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. A daughter, Judy Jordan, founded J Vineyards in 1990, which was sold in 2015. The estate is currently undergoing a major replanting project covering 120 acres across multiple years.

• 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 transitioned to Russian River Valley sourcing in 2000

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. Around 70 certified sustainable vineyard blocks span the estate.

• Alexander Valley: warm climate, calcium-rich, gravelly, clay soils for Cabernet Sauvignon
• Russian River Valley: cool, fog-influenced Pacific climate for Chardonnay
• Estate soils are high in magnesium with lower drainability overall
• 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 first vintage in 1976 through 2019.

• 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 #1 on Wine and Spirits Restaurant Poll multiple times
• Rob Davis served 43 consecutive vintages 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. The property has been solar-powered since 2012, with approximately 75% of its electricity coming from renewable sources. Jordan holds both Sonoma Sustainable and California Sustainable Winegrowing Alliance certifications, and has been named a Monarch Sustainer of the Year by Pollinator Partnership. The winery operates an appointment-only visiting experience focused on food and wine pairings and is located at 1474 Alexander Valley Road in Healdsburg, California. John Jordan, son of the founders, serves as current owner and CEO.

• Solar-powered since 2012 with roughly 75% renewable electricity
• Over 900 acres of the estate preserved as natural habitat
• Certified by Sonoma Sustainable and California Sustainable Winegrowing Alliance
• Named Pollinator Partnership's Monarch Sustainer of the Year