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EstatE talEsvolume 8 • 2013

pursuitofpassions

unLoCKinG THE

fAMILYCELLar

FooD foRtHouGHtspRIng

RELEAsEs

...

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The year 2012 was a big one or Jordan and orme personally, as both the winery and I turned40 on the same day. Most people dread enteringtheir 40s, but I was able to approach the occasion

with high spirits. It also helped to have many o our dearriends and loyal ans join in the celebration and make itmemorable.

There were other reasons to celebrate last year. As you’llread in the letter rom Winemaker Rob Davis (page 5),the 2012 harvest was arguably the best in the winery’shistory, and we’re all excited to taste the wines that willresult. We also were happy to celebrate a special h onor in2012: our blog won Best Winery Blog at the 2012 WineBlog Awards in Portland.

In this issue o Estate Tales, you’ll discover how wineand hospitality are businesses o passion, as we sharestories about our pursuit o winemaking greatness andexceptional hospitality.

First, in the “New & Notable” section (page 6), we’llspotlight some o our most exciting news stories o the year, including our new solar arrays and severaladditions to our culinary team’s “arm.” Our special

eature, “Unlocking the Family Cellar” (page 8), is basedexclusively on our special 40th anniversary tastings andoers up reections on wines that span our decades.

Next, we’ll look at Jo rdan’s culinary program headed upby Executive Che Todd Knoll, and give you a behind-the-scenes look at all o the planning and preparation thatgoes into the Lunch or Four we oer to Jordan EstateRewards members (page 14).

We’re proud o the wines and wine accoutrements availableor purchase through our Chateau Boutique, and wepresent you some o the best o the best on page 24. In thisissue we also are rolling out a new eature, titled “Storiesthat Linger” (page 28). Here, we’ll share stories o lie-changing moments guests have had with us at Jordan.Over the years, the winery has been at the heart o manyinspiring stories.

Finally, as most o you know, we’re big into technologyand gadgetry at Jordan, so we asked National SalesDirector Chris Avery to share his must-have travel gadgetsor 2013 on page 32.

There’s always something new happening at Jordan, eventhough our passion or hospitality, attention to detail andcommitment to wines o balance never wavers. On behal o the entire Jordan amily, we look orward to sharingthese passions with you.

Sincerely,

 John JordanCEO

 jordanwinery.com

2.  JOHN'S WELCOME

5. ROB'S WELCOME

 

6. NEW & NOTABLE

News highlights of our most

memorable moments and

milestones .

8. UNLOCKING THE FAMILY CELLAR

  Reflections on Four Decadesof Cabernet Sauvignon.

 

14. FOOD FOR THOUGHT

  A behind-the-scenes look at

all the little details that go into

planning a Jordan Estate

Rewards member luncheon.

 JOHN' S WELCOM E

volume 8

2013

EstatE talEs

12

14

8

PURSUIT OF

PASSIONSMaking room for passionsin life “outside the glass”defines John Jordan’slifestyle and the Jordancompany culture. John

shares hobbies andpassionate pursuits thatbalance his hefty diet offood, wine and hospitality.

EvERY SEASON OF THE YEAR, THERE’S

ALWAYS SOMETHING NEW HAppE NINGAT JORDAN vINEYARD & WINERY.

Stay in touch with us:acebook.com/jordanwinerytwitter.com/jordanwinery

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ROB'S WELCOME

2012 proved to be special to me in a multitudeo ways. It began with the 40th anniversary

celebrations, where I was able to dig into the amilycellar and pull some very special vintages rom the lastour decades to share with our Jordan ans across thecountry. This led to an incomparable2012 vintageharvest—the best I’ve seen in 37 years, and culminated inthe frst uncorking o our 2013 releases, which have beenpatiently waiting in the cellar or that pinnacle momentwhen the bouquets are elevated and avors are integratedto perection.

The 40th anniversaryalso gave me a wonderulopportunity to reminisce about each past harvest,winemaking hurdle and vintage nuance. I’m excitedto share with you my personal notes rom thoseretrospective tastings (page 11), so you have theopportunity to “peek inside” the bottle beore decidingwhether or not to pull one rom your cellar or purchase

one rom our extensive library.

The celebration continued as the 2012 harvest came inand surprised us all. We weren’t necessarily surprised bythe quantity; we were surprised by the quality. Clustercounts (the number o clusters we harvested) were similarto what we saw last year. Cluster weight—or how muchruit hung on each o the clusters—was high. Overall, weended up getting 22 percent more ruit this year than wehad 2011. That means we ultimately will produce a littlemore Jordan Cabernet Sauvignon than usual. And let metell you: This ruit tastes and smells great. It’s going to bea showstopper.

Now that 2012 is in barrel, we get the pleasure o sharingour newest releases with you. I think you will have a loto un with these wines.

The 2009 Jordan Cabernet Sauvignon reminds me o agreat symphony—it hits all the right notes. Clearly thedirection John Jordan has taken with our enhanced ruitsourcing since his arrival in 2005 is paying enormousdividends. We have dreamed about making a wine likethe 2009 or so long; we are ecstatic.

The 2011 Russian River Chardonnay is wonderul indierent ways. It’s all about apples, stone ruits andowers—resh and lively, with good minerality. In thatsense, the wine is very simple; consistent with how rugalMother Nature was that year and representative o howwe triumph over challenges to deliver the consistency andelegance that Jordan is known or.

I’m delighted to say that the commitment to quality the

 Jordans and our winemaking team have lived by since theinaugural 1976 vintage is frmly intact and will continueto guide us or years to come.

Cheers,

Rob DavisWinemaker

20. SpRING RELEASES

New vintages that truly capture

the essence of Jordan’s

balance, finesse and

consistency.

23. ESTATE RECIpES

A taste of our chef’s

seasonal small bites,

served daily at Jordan.

24. CHATEAU BOUTIQUE

Library vintages, wearables,

artwork, gift boxes and more.

28. STORIES THAT LINGER

Guest memories that have left

a lasting impression on Jordan

staff members.

30. EvENTS CALENDAR

32. ON THE ROAD

Favorite gadgets, travel

essentials and top

destinations from Jord an’s

resident road warrior. 

34. TOURS & TASTINGS

35. REFLECTIONS

20

34

30

26 JORDANESTATEREWARDSIntimate experiences andexclusive guest privilegesavailable only to ourmembers—from overnightstays and luncheons to privatetastings, bass fishing andcooking demonstrations.

Winemakers dream of vintages like2009, 2010 and 2012. They’re thebest I’ve seen in four decades.

FEATURED pHOTOGRApHERS:

Matt Armendari, Lincoln Else, John Bonick,

Damon Mattson, Brian Baer, George Rose,

Erin Malone and Lisa Mattson.

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Our frst-annual Jordan EstateRewards appreciation eventwas held last July. John Jordanhosted 100 guests to an aternoonbarbecue at his private hangar.View event photos at blog.jordanwinery.com/2012/07/ summer-barbecue.

A heartelt thank you toall our riends who raiseda glass in honor o our40th anniversary in 2012.Explore photo and videogalleries eaturing Jordanamily history and events atjordanwinery.com/40.

Our blog, The Journey o  Jordan, was named BestWinery Blog at the 2012Wine Blog Awards. Visit blog.jordanwinery.com or a behind-the-scenes look at Jordanwinemaking and hospitality.

Greg Miller has joined the Jordan amily as Director o Wine, bringing more than 15years o experience in wineservice, education, viticultureand winemaking to the newposition. Learn more aboutGreg’s journey at jordanwinery.com/people.

Ater ocusing on reducing energy consumptionor six years, Jordan Vineyard & Winerycompleted installation o an American-made,solar photovoltaic array in June 2012. Thesolar power generated has reduced our utilitybill by 99% with CO2 osets equivalent toplanting nearly 8,000 trees to date. Viewour environmental impact in real time atjordanwinery.com/estate/sustainability.

 Jordan Estate is now Fish FriendlyFarming certifed. A programrecognizing agricultural propertiesthat are managed to restore fsh andwildlie habitat and improve waterquality, FFF also bestowed Jordanwith its “light touch” award orour gentle approach to sustainablearming practices. Learn more atfshriendlyarming.org.

 Jordan achieved two highrankings in the Wine & Spirits 24th Annual Restaurant Poll:#1 Most Popular CabernetSauvignon and #5 Most PopularWine Brand on U.S. restaurantwine lists.

