A Message from the Winemaker

Twisting the rules of winemaking

Piggs Peake is a silly place. In fundamental terms, it’s a winery.

Currently, the grapes are sourced from Moree, Mudgee, Orange, Young, McLaren Vale and the Hunter Valley. But once the grapes arrive, that’s where the fun starts.

Piggs Peake has a reputation for bending and twisting the rules of winemaking.

Its not uncommon when you are doing a tasting to hear others using words like Heston and Willy Wonka to describe the experience.

Steve Langham has been at the helm of the winery since the 2003 vintage and his early career as a Chemical Engineer shows itself through a range of wines far removed from the traditional varietals and styles visitors are expecting.

That’s not to say the classics don’t exist, they do. There are superb examples of Hunter Valley Semillons and Shiraz’s made at Piggs. But, its things like Moree Pedro Ximenez or Orange Zinfandels that take people by surprise.

It’s concoctions such as the Pig Juice or I Swine that make people stop and think.

Either way, if you are looking for classic wines, unusual varietals or something you’ve never experienced before, you should drop by for a tasting.

2015

Current release

Villenoir Cabernet Sauvignon

Served well-chilled our authentically made Villenoir Cabernet Sauvignon is a refreshingly delicate dry wine with hints of strawberry, citrus, and peach laced fruit.

Speak to a customer care specialist at:
FR 555 555 0005.

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5

Varietals

162

Wine produced

48

Awards won

Varieties

The Reds

  • Cabernet Sauvignon
  • Merlot
  • Pinot Noir

Varieties

The Whites

  • Chardonnay
  • Sauvignon Blanc
  • Riesling
5

Varietals

162

Wine produced

48

Awards won

The estate

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  • Congratulations to @shawna_feola for winning our #GiveSomethingAway day contest. Thanks to everyone who participated! We loved reading everyone's unique stories. Cheers 🍷 .
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  • In a world where successful wineries and wine brands are increasingly owned by corporations, Jordan is proud to be family-owned and operated since 1972. More than 80 employees work full-time at Jordan between winemaking, viticulture, hospitality, culinary, gardening and administration. John Jordan likes to call us the extended Jordan family. Half of the winery staff have worked here for at least a decade, and 22 employees have worked at Jordan for more than 20 years, including a few families and couples. We take great pride in making Jordan wines and are grateful that our customers allow us to continue following our passions. Cheers 🍷
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  • At age 22, Rob Davis, fresh out of college, was hired as an intern to work the inaugural 1976 harvest. He never expected to stay 43 harvests and counting, but we're sure glad he did. He continues to work hand-in-hand with winemaker, Maggie Kruse–who was also hired at aged 22– to mentor and guide her as André Tchelistcheff did for him. Rob, who is considered the longest-tenured winemaker in Sonoma County, is transitioning into the newly created role of winegrower at Jordan. He is now focusing all of his time on the vineyards, working with our growers to continue to deliver the best grapes to the winery each harvest. Please join us in a big toast to Rob's 44th harvest at Jordan this fall.
  • Thirteen years ago, a young woman from Wisconsin—the daughter of a beer brewer—came to work in our winemaking lab. Within three years, Maggie Kruse was assistant winemaker and running the laboratory, bottling line and the cellar. She has worked hand-in-hand with our winemaker since 2006, learning all the nuances of Jordan's house style and all the hoops that we jump through to put the best possible wine in the bottle every vintage. Now that our winemaker is in his sixties, the time has come to pass the reins of day-to-day winemaking to his protege. Rob is excited to focus all his energy on the vineyards right now. As head winemaker, Maggie plans to stay true to the Jordan winemaking style of balance and elegance and carry on Rob's legacy in the cellars. Cheers to the next generation. Maggie hopes to meet as many of our fans as possible. Link in bio to learn more about Maggie's journey.
  • Would you go to a winery to eat breakfast? We asked ourselves that question several times before deciding to host our first brunch. It was a little nerve-racking when tickets went on sale, but in the end, more than 50 guests showed up for eggs benedict, French toast, crepes, bacon, caviar blinis, pastries and much more--paired with Chardonnay, Cabernet, Champagne, sunshine and live music. Bastille Day only falls on Sunday once every seven years. Mark your calendars for the next one.
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