Jordan Chardonnay Sonoma 750ml
Vivid aromas of citrus blossom, white flowers, lemon curd and pears invite the first sip. Flavors of kumquats, Gravenstein apples and Meyer lemon peel dance with a harmonious frame of creaminess, juicy acidity and oak barrel notes, making it very versatile at the dinner table. Hints of tangerine peel and subtle green apple laced in oak linger on the succulent finish. More expressive in its youth than previous vintages.
Due to its crispness and citrus elements, the 2019 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.
Rob Davis retired from his four-decade post as founding winemaker at Jordan in September of 2019, when Maggie Kruse stepped up to the role, so this is one of the last wines they made together. This chardonnay impressed our panel for its flavors of fresh pears just coming into ripeness—“What I’m looking for,” said Tim Buzinski of the Culinary Institute in Hyde Park. “The fruit is abundant but very mild.” The wine’s toastiness comes more from lees than directly from oak, the pear and apple flavors mouthwatering and oceanic in their salinity. Completely dry, with lovely richness.