The Jordan amily o armanimals continues to grow.Our newest addition, 11 BlackAustralorp chickens—knownas exceptional layers o browneggs—will supply our che withestate-raised eggs or pastries,desserts and other Jordanculinary creations.

Beekeeper has been added tothe list o sta titles at Jordan.Ater years o letting a localbeekeeper place hives near ourPetit Verdot vineyards, ourculinary sta has decided tobegin making Jordan honey,which will be enjoyed by ourovernight guests with breakast.

 Jordan was the frst winery to beprofled by Apple, Inc. or ouruse o iPad tablet technologythroughout the company. Viewour video profle at apple.com/ ipad/business/profles/jordan.

To commemorate 40 years in 2012, John Jordanhosted Giving Back at Jordan, which raisedunds or Muttville Senior Dog Rescue, Mealson Wheels o San Francisco and Spark Program.View our photo gallery at jordanwinery.com/40.

Director o Hospitality & EventsNitsa Knoll, who creates all the oralarrangements or Jordan events, nowsources gorgeous owers rom the JordanEstate. Two dozen varieties o owers andsucculents have been planted in Jordan’sfrst cutting garden, located next to ourruit tree orchard below the winery.

NOTABLE

NEW&

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UNLOCKING THE FAMILY CELLAR

could be enjoyed in its youth—not a wine defned by ruggedtannins that required a decade in the cellar beore being readyto drink, which was the primary style o Cabernet Sauvignonbeing crated in neighboring Napa Valley in the 1960s.With that frst vintage, the Jordans took a big risk; no onein Caliornia was producing wines that ocused on balancebetween ruit, acid and tannins to such great extent. Clearlythe risk paid o, as each o the vintages at the 40th anniversaryretrospective tastings, rom the barrel samples o 2010 backto the inaugural 1976, beautiully showcased the Jordans’original vision and demonstrated the wines’ magical abilityto age graceully or decades.

Simply observing the intensity o ocus throughout the

retrospective tastings, one could almost identiy which vintagea guest was enjoying. Whether it was a gentle closing o theeyes while savoring the delicate aroma o the 1976, or thehollow sound o a taster drawing air through the palate o the2008 to urther release its youthul ruit and tannin structure,the experience was captivating or all. The wines rom ’76 to’79 were ragile, but hauntingly intact in component structure.Those o the ’80s vividly told the story o the dramatictemperature uctuations rom one year to the next, leading tosome vintages that are sot and bashul and others bold andexpressive. Every vintage o the ’90s was a crowd pleaser, withthe later years still holding on to some o that youthul ruit,and the more mature doing a bit more intermingling with thehints o dried tea, tobacco lea and black true. From thevintage 2000 on, it was almost as i they were just released,as they were energetic with youthul ruitiness, acidity andtannin structure.

REFLECTIONS ON FOUR DECADES OF CABERNET SAUvIGNONBy Greg Miller

Every bottle o Jordan Alexander ValleyCabernet Sauvignon carries with it adistinctive story o place and time. Thewine inside is a true expression o the grapevariety, the soils the vines are rooted in, theclimatic conditions o the growing season,

and the many contributions o every individual involvedthroughout the winemaking process. Sealed with a cork,a portion o these time-capsuled stories—dating backto the inaugural 1976 vintage—have been aging in the

 Jordan cellar. This cellar is kept separate rom the tinyquantities o library vintages set aside or our JordanEstate Rewards members—it’s a handul o bottles romevery vintage ever produced, tucked away under ideal

storage conditions or historical purposes. Bottle aterbottle, the collection has evolved into an extensive estatelibrary with size ormats ranging rom the standard750mL bottle to the 6 liter imperial representing eachvintage. Pulled rom the depths o the cellar, severaltreasured vintages were dusted o and shared againat Jordan Winery’s 40th anniversary retrospectivetastings in 2012. Serving and tasting these wines was anenlightening experience, one worth sharing with thosewho enjoy a well-aged bottle o Cabernet Sauvignon.

Interestingly, the original vision or Jordan CabernetSauvignon was to make an elegant wine or immediateenjoyment—ageability was an aterthought. The Jordanswanted to be the frst to produce a ruit-orwardCaliornia Cabernet Sauvignon with silky tannins that

pRESERvING A TASTE OF HISTORYCaring or these older vintages has become a passion projector the Jordan sta, and having the opportunity to sharethem is rewarding. With one o the most extensive estatelibraries o Cabernet Sauvignon in Caliornia available tothe public, our library wine program has been developed tocontrol and protect the collection. The Jordan team annuallytastes through the library’s wines to evaluate each vintage’saging characteristics and how they evolve with time. Fromthe results o these annual tasting sessions, vintages rom ourlibrary are selected based on drinkability and made availableor others to enjoy immediately or to continue aging in theircellars. The opportunity to taste wines rom the 1970s and1980s is quite rare due to miniscule bottles remaining in ourcellar. Besides these historical anniversary tastings, whichoccur every 10 years, our Retrospective Tasting with ourWinemaker or Two, oered exclusively to Jordan EstateRewards members or 15,000 points, is the only event,hosted every other year, to give members a glimpse intothese older wines.

CONSTANTLY EvOLvING IN BOTTLEAny wine worthy o aging requires balanced componentso acidity, tannin structure and ruit expression. To quoteAndré Tchelistche , the legendary enologist who workedalongside Jordan Winemaker Rob Davis until 1993, “Onlywines o balance age.” An interesting observation about thesebalanced wines capable o cellaring, like the Jordan CabernetSauvignon, is that they are absolutely abulous in their youthas well, or exactly the same reason. With balance comesharmony, and with harmony comes elegance and fnesse,regardless o age.

In its youth Jordan Cabernet displays a beautiul perume-like aromatic quality o blackberry, cherry, red currants,plum, and violets backed by a hint o vanilla and baking

spices inuenced by its time in barrel. The moutheel carries alively youthulness with seamlessly balanced acid and tannincomponents. The ruity aromatics o the wine at this stagederive directly rom the grape variety (primary aromas) andare also generated during the ermentation process (secondaryaromas). The perume and oral characters are also secondaryaromas caused by the production o esters, which delivermind-boggling variations in aroma perception. The avor andaroma contributions o the oak barrels, while present early on,are considered tertiary aromas as they are developed during theaging process. In a standard 750mL bottle, these characteristicswill persist through the frst seven to ten years o the wine’sdrinking lie starting rom the vintage date printed on the label.The majority o all wines, whether built or aging or not, areconsumed toward the ront end o this primary phase.

As the wine urther ages in bottle, the ruity aromacharacteristics o its youth will begin to give way to additionalaging components o dried tea and sweet tobacco lea, cedarand baking spices. The already silky texture o the winebecomes even soter and more supple on the palate as tanninsall out o solution as sediment to the bottom o the bottle.

From 8 to 13 years rom the vintage date, the primary andsecondary characteristics intermingle and orm a layeredcomplexity that many reer to as the coveted “sweet spot.”The sweet spot is when most winemakers and collectors preerto drink their cellared wines.

Toward the tail end o the sweet spot, the bottle-aging aromacharacteristics, also reerred to as a wine’s bouquet, will beginto dominate on the nose and palate, and the tannins willcontinue to soten. I the acid, ruit and tannin componentswere balanced at the time o bottling, chances are that withproper cellaring, they will soten together and remain balanced.

While wines 20 to 30 years old could seem quite oreign to anovice, many wine afcionados cherish wines o this maturity, asthe experience is truly one resulting rom integrity and patiencein the cellar; it is ater all, a time capsule.

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The aging process occurs regardless o bottle size.Whether cellaring a regular-sized bottle (750mL), 1.5 liter(magnum), 3 liter (double magnum) or 6 liter (imperial),it is simply the rate o the aging process that diers.The slow, minute oxygen exposure, enabled by the porousnature o high-quality cork closures, is what enables the agingcharacters to develop over time. While wine volume increaseswith the larger bottle sizes, the interace surace area betweenthe wine and cork where the tiniest amount o oxygen isallowed remains relatively constant; thus, the larger the bottle,the slower the aging process. This larger bottle ormat may bea good choice or those looking to hold on to the wine’sprimary ruity characters or a longer period, or or thoseseeking a slower integration between the wine’s componentsover time or it to develop even more layers o complexity.

