Have you ever had a great pair of boots that were so special you never wore them? With Jordan wines, I often hesitate to uncork them because I don’t want the experience to be over. But today this bottle caught my eye and demanded, “open me tonight.” So I did.
In the past, I recall being wowed more by Jordan’s red wines than whites. Things are different with this Chardonnay. Maybe that’s because 2019 was Maggie Kruse’s first harvest as head winemaker, and she is one of the “40-under-40” winemakers to watch.
Also, this vintage marks the 40th anniversary of Jordan winery. Jordan was an early adopter of sustainable farming practices. And of taking visitors around the property to taste in the vineyards which are interspersed with areas of forest and lakes. The winery leaves most of their 1200 acre estate wild. Jordan’s electrical use has been carbon neutral since 2014, and the rest of their energy use is 90% carbon neutral.
Back to the results of this philosophy: the 2019 Chardonnay, Even when super-cold, the wine was an explosion. Wafting up from the glass came butter and oak and hints of the outdoors: green herbs in a rocky field. On the palate, ripe stone fruit with a hint of tropicality, then gentle minerality, finishing with an exhale of fruit, tame wood, and a tinge of overripe-citrus acidity. We paired it with lobster ravioli coated with melted butter and olive oil, a luxurious combination.
Tip: Take the wine out of the refrigerator 10-20 minutes before opening. If you must pour it fridge-cold, sip very slowly while it warms, enjoying the flavors and aromas as they open.