabernet Sauvignon and Chardonnay. “Tasting Jordan wine by itself doesn’t do it justice,” Chef Nechutnys says. “Jordan wines are made to accompany the entire spectrum of traditional and cross-cultural cuisines.” Maintaining a professional kitchen with three chefs and a large staff is a remarkable dedication, and a testament to the Jordans’ love of bringing food and wine together. Anyone who has dined at the Estate will agree: there are few kitchens comparable to—and none precisely like—the Jordan kitchen.
the finest wines in the world at a remarkable price that’s truly worth celebrating.”
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Local Highlights Once just a sleepy Northern California town, Healdsburg has become a gourmet Mecca, attracting chefs and discriminating diners from around the world. From the town’s gastronomic pioneers (Chef Ralph Tingle of Bistro Ralph as well as John and Joy Pezzolo of Ravenous), to relative newcomers Charlie Palmer of Dry Creek Kitchen, Douglas Keane of Cyrus and Jil and Geoffrey Hales of Barn Diva, Healdsburg’s culinary luminaries are shining brightly.
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!Kpsebo!Qspevdut 2002 Alexander Valley Cabernet Sauvignon $48.00 A blend of fruit from our concentrated hillside and valley floor vineyards integrates subtle notes of cassis, black cherry, berry and chocolate, with subtle notes of tobacco, cedar and oak. 2004 Russian River Valley Chardonnay $26.00 Our old-world style Chardonnay is lively and complex, with notes of crisp green apple, kiwi, honey, pear and limestone balanced with subtle oak. Enjoy with many types of cuisine. Jordan Vertical Collection Six-Pack $350.00 Twelve-Pack $700.00 Exhibiting balance and complexity, our Cabernet Sauvignon from 1999, 2000 and 2001 is marked by the inclusion of complex hillside fruit. Savor now or hold for ten-plus years! 2005 Extra Virgin Olive Oil $25.00 Our herbaceous and pungent 2005 vintage is made from 55% Leccino, 35% Frantoio and 10% Pendolino olive varieties, and is a perfect accompaniment to fresh vegetables, pastas and salads.
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Jordan Vineyard & Winery 1474 Alexander Valley Road Healdsburg, California 95448 www.JordanWinery.com
Tours at Jordan: Jordan Winery is a special place to visit. Informative tours of the winery are held Monday through Saturday. A tasting is held at the conclusion of each tour. We invite you to call for an appointment so that you may enjoy one of our tours during your visit to the wine country. We can be reached at 800.654.1213 or 707.431.5250. Advance reservations are highly recommended.
Dpnjoh!tppo; Pdupcfs!3117! Uif!Bsu!pg!Efdboujoh %27/:6 The enchantment and benefits of the time-honored tradition of wine decanting are explored by Sandra Jordan in this exquisitely illustrated volume. Pre-order now by phone, 800.654.1213 or on the Web, www.JordanWinery.com. Book will ship when released – October 2006.
For more information about the Jordan Estate, the Sandra Jordan Collection, and event details, please visit
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