SERvING CELLARED WINESProper service and storage o vintage wines is always aleading topic o discussion when tasting through theselibrary selections. Storage conditions in the cellar should becool, humid and dark. An ideal cellar temperature range is56-58°F. While slight uctuations above or below will likelynot be detrimental to the wine, the more the temperaturesremain consistent within this range, the less likely it isthat any instabilities will result. Relative humidity shouldbe kept above 70 percent to keep the cork rom dryingup and shrinking, a situation certain to quickly turn wineinto vinegar. With the relative humidity o the cellaringconditions kept above 70 percent, the cork will draw theambient moisture towards it, thus keeping it moist and ullyexpanded. In addition, the bottle should be kept resting

on its side, keeping the wine in contact with the inner side o the cork or the same moisture reason. Lastly, the cellaringconditions should be dark, or at least ree o ultra-violet rays.Exposure to UV rays could lead to the deterioration o the samecomponents responsible or everything great about the wine.

Wine service recommendations or decanting may vary romperson to person as much as bottles vary in avor romone vintage to the next. While there are no rules, there areperhaps a ew dierences in why and or how long wines o dierent maturity should be decanted. In youthul wines inwhich tannins have not yet begun to all out o solution assediment, decanting is purely or aeration purposes. As thewine is slowly poured into the decanter, the wine suracearea increases as it bleeds around the inside o the vessel,exposing it to a greater amount o oxygen than i simplypoured into a glass. The increased oxygen will likely enhance

the aromatic qualities o the wine and create a soter, ullermoutheel. Bottles o Jordan Cabernet within 10 years o the vintage date will continue to increase in complexityor hours in a decanter. With mature bottles, decanting isperormed to both aerate and to remove the wine o o thedeveloped sediment. Due to the increasing structure delicacyin the older vintages, however, a shorter decanting period isrecommended, as too much oxygen at this point could breakdown the wine’s elegance and balance.

With all o that said, decanting is certainly not a requirement;the masculine shoulders o the Bordeaux bottle were designedto catch sediment, and a little time and a ew swirls in the glasswill bring in plenty o complexity-increasing oxygen. The onlyimportant thing is to enjoy the wine—and the moment.

1977–1979 (6 liter bottles)Three and a hal decades later, the benefts o aging inlarge bottle ormats are certainly showcased in the frstvintages o Jordan Cabernet Sauvignon we bottled in 6liter: ’77, ’78 and ’79. Demonstrating a rare combinationo drinkability and longevity, wines poured rom the 3 literand 6 liter bottles exude a mature, delicate and harmonizedtertiary aromatic character o toee, dried cherry, tealea, sweet tobacco, herbs and cedar. Still in balance, theacidity retains lie on the palate and the remaining tanninsare silkier than ever—a testament to André’s philsophy o wine’s ability to age. There is much more to these winesthan captivating aromatics and a sensational moutheel;each pour drips o memories and the original inspirationthat continues to drive us today. 1979 in six liter wasthe showstopper. Its layers o cherry ruit and lively acidbackbone amazed us all.

1980 With dramatic variations in climatic conditions romone year to the next, Jordan Cabernet Sauvignons romthe ’80s display a range o expression, rom clearlyCaliornian to more reminiscent o a Let BankBordeaux. The 1980 vintage is showing a maturitysimilar to those o the late ’70s in which the youngruitiness has given way to the dried ruit, leather and tea-lea characters o a wine that has passed its sweet spotbut still carries the balance o acidity and tannin structureto be enjoyable or those who appreciate an aged wine.This wine should be decanted o o its sediment but nobreathing time is necessary.

CELLAR TASTING NOTESDuring our 40th anniversary celebrations, Winemaker Rob Davis ( pictured let) was delighted to fnd manyolder vintages rom all our decades o our history still ull o lie. Here are his tasting notes.

1999While the sediment in the bottle is evidence o maturity inthe ’99 vintage, the deep garnet color in the center o the glassreveals that this vintage is not over the hill. Dried versions o thecassis and black cherry primary ruit characteristics with a hint o vanilla oak remain on the nose, intermingling with the attractivebouquet o tea lea, sweet tobacco, leather and autumn spices.A lively acidity balanced by a frm tannic backbone carries thewhole experience through the very long fnish. Holding onto theruit aromatics, the 1999 is still in its prime. While it will con-tinue to be enjoyable to those who appreciate an aged wine, thecharacteristics developed through bottle aging will likely dominatethe ruit aromatics within the next 2-3 years. This wine should bedecanted o o its sediment and enjoyed immediately or ater anhour or two o breathing.

2002With a deep garnet hue that continues to the rim o the glass,the 2002 vintage has yet to show any convincing signs o aging.

The nose is complex and rich with primary notes o blackberry,blueberry, Bing-cherry pie, vanilla and baking spices, which allcontinue over to the palate where the sharp but precise acidityelevates their expression. The tannins are concentrated andlayered showing tremendous depth and roundness—defnitelystill exing some muscle. While this wine has not yet hit thebalanced sweet spot where the primary ruity aromatics interminglewith the elegant bouquet o bottle age, it’s no surprise that this ismy avorite vintage o this decade—though 2009 is giving 2002a run or the money. It is tough not to drink it all up now.Decant the 2002 o o its sediment and enjoy immediately orlet breathe or a couple o hours.

These intages are aailable orurchase rom jordanwinery.com/sho

or by calling 800-654-1213.

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able to ocus on the bigger picture around you is essentialto a ulflling lie. Having a wide range o hobbies andgoals expands my mind, helps me take a needed break rommanaging the winery, and allows me to enjoy the JordanEstate property as my home, not just my business. Since thewinery and I both turned 40 in 2012, I’ve dedicated moreand more time and thought to the goal o helping others andthinking outside o the box. 

PhilanthroPyMy career has taught me that businesses can’t operate in avacuum but need to exist within the communities where theyare based. We have an obligation to try to make our worlda better place to live, so I ocus on supporting my communityin the Sonoma County area.

It is incumbent upon business owners to make a dierencein the lives o their ellow citizens. This past year, I startedthe John Jordan Foundation to help bridge the educationalgap or those less ortunate.

Many o our projects are ocused on helping localstudents access technology and assisting them in achievingtheir dreams. We provide students with the tools, bothtechnological and educational, to help them improve theirscholastic perormance and pursue the right opportunities.The idea is to provide them with the skills to becomeentrepreneurs i they so desire. The oundation has donatediPads to a dozen schools and also helped to launch one-on-

one tutoring in our new schools in Sonoma County. Weulflled a list o wishes rom teachers that ranged rom feldtrips or their students to enrichment activities they wanted toadd to the classroom curriculum. These donations have beenreplicated in other parts o the state as well.

The bulk o our work is about remedying the inequality o educational opportunities and career choices that exists in oursociety. I am ortunate in that being part o a successul brandlike Jordan gives me the opportunity to make a dierence andtry to make the world a better place.

Flying & FishingBeyond my love o wine and giving back to the community,I believe that having a wide range o sporting interestskeeps the mind agile. Each o my hobbies appeals to adierent aspect o my personality. As an avid pilot, I eed myadventurous side and as a bass fsherman, I remain in touchwith my competitive side.

As a child, I loved to build model airplanes, and at age 17,I earned my private pilot’s certifcate. It just seemed like anatural extension o the process: I you build enough planes,you will want to sit in a real one. To this day, my wonder orying has never waned. Soaring over the vineyards lets me seethe topography o the grounds dierently. It is a completelyunique perspective that I enjoy sharing with my amily, riendsand visitors. It gives me a totally new take on the land below,the change o seasons and the agricultural process. Each timeI go up, it’s a new adventure.

