It was Tchelistscheff who recommended
that Rob Davis come on board at Jordan as
winemaker. That was 36 years ago when the
first Cabernet grapes were being harvested.
Since then Davis has been a part of every
vintage. Despite his death in 1994, so too
has Tchelistscheff.
"André is still with me during my hikes
and jogs up and down the wine rows,"
Rob says. "He continues to whisper in
my ear when I make my daily vine
inspections and every hour I'm on the crush
pad or in the cellar."
There's another familiar face at the winery
these days, one who has been on the estate
all his life. It's John Jordan, who grew up
exploring the 1,100 acres of rolling hills
and valley floor that his parents turned
into pioneering vineyards.
Since 2005, John has served as the winery's
CEO. He's ever mindful of the task before
him. "My parents had a vision for Jordan,
the estate, and our wines," John says.
LANDREPORT.COM
It's clear that Tom and Sally's son is intent
on building on that foundation in ways that
mirror his parents' vision as well as augment
it with his own talents and training. Since
succeeding his father at the helm, John has
been intent on enhancing the renown of
his family's flagship Cabernet Sauvignon
and Chardonnay.
"My goal is the same as my parents' — to
make elegant, food-friendly wines," he says
over a family-style lunch on the spacious
lawn in front of the chateau. He is adamant
in this regard — even at his own expense.
"Rob and his team judge our grapes just as
rigorously as those we source. If they don't
make the cut, so be it."
The results have been telling. "Big wines
are attention-getters," says Emily Wines,
Master Sommelier at Kimpton Hotels and
Restaurants. "But when you have food, you
don't want either to outshine the other.
This is when wines with restraint are so
critical and why Jordan is so successful."
WINTER 2012
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