Brand Overview Jordan History 1972 - Tom and Sally Jordan purchase - - PowerPoint PPT Presentation

Brand Overview

1972 - Tom and Sally Jordan purchase 275 acres in the Alexander Valley of Sonoma County, CA 1974 – The Jordans acquire an additional 1,500 acres that today is home to the Jordan Estate 1976 – André Tchelistcheff hired as consulting winemaker and Rob Davis as winemaker 1980 – Inaugural 1976 Jordan Cabernet Sauvignon released 1981 – Inaugural 1979 Jordan Chardonnay released 2005 – Tom Jordan appoints son John chief executive

• fficer. John takes the reins and infuses new energy

and excitement into the iconic wine estate.

Jordan History

Elevate the pursuit of excellence in every aspect of the business Remain dedicated to Cabernet Sauvignon, Chardonnay and hospitality Maintain the balance of elegant wine to accompany epicurean mastery The highest level of quality is the goal and drives every decision

Jordan Philosophy

Nearly 1,200 acres of rolling hills, oak trees, lakes, streams, vineyards, olive trees, pastures and gardens, as well as winery, hospitality and operations facilities Vineyards: 112 acres of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec Olives: 18 acres of Frantoio, Leccino, Arbequina and Pendolino Gardens: 1.5 acres Pasture: 14 acres

Jordan Estate

Russian River Valley Chardonnay Alexander Valley Cabernet Sauvignon Jordan Estate Extra Virgin Olive Oil

Jordan Portfolio

Tours & Tastings: Jordan welcomes guests for tours and seated tastings by appointment Culinary: Executive Chef Todd Knoll prepares food pairings daily for our tour and tasting guests Accommodations: Suites and guest house are available to members of the trade, press and

• ur Jordan Estate Rewards program

Direct Sales: Current release and a selection of library wines may be purchased at the winery or online

Jordan Hospitality

Guests who join our mailing list are automatically enrolled in Jordan Estate Rewards For every dollar spent at Jordan, guests earn points to redeem for exclusive hospitality, culinary and event privileges at our estate

Jordan Estate Rewards

JOHN JORDAN Chief Executive Officer Born in May 1972 – the same day his parents signed the deed on the land that is now Jordan’s valley floor vineyards Became CEO in 2005, committed to preserving the foundation on which his parents successfully built the iconic estate Transformed the winery to meet the demands of the 21st century: ― Soil mapping of vineyards and precision farming techniques ― Fruit sourcing and bottle aging philosophy ― Smart phone technology monitoring vineyards and tanks ― Energy-efficient roofing, doors, lighting, solar array

The People

ROB DAVIS Winemaker Holds rare distinction in California of serving as winemaker at a singular winery for over 40 years Received degree from University of California- Davis in 1976 and immediately accepted winemaker position at Jordan Apprenticed under winemaking legend André Tchelistcheff Never followed the trend of making overripe, heavily oaked, high-alcohol wines Maintains the philosophy of aging in a combination of new and used barrels helps create wine that is complex but not over extracted

The People

Born from the Jordans’ love of European cooking and hospitality Inspired by Bordeaux first growth chateaux and Puligny-Montrachet Committed to the timeless qualities of balance, elegance and food affinity Crafted with bright fruit, silky tannins and lower alcohol to complement meals Made to win over consumers and chefs (not blind tastings)

Jordan House Style

Appellation Selection

America’s Bordeaux and Burgundy

Cote de Jordan

We have adopted a French philosophy of winemaking: Bordeaux Estate Farmers and Burgundy Negociants We have also developed a Côte de Jordan situated between Highway 128 and the Russian River, in the Alexander Valley. Picked for the area, types of soils and the fact that many of these are family growers up to fourth

• r fifth generation; these are the premier and

grand cru vineyards of the region. To further elevate quality, Rob is constantly in search of an undiscovered grand cru vineyard source to add to the program.