Bass fshing is another passion I’ve enjoyed since I was aboy. Jordan Lake has been an integral part o my lie, romspending time as a young boy on the lake to being able toshare its tranquility with riends and winery guests today;it provides a competitive outlet that’s all about having un.Challenging riends to a catch-and-release bass tournament ismuch more relaxing than sitting behind my desk.

animalsGrowing up on the Jordan property, I was always surroundedby a variety o animals—cats, dogs, pigs and even a llama.My mom has a deep passion or all animals, especially dogsthat need to be rescued, which quickly rubbed o on me.My frst pet was a black Labrador Retriever named Cookie.As most dogs do, Cookie taught me about the true riendshipthat comes with unconditional love. I have three Labradormixes now named Nimitz, Bismarck and Rosie that arealways by my side, helping me greet winery guests on theweekends and playing throughout the vineyards. They’vedriven my passion to be a supporter o a number o dog

rescue programs, including Muttville Senior Dog Rescue,Healdsburg Animal Shelter and the Humane Society. Much tomy mom’s pleasure, our amily o animals on the property hascontinued to grow over the years. The Jordan herd o cattle is now up to 22 cows, which rotate their grazing betweenthe pastures next to our gardens and on the back side o theestate. Our frst chicken coop is flled with Black Austalorphens, and a ock o sheep will mostly like come next.

My most rewarding days are when I can shake hands with ourguests in the lobby, approve a grant or an elementary schoolteacher in need o supplies, then take a ight over the estate inmy Piper Cub, watching the cows graze on a hillside pastureand wild turkeys roam through the vineyards. And i there’stime ater a long aternoon o department meetings to catch abass or two, I’m the happiest guy in wine country.

The wine industry is flled with passionate people. You have to have a passion or wineand hospitality to succeed as a winery—an unorgettable wine experience is the bondthat ties us to our customers or decades. And when you dedicate your lie to running ahospitality business that’s pretty much open seven days a week, it’s important to makeroom in your lie or passions “outside the glass.” That idea defnes my liestyle and ourcompany culture.

As much as I am dedicated to the wines o Jordan, my lie’s passions and studies haveled me in many very dierent directions, rom practicing law and becoming a pilot tostarting a oundation to assist those less ortunate. Pursuing dierent interests and being

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THE PURSUITOF PASSIONS

(Clockwise from top left ): John Jordan landing his pier Cub;hosting Toys or Tots donation drie; shing on Jordan Lake;and eercising the winery dogs.

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FOOD FORTHE JORDAN ESTATEREWARDS LUNCH FOR

FOUR IS ONE OF OUR MOST

LUxURIOUS REWARDS.

HERE’S A LOOK HOW OUR

HOSpITALITY STAFF MAKES

IT HAppEN.

By Greg Miller THOUGHTL

ike Jordan’s wine itsel, the Lunch or Four oered through our

 Jordan Estate Rewards program takes time to get right. Duringmy frst month at Jordan, I shadowed Executive Che ToddKnoll and his sta during their preparations or a series o meals.Here’s a peek at what I observed.

pRELUDE TO A FEASTPlanning the courses or a ormal, multi-course luncheon begins at leastthree or our days beore the meal itsel. Che Knoll usually begins thisprocess by brainstorming a list o dishes that incorporate ingredientsthat are in season and available. From this list, he comes up with dishesthat eature a balance o textures and tastes. Every menu is created romscratch—Che Knoll loves the reshness and unbridled creativity thatcomes with conceptualizing new recipes or meals in the Jordan diningroom rather than relying on his recipe box.

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“Each menu is a snapshot o that day in Sonoma right onyour plate,” Knoll says. “It’s cooking or the moment withthe reshest ingredients possible, and that meal, that moment,can’t be duplicated.”

Then he hits the drawing board—literally—and sketches outhow he envisions each dish should look. A single herb, vegetableor ruit, reshly harvested rom the Jordan garden, serves as the“inspiration” ingredient or each course. According to Che Knoll, the sketches serve a variety o purposes.

“Not only does the process o sketching help me think througheach dish and how it’s going to be plated, but the drawing itsel lets you see exactly where certain components o the dish willend up on the plate,” he says. “Ultimately this sketch is what allo the other cooks will be looking at to make sure they’ve got thedish right.”

With the sketches in hand, Che Knoll sets out to recruithis proteins. A recent meal that eatured sot-shell crab, or

instance, required him to order a bushel rom Baltimore,Maryland. When he works with poultry, he sources rom oneo his local purveyors.

Because Che Knoll loves to highlight the aromatics and avorso ingredients, he oten cooks sous vide, a modernist culinarytechnique o cooking ood in vacuum-sealed pouches at precisetemperatures, which requires advance preparation o certainruits and vegetables. Root vegetables are oten pre-cut andseasoned the aternoon beore the luncheon event in preparationor their sous vide “bath.” Sous vide preserves the aromas,avors and nutrients o resh ingredients unlike any otherstyle o cooking. It’s also a very healthy cooking preparation,requiring no cream or butter. “You truly taste the purity o theood,” Knoll says.

Meanwhile, Estate Sommelier Pete Yen and the Guest Servicessta begin researching vintages that will not only complement

 Jordan cuisine, but also resonate with the guests personally.

DAY-OF-EvENT pREpChe Knoll begins the day o every lunch in the Jordan Estategarden. Sometimes he’ll pick squash blossoms. Other timeshe’ll pick herbs. He collects this bounty by basket and hets itall back uphill to the winery kitchen where the organizing andarranging o ingredients—an artul canvas o colors in its ownright—begins.

Then, ater mise en place, the hard-core preparation getsunderway.

“Throughout the process, I am constantly thinking abouthow best to showcase each individual component o a recipein its purest orm, and in doing so, the entire dish is elevated,”Knoll says.

Depending on the menu, Che Knoll usually alternates betweenthe grill and the stovetop, oten simultaneously juggling disheson both. Because o his background in Asian and Pacifc Islandcuisine, Che Knoll requently utilizes Japanese Seven Spice,which, he says, brings “a little heat and a little sweetness.”Che Knoll makes many o his spices in-house, including seasalts and hand-ground rubs that include dehydrated herbs andvegetables rom the Jordan garden.

While Sous Che Manuel Reyes tackles menu execution,Che Knoll orchestrates dish design and the fnal preparation o every ingredient. Great detail is placed on how components areartistically assembled on the plate—and the role a garnish playsin visual completeness o each dish. Our che prides himsel on

touching every plate—personalized attention that is conveyed inboth the presentation and avor profles o his ood.

“It’s not about ego; think o it instead as a orm o qualitycontrol and the fnal step in my artistic process,” Knoll quips.“More than anything, I just want to make sure every dishwe send out represents a seamless balance between thewine and ood.”

At some point in the day, usually once the entrées are cooking,Che Knoll and Sous Che Reyes turn their gaze toward dessert.Many end-o-meal sweets, such as the estate raspberry shortcake,require a dedicated eye to their preparation. In these cases,Che Knoll may enlist First Cook Cristina Valencia to make hershortcakes rom scratch while he ocuses on the raspberries,including his amous raspberry “dust.”

pERFECTING FINER TOUCHESWhile Che Knoll and his sta bring the meal together inthe kitchen, other team members work diligently to perectthe experience in other ways.

In the dining room, hospitality assistants set each tableawlessly; olding every napkin and polishing everyplate, glass and piece o silverware by hand to make surepresentation is second to none. The “ladies” (as they’re calledby Jordan sta) also position one calligraphed cork with theguest’s name ront-and-center at each place setting.

In the cellar, Sommelier Yen opens and tastes each wine.Specifc vintages are decanted frst, allowing them at least twohours to open up and breathe. This process makes the winesoter and inherently easier to pair with some o the bold spiceavors Che Knoll creates. Our sommelier meets with the che a ew days beore the lunch to determine which vintages willpair best with the menu—and usually digs into the Jordancellar to include a surprise. (It wouldn’t be a surprise i werevealed how our sta makes the selection.)

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The Lunch or Four reward is aailable to Jordan

Estate Rewards members or 15,000 oints.

Learn more at jordanwinery.com/rewards.

Perhaps the most complicated non-ood preparation occurson a makeshit table behind the kitchen, near the crushpad.Here, sometimes in the bitter cold, Director o Hospitality& Events Nitsa Knoll works her magic and assembles oralcenterpieces, table settings and other decorative accents.

Mrs. Knoll (she’s married to our che) almost always tries touse resh owers rom local purveyors, as well as produceand herbs rom the Jordan garden. The result: A bundle o goodness that brings the outside in, oering guests anothersensory touch o the estate. During one meal this all, Knollopted or a theme o garden-resh herbs, incorporating basil,rosemary, and scallions into beautiul table settings. Foranother event, she opted or a more oral moti, mixing greenhydrangeas, burgundy dahlias and hypericum berries.

