Estate Tales, Volume 2

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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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1 tsp.

1 ½ cup

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.

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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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