Jordan Estate Tales - Volume 9, 2014 - 12

Seven Oaks
With taste buds tempted, guests enjoy a leisurely ride past Jordan's lower lake,
which provides irrigation water to the winery and is a haven for cranes and
other water birds. The group travels through Cabernet Sauvignon vineyards
and olive orchards to a secluded 10-acre oasis known as Jordan Lake, where
John has fished for bass since he was a boy.
Here, in the shade of seven Blue Oak trees (hence the name), guests disembark
and are led to a rustic patio with a stone island just above Jordan Lake. This
patio is surrounded by oak, olive and apple trees across from the tranquil
fishing lake. While guests marvel at the view, the host pours two different
vintages of Jordan Chardonnay, and encourages tour participants to compare
and contrast an older and a younger wine. Then the food pairings are revealed.
Not just any food: fresh and delicious fruits and vegetables from the Jordan
garden, cradled in Craster oval shaker boxes.
Dishes themselves vary seasonally (depending on what's ripe), though Chef
Knoll says the menu includes the kind of unexpected pairings that bring
"the garden to the plate" and flatter the wines, such as a spiced garden
escabeche with Gravenstein apple vinaigrette and a nigiri of seasonal fruit
over sushi rice. An elegant garnish of herb or fruit blossoms highlight the
farm-fresh presentation.
Guests sip Chardonnay and enjoy these bites on the naturally shaded patio
while looking out over peaceful Jordan Lake. All the while, the host describes
both the winemaker's desire to craft an elegant, food-friendly wine and the
chef's commitment to estate-grown produce. The pairing experience leads
naturally into a discussion about the wine itself, a French-oaked Chardonnay
made in the Burgundian style, with a perfect blend of stone fruit flavors,
vibrant acidity and a succulent finish.
While surrounded by Tuscan olive trees, guests sample the latest vintage of
Jordan Estate Extra Virgin Olive Oil, complemented by fruit and nut crostinis
and slices of fresh baguette. (Some days, the crostinis are made with Jordan
Estate herbs and olive oil.) These Tuscan olive varieties-Pendolino, Leccino
and Frantoio-give Jordan's EVOO its grassy pungency, while the Spanish
Arbequina contributes the round, smooth mouthfeel.

12

Amid the vines
Conversation continues in the Sprinter as the group
heads through more Cabernet Sauvignon vineyards
and shady woods to the next remote stop: Creekside
Landing, where a redwood bridge over a seasonal creek
connects a vineyard block of Malbec with a block of
Petit Verdot.
Guests walk over the bridge, past towering Bay trees
and right up to the vines. Here, they'll learn about
grapegrowing, as well as the importance of using other
Bordeaux grapes in the Jordan Cabernet master blend.
Year-round, this walk through the vineyards introduces
guests to the intriguing lifecycle of grapevines, from
budbreak in spring to foliage color change in fall.
The host explains which viticulture techniques
are employed to produce the finest grapes, such as
"deprivation farming," a process in which vines only
receive 1-3 gallons of water per week. Guests learn
about cover crops and the nutrients they provide
naturally to the vineyard, detailing the pros and cons of
everything from fava greens to wild clover to bluebells.
A taste of freshly fermented grape juice brings the
enlightening exercise full circle.
Jordan Estate Tales - Volume 9, 2014

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 9, 2014