“People come or these meals and they expect it to be allabout the wine and the ood,” she says. “Adding little touchesrom around the estate subtly reminds our guests that there’smore to the dining experience in its totality.”

THE ExpERIENCE BEGINSFinally, ater the guests arrive and taste some Chardonnay onthe terrace, they proceed to the dining room and sit down or

lunch. On most days, complex and savory smells wating outrom the kitchen greet visitors beore hospitality attendantscan do so in person. We like to call this oreshadowing.

Over the three hours that ollow, our courses are spacedcomortably—an appetizer, a main, a cheese course and thedessert. Beore each dish, Sommelier Yen or Guest ServicesManager Sean Brosnihan explains a bit about the dish andwine selected or the pairing.

Overall, rom the ood to the presentation to the décor to thewine service, this attention to detail is designed to make ourguests eel truly special.

“We recognize there are a number o places people can chooseto spend their time when they are here in wine country,” Knollnotes. “The act that they’ve decided to come and visit us, theact that they’re willing to give up an aternoon to experiencelie on the estate—it’s something we want to acknowledgewith an experience that makes them eel like the estate istheirs or the day.”

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sPringRElEASES2009 CABERNET SAUvIGNON ALExANDER vALLEY2011 CHARDONN AY RUSSIAN RIvER vALLEY2012 ESTATE ExTRA vIRGIN OLIvE OIL

2009 CABERNET SAUvIGNONALExANDER vALLEY

WINEMAKER’S COMMENTS2009 exemplifes the potential o a great vintage. Aromaso blackberry, black cherry and cassis are like perume tothe nose, supported by subtle hints o baking spice andvanilla rom oak aging. The moutheel is sot and silkywith a seemingly never-ending fnish. This is truly a vintageshowcasing the elegance, fnesse and restraint that has alwaysbeen the vision or Jordan Cabernet Sauvignon. Enjoy nowor cellar through 2025. Decant prior to serving to urtheraccentuate the aromas and avors.

THE vINTAGEThe 2009 growing season commenced with an unseasonablywarm spring and continued with an unseasonably coolsummer and all. The otherwise mild spring led to a healthybloom in April, ollowed by a beautiully successul ruit setin late May. Temperatures throughout summer remainedavorably cool with no major heat spikes, allowing or aripening season that can best be described as “even”—asimple word that growers love. The cooler climate slowedthe ripening process, allowing the grapes to develop a greaterdepth o color, a more vivid varietal ruit character and silky,elegant tannins, while keeping sugar levels low and acids high.A magical year or winemakers who adore balanced wines.

THE WINEMAKINGFrom September 17 to October 22, more than 60 vineyardlots rom both Jordan Estate and a dozen amily growers wereharvested at optimal maturity. Ater primary ermentation,every lot was evaluated and only the top blocks were selectedor blending in our historic oak casks. This “barrel blend”was then transerred to a collection o careully selectedFrench and American oak barrels where it aged or one year,allowing the avors to marry and ull tannin integration totake place. The blend o 75% Cabernet Sauvignon, 19%Merlot, 5% Petit Verdot and 1% Malbec matured in bottleor an additional two years beore release; alcohol: 13.5%.

FOOD pAIRING SUGGESTIONS2009 Jordan Cabernet Sauvignon is unparalleled in itsversatility on the dinner table—truly a sommelier’s dream.It carries the depth and body to hold up to a marbled rib-eye and the fnesse and elegance to graceully accompanythe leaner flet mignon. Endless recipes or lamb, venison,pork, chicken, duck or squab, grilled or roasted, make orperect pairing material. Pasta dishes, such as a rabbit ragu ormushroom risotto, make or a more refned pairing, and i youwant to keep it simple, a chop house burger with a glass o 

 Jordan Cabernet is always a avorite. The pairing potential isreally only limited by the imagination.

2011 CHARDONNAYRUSSIAN RIvER vALLEY

WINEMAKER’S COMMENTSThe 2011 Jordan Chardonnay is an elegant expression o avintage that wanted anything but to be tamed. Aromas o reshlycut Fuji and Granny Smith apples, stone ruits and white owerslead to vibrant minerality and bright ruit avors that echo thebouquet—think resh and lively, not buttery and overly oaky.From the provocative nose through the creamy mid-palate lacedwith well-integrated French oak to the rereshingly long fnish,

this wine exudes fnesse, precision and balance—truly a classic.

THE vINTAGEGrowers laugh or cry with the weather; that is the romance o the industry. While we slipped through rost season unharmeddespite many near-reezing nights, Mother Nature quicklyput us in place with an untimely rain during the bloom o the grapevines, which reduced the crop by 35%. The berriesthat did orm, however, enjoyed the benefts o perectlymoderate summer temperatures—not too hot and not too cold.Our Chardonnay grapes developed brighter, more aromaticcharacters while retaining their natural acidity and keeping sugarlevels low. Our adaptive arming techniques helped the grapesreach balanced maturity just beore the October rains started;

 Jordan’s last Chardonnay grape passed through the sorting tablejust as the frst raindrop ell. Timing was everything in 2011.

THE WINEMAKINGDeciding when to pick was especially critical or the 2011Chardonnay harvest. From September 26 to October 4, grapeswere hand-picked in the coolness o the night beore sunriseto retain their aromatics and purity o avors. The grapes thatpassed our rigorous selection in the vineyard and at the winerysorting table had intense ruit avors and bright acids due tothe cool growing season. Three months o sur-lie aging andfve weeks o batonnage heightened the creamy texture o themid-palate. Malolactic ermentation was limited to only 30% inorder to retain the wine’s bright acidity and natural expressiono ruit intensity. The wine matured in French oak barrels ormore than 6 months beore nine months o bottle age. 100%Chardonnay; alcohol: 13.5%.

FOOD pAIRING SUGGESTIONSA go-to on any wine list or its ability to accentuate avors ina broad range o cuisines, 2011 Jordan Chardonnay carries thebrightness and acidity to stand up to ceviche, raw oysters andsweet shellfsh like crab or shrimp, but also has the depth andmid-palate to accompany grilled or roasted chicken, pasta withcream or butter sauce, and white-eshed fsh rom the akyhalibut or sole to the denser monkfsh. This wine is perect orthe table, assuming there is still some let in the bottle by thetime the ood is ready—a che’s ideal wine.

Our new recies—duck cont and garden egetable medl(pictured left and below )—air beautiully with these wineview the recies at jordanwinery.com/culinary.

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2012 ESTATEExTRA vIRGIN OLIvE OIL

CHEF’S COMMENTSA true expression o the Jordan Estate terroir, the2012 bottling exemplifes the perect balance o ruit, pungency and bitterness ound in the fnestTuscan olive oils. The nuances o Fuji apple, reshly

cut grass and subtle pepper, combined with thebuttery texture and clean fnish, make the 2012a very distinct bottling.

THE vINTAGEThe picture-perect weather made 2012 an olivegrower’s antasy vintage. Temperatures weremoderate rom spring to all, with no rosts inspring, no wind during bloom and ew heat spikesduring the remaining months o the sunny growingseason. A bearing year or our trees, this copiouscrop was rich in avors o artichoke and reshlypicked thyme. Harvest commenced on November13 with Spanish Arbequinas and concludedDecember 3 with our Tuscan varieties.

THE MAKINGFruit was either handpicked in the Italian brucaturatradition or shaken by hand into special nets. As anartisanal oil, the olives are milled within 24 hours o harvest, and the oil is never fltered or heated, allowing

our estate ruit to truly express itsel. Our extensivemaster blending session in January resulted in a complexcombination o Frantoio, Leccino, Arbequina, Pendolino,Cipressino and Ascolano olives. Each bottle was hand-labeled in our cellar by the Jordan culinary sta.

FOOD pAIRING SUGGESTIONS Just a touch o 2012 Jordan Estate Extra Virgin OliveOil will enhance an endless array o appetizers, saladsand entrées. Brush this delicate fnishing oil over reshfgs wrapped in prosciutto, or use it as a base or saladdressings and our marinated goat cheese appetizerrecipe. Drizzle a teaspoon o this fne condiment overgrilled fsh and fnish with a squeeze o citrus; the simplecombination brings pure, delicious avors to your table.