Sonoma’s First Growth

Phylloxera opened the door for us to discover new fruit sources in the 1990s Our transition in 1996 from valley floor Cabernet Sauvignon and Merlot to estate hillsides led to the discovery of Petit Verdot as an ideal blending grape for our terroir With John Jordan’s support since 2005, Rob Davis has enhanced our fruit sourcing to create more complexity in the wine

Vineyard Evolution

We continuously elevate the quality of every vineyard block

– Extensive soil mapping study completed of every Jordan Estate vineyard block completed in 2009 – Rows are now farmed according to soil type, texture and water-holding capacity – Farming practices, including cover crops and irrigation, change within a single row if necessary

We use the latest technology to adapt our farming practices to improve the vine health and cluster uniformity while minimizing environmental impact Precise sustainable farming helps achieve the uniform flavors our winemaker desires

Precision Farming

Estate Sustainability

Vineyard Practices: Seeding ground cover Making and applying compost Introducing beneficial predators Irrigating with recycled water Using organic fungicides Conserving water with strategic technology/tools Purchasing recyclable supplies Winery Practices: Certified Sonoma Green Business Program (1999) Certified Bay Area Green Business Program (2000) Energy-efficient “cool roofs,” refrigeration units, warehouse doors, piping systems and LED lighting Certified carbon neutral energy use (2009) Hillside solar arrays installed (2012) Fish Friendly Farming certified (2012) Capture and reuse nitrogen, heat and water Recycle lees, cardboard, glass, plastic and aluminum Sonoma Sustainable (2016)

Grower Vineyards

Russian River Valley

Grower Vineyards

Alexander Valley

Our final blend combines our finest estate hillside lots of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot with rigorously selected fruit grown by our friends and neighbors in coveted pockets of the region The finest grands crus of the world recognized centuries ago the importance of soil type, not just husbandry, when selecting grapes Jordan is a collection of the great single- vineyard wines of the region blended into

• ne bottle

The Art of the Blend

Tasting Notes Current Vintages

THE VINTAGE Harvest Dates: September 1–22, 2016 Moderate winter and spring weather patterns Detailed work in vineyard protected the crop through warm summer and hurried harvest THE VINEYARDS Roughly 12 vineyard blocks from five small, long-term growers East side of the Russian River with well-drained, gravelly soils THE WINEMAKING Grapes were handpicked at night to retain their aromatics Sur-lie aging and bâtonnage to further elevate its creamy texture Only 26% malolactic fermentation to preserve its bright acidity Aged 5.5 months in 100% new French oak WINEMAKER’S COMMENTS Pretty aromas of citrus blossom, perfume and passion fruit spring from the glass. Its elegant palate reveals succulent flavors of Meyer lemon, Asian pear and kumquat with a beautiful weight and roundness—all supported by an attractive, crisp backbone of

• acidity. A lingering finish laced in lime citrus begs you to take

another sip. TECHNICAL INFORMATION Varietal: 100% Chardonnay Alcohol: 13.7%; T.A.: 0.75g/100mL; pH: 3.36; R.S.: 0.06% Bottled June 6–19, 2017 Released April 1, 2018

2016 Chardonnay

Russian River Valley

THE VINTAGE

Harvest Dates: September 2–October 10, 2014 Early and warm growing season, allowing for a balanced crop Dry weather with few heat spikes lead to intense, dark fruit characteristics

THE WINEMAKING

More than 60 vineyard lots from the Estate and family growers Aged for 12 months in 94% French oak & 6% American oak Matured in bottle for two years before release

WINEMAKER’S COMMENTS

Its perfume of blackberries and black cherries mingles with a backdrop of subtle oak notes. The palate has a velvety richness that coats the mouth in concentrated flavors of blackberries and cassis, laced with fine tannins. Enticing flavors of chocolate, violets and dark fruits linger in the long finish.

TECHNICAL INFORMATION

Blend: 79% Cabernet Sauvignon, 13.7% Merlot, 5.8% Petit Verdot; 1.2% Malbec; 0.3% Cabernet Franc Alcohol: 13.8%; T.A.: 0.64 g/100mL; pH: 3.47; R.S.: 0.03% Bottled July 1–August 3, 2016 Released April 1, 2018

2014 Cabernet Sauvignon

Alexander Valley

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