95-Points by Wilfred Wong
This wine has well-integrated flavors, deep color and a full mouthfeel. It displays intriguing aromas of cassis, black cherry and dark chocolate, with undertones of sweet tobacco and cedar. Rich texture and a restrained oak framework support the opulent flavors of ripe blackberry, cherry and cassis.
Blend: 77% Cabernet Sauvignon, 15% Merlot, 6% Petit Verdot, 2% Malbec.
 
95-Points by Wine and Spirits.
While many contemporary Califor-nia winemakers promote ripe, fruit-forward cabernets, powerfully extracted and richly oaked, Jordan has held to an elegant style since Tom and Sally Jordan’s first vintage, made by Rob Davis, in 1976. Davis was still on board in 2015, working with Maggie Kruse on this wine—Kruse would become the lead winemaker after Davis’s retirement in 2019. The vintage marked a turning point at Jor- dan, achieving a ten-year goal set by John Jordan, Tom and Sally’s son, when he took charge in 2005. He worked with the team to build a grower network in the hills, while planting the winery’s own hillside vineyards to replace the family’s valley-floor vines doomed by phylloxera. He also invested in French oak barrels, shifting from Jordan’s 50-50 French-American barrel regime to reach all French oak in 2015.
 
Jordan Vineyard & Winery focuses on just three things: Chardonnay, Cabernet Sauvignon and hospitality. John Jordan’s guiding philosophy is that every vintage, every meal, and every tasting should be better than the last. There is a relentless drive to constantly perfect the craft. 
Jordan wines are made in a more European style that allows them to pair well with a broad range of foods. Winemaking decisions emphasize the wine's fruit and acidity rather than alcohol and tannin, and achieving elegance and balance in the bottle drives all that Jordan does in the vineyards and cellar. More than three-quarters of the 1,200 acres that surround the Jordan Winery Chateau remain wild, open spaces that myriad animals and plants call home. Preserving natural habitat and conserving resources are two tenets in sustainability efforts. The winery runs almost entirely on solar energy, and the vineyards and winery are certified sustainable.
As one of California’s iconic producers of classic Cabernet Sauvignon, John Jordan believes that the success should be used for a greater good beyond the glass. Since 2012, a large portion of the profits from Jordan Winery fund The John Jordan Foundation, which works to fight the negative effects of poverty in communities through education and health services.