EstatE RECIPES

CALIFORNIACAvIAR CUpSBoth luxurious and simple to prepare, thisdecadent hors d’oeuvre recipe may also beserved as a rst course soup. The creamy,rich favors pair deliciously with the bright,crisp acidity o Jordan Chardonnay.

INGREDIENTS:7 cups cauliower orets

(approximately 1 head), chopped

1 Tbsp grape seed oil

1 tsp Maharajah curry powder*

1 leek (white section only), sliced½ Tbsp Jordan Extra Virgin Olive Oil

¼ cup cream

Vegetable stock as needed (water may be

substituted)

Salt to taste1 tsp Champagne vinegar

7 ounces Caliornia Osetra or Hackleback

caviar**

1 scallion, thinly sliced on the bias

* Maharajah curry powder may bepurchased at Indian groceries oronline at thespicehouse.com.

**Either caviar may be purchased online at caliorniacaviar.com.

INSTRUCTIONS:To begin, preheat oven to 325 degrees.

Over medium high heat, coat a small sautépan with grape seed oil. Add curry powderand allow the spice to release its color andessential oils (approximately 30 seconds).Add one cup o the chopped cauliowerorets to the curry oil and toss to coat. Placthe pan in the oven and roast briey (three fve minutes), remove rom oven and reserveat room temperature.

In a heavy-bottomed pot, sweat leeks inolive oil. Add cream, remaining cauliowerorets, and enough vegetable stock or wateto cover. Gently simmer until cauliowerhas completely sotened (approximately 20minutes). Purée with an immersion blenderuntil smooth. Strain purée and season withsalt and Champagne vinegar to taste.Reserve hot or chill.

To serve has an hors d’oeuvre, fll smallramekins one-hal ull with purée, garnishwith a generous portion o caviar, curriedorets and a sliced scallion. To serve as asoup, quadruple recipe, ollow the same

instructions and serve in bowls.Yield: 8 servings

By Eecutie Che Todd Knoll

DUCK RILLETTEWITH CANNELLINIAND EDAMAMEThese savory hors d’oeuvres make anelegant, yet rustic, start to a winter meal.With its melt-in-your-mouth favors, thisFrench-inspired dish oers the perect companion to the silky moutheel and dark ruit favors ound in JordanCabernet Sauvignon.

INGREDIENTS:1 cup duck at

3 shallots, minced1 bulb o baby ennel, sliced

½ cup Jordan Chardonnay

4 legs duck conft*, bone and skin discarded

1 tsp mustard seeds, toasted

1 Tbsp Dijon mustard

FOR THE CANNELLINI:1 cup dried cannellini beans,

soaked in cold water overnight

3 cups chicken stock(vegetable stock may be substituted)

2 shallots, sliced

1 Bay lea 

1 sprig o rosemary

10 black peppercorns2 Tbsp Jordan Extra Virgin Olive Oil

Kosher salt to taste

FOR THE EDAMAME:¼ cup soy beans, shelled (peas may

be substituted)Sea salt to taste

INSTRUCTIONS:In a small pot over medium heat, bring duckat to a simmer. Lightly flm a sauté pan withone tablespoon o the duck at and sweat theshallots and ennel until translucent. Deglazethe pan with Chardonnay and reduce wineto a syrup. Combine reduction, duck conft,mustard seeds and Dijon mustard in a oodprocessor. Pulse to a fne, uniorm chop.Gradually incorporate the duck at whilepulsing. Season to taste and rerigerate or upto two weeks.

For the cannellini, set aside salt and onetablespoon o olive oil, then combine allremaining ingredients in a pressure cooker.Following the manuacturer’s instructions,bring pressure to 15psi and cook or 8-12minutes. When the pressure cooker has beendepressurized, check or doneness. I thebeans need to continue cooking, either re-pressurize or cook through on the stove topconventionally. Drain cannellini, season with

reserved salt and olive oil. Set aside.Prepare an ice bath. Bring a pot o saltedwater to a rapid boil. Cook soy beans untiljust tender (2-3 minutes) and plunge into theice bath to arrest cooking. Drain, season totaste and reserve.

To serve, fll small ramekins one-hal ullwith cannellini, edamame and a small servingo duck rillette. Rillettes are also wonderulsimply served on slices o crusty countrybread with maldon salt akes or sel gris.

* See our che’s recipe or duck cont: jordanwinery.com/culinary/recipes

Yield: 8-10 servings

An eamle o the seasonal airingscreated or our Tours & Tastings

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2011 Chardonnay and 2009 Cabernet Sauignon 

in Git Bo Two eemlary intages 

showcasing an eciting new chater in our winemaking history. 2011 Jordan Chardonnay is dened 

by cris, green ale ruit, bright acidity and an elegant moutheel, 

making it ideal or airing with a range o cuisines. Our 2009  

Cabernet Sauignon eudes layers 

o black cherry faors interwoen with a silky alate and sot t annins 

rom French oak aging. Aailable beginning Aril 1, 2013. 

$92 (2 bottles)$269 (6 bottles)

 jordanwinery.com/sho

2002-2003-2004Cabernet Sauignon in Git BoNow hitting the “sweet sot” interms o maturity, these threeintages truly demonstrate therelationshi between Mother Natureand winemaker. I tasting thethree intages comaratiely, ourwinemaker recommends starting with2004, then 2003 and 2002 to nish.$394 (6 bottles)$788 (12 bottles)

 jordanwinery.com/sho

Riedel vinum Series GlasswareSome o the world’s most renownedwine eerts heled deelo theRiedel vinum Series, a collection oglasses designed to fatter secictyes o wines. purchase one glass orrelace your cellar’s collection. Glassesengraed with the Jordan logo.Chardonnay Glass, $24Cabernet Sauignon Glass, $29

 jordanwinery.com/sho

2003-2004Cabernet Sauignon in MagnumWord has sread about the secretweaon o turning dinner withriends into an unorgettable arty:big bottles. The silky-smooth 2003intage has layers o black cherryruit to comlement our che’s dry-rubbed Skirt Steak with Fingerlingpotatoes. Comare and contrastfaors with the elegant, cherry-laced 2004 intage. Uncork thesemagnums at your net dinner artyand watch sirits soar.$409

 jordanwinery.com/sho

ordan polo Shirtsohn Jordan’s go-to shirt or a day

at the winery or an aternoonon the lake is the Nike gol dri-t

olo. Jordan logo embroideredon let arm or women’s, letchest or men’s.Men’s: inenut, white, nay(M, L, xL, xxL), $75Women’s: black, white, nay(S, M, L or xL), $85Call us at 800.654.1213

2006-2007-2008Chardonnay in Git BoWhile Jordan Chardonnays areready to drink uon release, eenmore charms are reealed with 3-5years in bottle. The 2006 is roundand subtle—ery Burgundian instyle—while the 2008 has juicyale faors and succulent acidity.2007’s smooth teture with a hinto creaminess is the erect bridgebetween the two.$105

 jordanwinery.com/sho

Laguiole CorkscrewThe nest corkscrews in theworld are made by Frenchcratsmen at Laguiole.$195Call us at 800.654.1213

Wine Dogs USA Features JordanThree o our beloed Jordan Winerydogs are roled in the latest editiono Wine Dogs USA. Bismarck, John

 Jordan’s miniature incher-Labradormi, and Ranch Manager BrentYoung’s dachshunds, Harley and

Tina, all make their literary debut.$20Call us at 800.654.1213

40th Anniersary ArtworkIn honor o our 40thanniersary, canas rintso the Jordan Winery 4on4Art Cometition winners arebeing oered eclusiely onour website. Each o these estunning works o art combinesthe faor o a metroolitan city,such as Los Angeles, Dallas,Miami or New York, with theessence o Jordan Winery andSonoma wine country.$175

 jordanwinery.com/sho

2012 Estate Etra virgin Olie OilThis intage's balance o ruit,

ungency and bitterness make itan ideal oil or nishing aetiers,salads and entrées. The icture-erect growing season and coiouscro heled us crat a ne oil with aneotic bouquet, buttery teture andclean nish.$29 (375mL bottle)$39 (375mL bottle in wooden git bo)

 jordanwinery.com/sho

BoutqueA COllECTION OF OUR FAvORITE vINTAgES, WINE 

SERvICE ACCOUTREmENTS, gIFTS ANd APPAREl

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JORDANESTATE

REWARDS

Jordan Estate Rewards oers our mostloyal customers the opportunity to savorour serene winery estate and renownedhospitality through intimate experiencesavailable only to members. When youenroll, or every dollar you spend at

 Jordan, you’ll earn points to redeemor exclusive guest privileges at our estate—romspecial events, overnight stays, private luncheonsand dinners to fshing excursions on Jordan Lakeand wood-fred oven cooking demonstrations withour che. More than 550 rewards experiences have

been redeemed by members since the program'sinception in 2008.

