Jordan Vineyard & Winery

Tom and Sally Jordan established the winery in 1972, completing the Jordan Chateau in 1976, the same year the first vintage was harvested. André Tchelistcheff, one of California's most influential enologists, served as a consulting enologist during the formative years. The estate pioneered appointment-only visiting experiences with food and wine pairings rather than traditional tasting rooms, a model that remains in place today. Phylloxera struck the estate in the mid-1990s, prompting Jordan to source fruit from grower vineyards during the recovery. In 2000, Chardonnay sourcing shifted to the cooler Russian River Valley AVA to better suit the variety. A daughter, Judy Jordan, founded J Vineyards in 1990, which was later sold in 2015. The estate has undergone major replanting projects across multiple years to renew the vineyard.

• Chateau and inaugural vintage both date to 1976
• André Tchelistcheff served as consulting enologist in the early years
• Phylloxera in the mid-1990s forced reliance on grower vineyards temporarily
• Chardonnay sourcing transitioned to Russian River Valley in 2000 for cooler-climate expression

Jordan operates across two distinct Sonoma appellations. The Cabernet Sauvignon comes from the Alexander Valley AVA, a warm growing region with soils rich in calcium, gravel, sand, and clay that drain well and suit Bordeaux varieties. The Chardonnay draws on fruit from the Russian River Valley AVA, a cool climate zone shaped by Pacific Ocean fog, with gravelly, well-drained soils that suit Burgundian varieties. The broader estate soils are noted for high magnesium content and lower drainability in places. Approximately 70 certified sustainable vineyard blocks span the estate, supporting precise block-by-block farming decisions.

• Alexander Valley: warm climate, calcium-rich, gravelly, clay soils for Cabernet Sauvignon
• Russian River Valley: cool, fog-influenced Pacific climate for Chardonnay
• Estate soils high in magnesium with lower drainability in places
• Approximately 70 certified sustainable vineyard blocks across the estate

Jordan produces exactly two wines, a Cabernet Sauvignon and a Chardonnay, both guided by a French-inspired philosophy. The Cabernet Sauvignon blends Cabernet Sauvignon with Merlot, Petit Verdot, and Malbec in a Bordeaux-influenced style, emphasizing balance, silky tannins, and lower alcohol levels. The Chardonnay follows a Burgundian approach, prizing elegance and food-friendliness over weight. Both wines have earned consistent recognition: the Cabernet Sauvignon has ranked as the number one wine on the Wine and Spirits Restaurant Poll multiple times. Maggie Kruse has led winemaking since 2019, succeeding Rob Davis who held the position from the inaugural 1976 vintage through 2019 across 43 consecutive vintages.

• Cabernet Sauvignon is a Bordeaux-style blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec
• Chardonnay follows a Burgundian style with emphasis on balance and elegance
• Ranked number one on the Wine and Spirits Restaurant Poll multiple times
• Rob Davis served 43 consecutive vintages from the 1976 debut before Maggie Kruse took over in 2019

The 1,200-acre Jordan estate dedicates more than three-quarters of its land to natural habitat preservation, with roughly 120 acres under vine and the remainder left to forest, meadows, lakes, and wildlife corridors. A 454 kW photovoltaic solar system installed in 2012, comprising 1,932 American-made modules, offsets approximately 99 percent of the winery's utility bill. The 2012 solar installation was preceded by a six-year energy-reduction program that included cool roofs, new refrigeration units, new warehouse doors, pre-insulated piping, LED lighting, and enrollment in PG&E ClimateSmart, dropping consumption to its lowest possible level before adding generation capacity. Jordan holds both Sonoma Sustainable and California Sustainable Winegrowing Alliance certifications and has been named Monarch Sustainer of the Year by Pollinator Partnership for its pollinator and biodiversity work across the estate's preserved habitat.

• 454 kW solar PV system installed 2012 (1,932 American-made modules) offsets approximately 99 percent of the winery's utility bill
• More than three-quarters of the 1,200-acre estate preserved as natural habitat, with roughly 120 acres under vine
• Certified by Sonoma Sustainable and the California Sustainable Winegrowing Alliance
• Named Pollinator Partnership's Monarch Sustainer of the Year for pollinator and biodiversity work

Jordan remains family-owned and family-led. Founders Tom and Sally Jordan established the estate in 1972, and their son John Jordan now serves as owner and CEO, carrying the second generation of family stewardship. The centerpiece of the property is the Jordan Chateau, completed in 1976, a French-inspired building modeled on Bordeaux country estates that houses the winery, cellars, and hospitality spaces. From the beginning, Jordan rejected the traditional walk-in tasting-room model in favor of appointment-only visits centered on seated, chef-led food and wine pairings at 1474 Alexander Valley Road in Healdsburg. The estate's culinary program pairs Jordan Cabernet Sauvignon and Chardonnay with multi-course menus built around estate-grown produce and Sonoma County ingredients, and has helped shape Sonoma's reputation as a destination for food-focused wine tourism. Jordan also participates in regional philanthropy and community engagement consistent with its long-standing role as a family-owned Healdsburg estate.

• Founded by Tom and Sally Jordan in 1972; son John Jordan is owner and CEO
• The Jordan Chateau, completed in 1976, anchors the estate and houses the winery and hospitality program
• Appointment-only visiting model centered on chef-led food and wine pairings at 1474 Alexander Valley Road, Healdsburg
• Culinary and hospitality programs draw on estate produce and Sonoma County ingredients alongside regional philanthropic engagement