A varietal Chardonnay whose fruit derives from five growers with which Jordan has long-term contracts. The must was inoculated then fermented in a mix of stainless steel and new French oak. Only about a third of the lots went through malolactic, but all enjoyed regular bâtonnage for mouthfeel and savoriness. The wine aged for five and a half months in all-new French oak.
The result is a creamy, smooth-textured wine that’s ample without heaviness. Aromas of ripe melon and citrus yield to a silky mouthful of lemon, tart Anjou pear, and honeydew, and the wine finishes with a spring-like herbal essence. It’s an excellent wine for fish and shellfish, fresh and young cheeses, quiche, soufflé, risotto, and vegetable dishes of any stripe. And it’s an excellent, all-around wine for Spring. If daffodil were a fruit it would taste like this.
13.7% abv | $32 (sample)