Exclsie Exeriencesin Wine Contr 

Members’ Faorite Rewards

Each year, we strive to create new ways to bothenhance the Jordan Estate Rewards program andmake experiences more accessible to our members.Some o our most popular guest experiences arenow easier than ever to redeem. Here is a look atour avorites.

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Harest Lnch & TorCelebrate wine country’s most exciting season with harvestlunch at Jordan, our annual series o amily-style easts, whichare hosted weekdays during the all harvest season and include atour during crush with our wine expert. Harvest Lunch & Touris oered or our people or 7,500 points.

 A Niht at the Esta teExperience an overnight stay in one o our stately suites orcountry cottage, replete with in-room breakast and a privatedriver. A Night at the Estate can be yours or 30,000 points(May-October) and during the o-season or only 15,000points (November-April).

Casal Wine Contr LnchEnjoy our most popular reward o 2012: our che’s casual winecountry lunch, a private meal paired with Jordan wines andserved under majestic oak trees on our terrace. Casual WineCountry Lunch or Two is oered or 7,500 points.

Retrosectie Tastin of Jordan Cabernet 

 Join our winemaker or a rare tasting o Jordan CabernetSauvignon library vintages dating back to the 1970s, ollowedby a three-course luncheon in our dining room. Hosted everyother year, the Retrospective Tasting is available to two guestsor only 15,000 points. Save the date or our next event:February 13, 2015. 2

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STORIES That Liner

 A MARRIAgE OF WINE,FOOD AND ARTIn 2010, I received a call rom Marcia and Izzy, JordanEstate Rewards members who live in Pittsburgh,Pennsylvania. They’d decided to get married in winecountry and wanted to have an intimate din ner at

 Jordan ater the ceremony.

 Jordan wines had played a special role in their lives sincetheir frst date back in 2006. On that ateul night, Izzyhad selected Marcia’s avorite restaurant and her avoritewine … without knowing it. “Once he told me JordanCabernet Sauvignon was his avorite too, rom thenon, we knew it was meant to be,” Marcia said.

I knew this dinner celebrating their uture togetherwould be treasured, and our sta wanted to makethe experience go beyond anything the newlywedsexpected. We started with the wine list. Jordan 2001Cabernet Sauvignon—the vintage o their frst date—was a must or the evening, and our sommelier alsoselected a magnum o 1999 and a 750mL o 2005rom the library to complement Executive Che ToddKnoll’s fve-course menu. Prior to their arrival, I’d askedMarcia what her avorite color was and had Director

o Hospitality & Events Nitsa Knoll create a specialbouquet o owers or the dining table centerpiece.It was an enchanting evening flle d with memories tolast orever.

Mr. & Mrs. Dawood soon moved to Manhattan andone day, Marcia passed a street artist selli ng beautiulwine-bottle paintings. She asked i he could create acustom piece o art or her. They now have a paintingo one o their avorite Jordan Cabernet Sauvignonvintages hanging in their home to remind them o theirfrst date and the wedding day we were so lucky tospend with them.

Maribel SotoAssistant Guest Services Manager

 Jordan Estate Rewards

 A BIRTHDAy TO REMEMBERWe have been privileged to share birthdaycelebrations with many o our guests at Jordan. Onebirthday, in particular, was a very special milestonebirthday that a ather shared with his daughter and astory I ondly remember.

Roger Beery, a wine collector and blogger romColorado, mentioned to our National Sales Director,Chris Avery, that he was starting a new amily tradition.On each o his children’s 21st birthday, he would takethem on a wine country tour that mimicked his ownintroduction to the joys o wine. This year, it was hisdaughter Whitney with whom he would share thisjourney.

Chris knew this was a moment that we would wantto give special attention to and explained Roger’splans to me. Not one to settle or birthday wishes orsta breaking out in song, I decided to pull a bottleo Cabernet Sauvignon rom Whitney’s 1991 birthday

vintage to share with her and her dad.

Not an easy task, as we had been sold out o the1991 vintage or some time. But, with the help o ourassistant winemaker, I was able to acquire a laboratorysample and surprise Whitney and her dad on the day o their visit. They, along with the other 10 guests on thetour and tasting, were able to enjoy a taste o what wasa truly remarkable 21-year-old bottle o wine.

It just goes to show that you never know when a typicaltour and tasting will turn into something uniquelyspecial at Jordan.

Sean BrosnihanGuest Services Manager

H

aving just celebrated Jordan’s 40th anniversarythroughout 2012, I couldn’t help but remembera moment that started the path to manyanniversaries or two o our overnight guests.

Several years ago, I received a phone call roma gentleman who worked at a restaurant thatserved Jordan wines. He had a reservation to

stay overnight in one o our guest suites—and wanted topropose to his girlriend during their stay. He’d just neededsome help to create the perect moment or her to say, “Yes.”

He said they had been together or six years and every year,on the anniversary o their frst date, he would hide photos o the two o them together (taken throughout that past year)and playully send her on a hunt to fnd them. At the end o the hunt, she would fnd what he called a “princess present.”

He wanted to keep with the tradition o the photo hunt andasked i I could help. “O course,” I replied, and the plan was

in motion. When the envelope o photographs arrived a ewdays beore their stay, I couldn’t stop smiling about such asweet, romantic gesture.

I spent a good hour in Suite 1, tucking pictures into everynook and cranny I could fnd—the wood carving on a high-back chair, the cushions on the couch, the robe hanging in thebathroom, the bed comorter—the list went on and on.

Once the hunt was over and the “princess present” wasrevealed, he called downstairs to give me a signal or the fnalsurprise. I’d made her a beautiul bouquet o her avoriteowers as congratulations rom all o us at Jordan, and handedit to her in the doorway beore slipping back downstairs to letthe blissul couple enjoy their frst night engaged.

Nitsa KnollDirector o Hospitality & Events

SuRpRISES IN A SuITE

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➻  Pebble beach Food & WinePebble Beach, CA

April 4-7, 2013

➻  ausTin Food & Wine FesTivalAustin, TXApril 26-28, 2013

➻  nanTuckeT Wine FesTivalNantucket, MAMay 15-19, 2013

➻  sPring aT Jordan Healdsburg, CAMay 18, 2013

➻  neW orleans Wine & Food exPerience New Orleans, LAMay 22-25, 2013

➻  Food & Wine classic in asPenAspen, CO

 June 14-16, 2013

➻  celebriTy Wine cruise WiTh JordanAlaskaJune 21-28, 2013

➻  sonoma Wine counTry Weekend Sonoma County, CAAugust 30-September 1, 2013

➻  sanTa Fe Wine & chile FiesTaSanta Fe, NMSeptember 25-29, 2013

 Jordan wines are showcased at many

eents across the country year-round.

Our website is continuously udated

with the latest regional and estate

eents. For a comlete list o eents,

lease isit jordanwinery.com/news.➻  chicago gourmeT

Chicago, ILSeptember 27-29, 2013

➻  harvesT lunches aT Jordan Healdsburg, CA

September/October 2013

➻  neW york ciTy Wine & Food FesTival New York, NYOctober 17-20, 2013

➻  chrisTmas aT JordanHealdsburg, CADecember 7, 2013

EvENTS CALENDAR

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FavoriTe shoes:Surrisingly, this is not an easy question.

I hae aorites in three categories: ormal,

casual and sort. For ormal, Magnanni

'Antonio' Oord—the most comortable

and attractie shoe I’e ound. Suede is

making a comeback and this shoe deliers.

I’m a big an o miing u shoelaces and

blue or green neer disaoint. For casual,

Walk-Oer 'Wilred' Chukka Boots, or

“Chukkas,” are etremely comortableand my aorite airort shoe. Going

rom airlane to sales itch, I need

something that can dress u or down.

When it comes to sort, I run in Brooks

pure Grit shoes. They eel great and are

amaingly resonsie. These are erect

or the Colorado trails and work in urban

enironments as well.

