The jewel in the crown is a 454-kilowatt
solar system that was installed in 2012. The
array is positioned to capture maximum
southern sun exposure and is strategically
located out of sight from the estate.
Initially projected to cover 75 percent
of the winery's electric needs, recent
measurements show the panels could
offset utility bills by 99 percent, a savings
of $4.9 million over the next 30 years.
Not all of John's innovations cost or
are designed to save millions. Take, for
instance, the staff 's iPads. The rationale —
to increase efficiency and productivity —
has worked to perfection, says Viticulturist
Brent Young. "It's all about using the latest
technology to elevate quality of the grapes,"
Young told Wine Business Monthly, which
dubbed Jordan "the iPad winery."
Despite a plethora of high-tech tools,
the old ways definitely have a place at
Jordan. Winemaking by-products are
composted, not discarded. The kitchen
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staff grows many of its own vegetables.
A rose garden now colors the hills. So do
a long forgotten sight: cattle.
When Tom and Sally Jordan first bought
in the Alexander Valley, the high country
was home to herds owned by the Foppiano
and Passalacqua families. A small herd of
Mexican Corrientes, crossed with Texas
longhorns, now call the winery home.
"Why shouldn't we have our own branded
beef?" John asks. "We've got wine. We've
got olive oil. And we certainly have land."
So what's next on the drawing board?
The concept of an estate hotel has proven
appealing. But John would only be willing
to build one that meets the high standards
already in place. "Everything people see
taste, smell, or experience at Jordan reflects
on the brand. And good experiences begin
and end with staffing. There's no end to
these people's ambition here," he says.
Keep in mind that John Jordan is not
speaking about just his employees either.
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