Tasting Notes
“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. Enjoy now or cellar through 2026.”

94 Points Tasting Panel – “The 40th anniversary vintage of the wine was sourced from 11 vineyard blocks from five growers; the liquid spent six weeks on the lees (in stainless steel and in barrel) and give and a half month in new French oak. Lemon-lime edginess is juxtaposed with an inherent creaminess, while wet stone and green apple add verve and personality to the wine’s already abundant appeal. Jazzy acidity and floral aromas and flavors lend a French accent to this modern California Chardonnay.”

93 Points Decanter – “Maggie Kruse worked for Jordan for nine years before taking over in 2019 from Rob Davis, who retired after 43 years. This current-release Chardonnay is her first as head winemaker. Late spring rains led to an abundant crop and a lot of fruit was dropped. Aromatic citrus and tropical fruit aromas mingle with orange blossom and wildflower honey. There are vivid flavours of lemon, ginger, pineapple and pear, with a surprisingly silken, creamy texture and a nutty finish.”

92 Points Wine Enthusiast – “A crisp, elegant, and nicely textured wine, this is the first vintage under Winemaker Maggie Kruse. Wet stone, Meyer lemon and crunchy green apple all come into play around integrated oak and a hint of baking spice. The acidity keeps it fresh and focused.”

92 Points Wine & Spirits – “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.”