.

w.

ON THE ROAD WITH CHRIS AvERyNational Sales Director Chris Avery travels across thecountry every month sharing his passion or Jordan wines.He’s seen it all—the best (and worst) o airports, hotels andrestaurants—as he spends a signifcantly more-than-averageamount o time on the road. We asked our resident roadwarrior to share some o his must-have gadgets, travelessentials and avorite destinations.

FavoriTe Phone aPPs: 

concur – For business, this

a makes eense reorts a breee.

Being able to quickly take an iphone

snashot o my receits and uload

them allows me to comlete eense

reorts on the fy, ast and accurate. It

is a signicant time saer or any busy

road warrior.

maP my run – Starting the day

with a run is a huge art o my routine,

at home or on the road. I like to nd in-

teresting runs that take me to new arts

o the cities I requent. Being able to ost

my runs on Facebook allows me to share

my routes with my riends that loe t o

run too. This a is killer or anyone who

likes to stay actie.

Travel PlaylisT:

TRAvEL MUSIC or me aries

based on actiity—I categorie it by

“Take O,” “In Air” and “Arrial.” “ Take

O” is ubeat with a good amount o

energy. I’m currently listening to a lot o

Tv on the Radio, Michael Franti, The

Naked and Famous, Oomatli and Two

Door Cinema Club. “In Air” is all about

down time, which usually haens in

fight and o the grid. Kings o Cone-

nience, Eric Claton, Animal Liberation

Orchestra (ALO), Local Naties and

paul Simon hae the right ace. “Arrial”

uts me in the moment. It’s a lace-

holder or all tyes o music. I discoer

some o the most interesting music while

I’m traelling and I continue to associate

it with those cities. “I I Eer Feel Better”

by phoeni is my song or Chicago and

“Sweet Disosition” by The Temer Tra

is my tune or San Francisco. This year,

The Dead Weather, Dan Auerbach and

Foster the peole got a lot o laytime

in Dallas.

Pad neWssTand

reading lisT:

GQ AND MEN’S

HEALTH

GQ is my go-to or

style. Eerything

rom suits to shoes

to sunglasses, theseguys hae their

nger on the ulse o the current trends.

Men’s Health is my aorite ublication

or health and tness. Killer workouts,

healthy-eating tis and roles o the

amous eole ollowing these trends

kee me going when being on the road

makes it easy to get o track.

NEW YORK TIMES 

The best ood and

wine writing sta in the

business. They catch

me u on the latest

and greatest while holding restaurants to

a seemingly imossible standard. A must

read or my line o work.

FOOD & WINE

MAGAzINE

The industry

standard. Releant,

resh and the

recies always

make it to my dinner

table. In-deth insight rom ches that

are the best at their crat sheds light

on interesting trends in the restaurant

world. perhas what I like best is that

they don’t rate or score wines, just whichwine works best with secic dishes or

styles o ood. Scores don’t hae a lace

at my dinner table, or in my work.

The one Thing i don’T Travel WiThouT:iphone 5…enough said. I lie on this thing. Eerything rom email,

calendars, eents, tasks, all my as, books and magaines are

here. It’s so ast and easy, it’s hard to think o anything els e I can’t

lie without (other than my wie and kids, o course).

FavoriTe ciTy For Wine & 

Food righT noW:We are etremely ortunate to artner with the

best restaurants across the United States and

abroad. So many cities hae a great u-and-

coming culinary scene, but it’s still hard to

comete with New York. I sent a air amount

o time in NYC last year. We celebrated our 40 th 

anniersary at the Dream Downtown, hosted

eents during the New York City Food & Wine

Festial and conducted a sales blit there with

our etremely talented regional sales directors.

During those tris, I dined at some amaing

laces that hae me craing more. The NoMad

is home o the best lunch I had in 2012. It was the

chicken—Whole-Roasted For Two, Foie Gras,

Black Trufe & Brioche—it’s unreal. I also kee

Saon + parole on my list or the cocktails and

innoatie rustic dishes. The best bite was at

The Dutch—Stracciatella Toast, Quince, Walnut

pesto. The descrition does not do this dish

 justice. It is magical.

tt.

p.

tt.

FavoriTe Work Travel

desTinaTion:Right now, it’s Chicago. Big-city eel with a

ery welcoming Midwestern aroach. There’s

something amaing about this city on a lake

with so much to see, do and eat. I I get the

chance to squeee in some down time, there’s

nothing better than taking the architectural

tour ia boat, walking Michigan Aenue or

enjoying Millennium park and Nay pier.

As a baseball an, I always try and get in a

Cubs game to sit in awe at the cathedral that

is Wrigley Field. For dinner, Alinea is the lace

(reserations are imossible) or the best meal

in the USA. Che Grant Achat is challenging

the limits o the culinary scene and winning.

.

tt.

FavoriTe vacaTion sPoT:Manuel Antonio and Arenal, Costa Rica – Work hard, lay

hard. I can’t imagine a better way to let the stress o the

year’s trael melt away than getting away to Costa Rica.

Manuel Antonio is where Costa Rican attitude and motto

o “ura ida” resonates strong or me. This amaing

sanctuary is lled with arks, beaches and coral rees. It’s

also a beacon or eco-say trael. Being able to resere

the enironment ersus eloit it is imortant to me. I’e

been isiting Costa Rica or years and will continue to take

my amily there or many years to come. When I’m craing

adenture, Arenal is the sot. Home to an actie olcano

located in the town o La Fortuna, what makes it so secial

is the rain and cloud orests that dominate the landscae.

For adenturers like me, they hae some amaing i lining,

hiking, whitewater rating and awesome canoy tours too.

My aorite eatures o the olcano are the thermal hot

srings that are ed by the magma rom mighty Arenal.

You can nd me at Tabacon, an eco-resort setting in a

5-oot waterall and haing 110-degree water all on

my body. It’s my idea o how to get away, reconnect

and recharge.

tt.

.t

Photo: Francesco Tonelli, NoMad 

Photo: Francesco Tonelli, NoMad 

   

  

   

    

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When the winery was being constructed in the 1970s, pilot Kirk Williams used

to y my amily rom Colorado to Caliornia a ew times a month. I vividly

remember those days as a 4-year-old boy, sitting in his lap in awe o the

airplane’s giant steering wheel and dashboard o instruments. That was my frst

exposure to airplanes and cockpits, and Kirk always took the time to explain

what the dierent instruments were and how they worked as best he could to a

preschooler. Ater the excitement o take-o, I’d sit in the passenger cabin and

assemble my own model airplanes. That experience lit a spark, beginning my

lie-long passion or ying.

 – John Jordan

Winery Tour & TasTing$30 er guest, 1 hour 30 minutes

Mon-Sat: 11:00 AM

 Join us or a walking tour o our winery and grounds along with tastingso our current release Chardonnay, Cabernet Sauvignon and EstateExtra Virgin Olive Oil. You will also sample an older vintage CabernetSauvignon selected rom our cellar. Our che will prepare “little tastes”

to pair with wines.

library TasTing$20 er guest, 1 hour

$30 er guest or arties o nine or more

Mon-Sat: 10:00 AM, 2:00 pM | Sun: 11:00 AM, 1:00 pM, 3:00 pM

(Sundays mid-Aril through mid-Noember)

In the comort o our private Library, enjoy tastings o our current releaseChardonnay, Cabernet Sauvignon and Estate Extra Virgin Olive Oilpaired with artisan cheeses. You will also taste an older vintage CabernetSauvignon selected rom our cellar.

esTaTe Tour & TasTingLaunching Fall 2013

TOuRS & TASTINgS

 Jordan is now oen by aointmenton Memorial Day and Labor Day.

Tucked into the Alexander Valley’s rolling hills just fve miles north o Healdsburg, Jordan Vineyard & Winery welcomes guests or tours andwine tastings by appointment Monday through Saturday throughout theyear, and on Sundays rom mid-April through mid-November. Advancereservations are required due to the intimacy o tastings. Please call800.654.1213 or request an appointment online at jordanwinery.com/visit.

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 JORDAN vINEYARD & WINERY

1474 Alexander Valley Road • Healdsburg, CA 9 5448

800.654.1213 | ino@jordanwinery.com

We welcome guests or Tours & Tastings by aointment