Jordan Winery Cabernet Sauvignon 2013
Tom Jordan founded Jordan Vineyard and Winery in 1972 with the vision of producing world-class Cabernet Sauvignon and Chardonnay in Sonoma County. Today John Jordan continues his father's legacy as CEO. Jordan winemaker Rob Davis graduated from UC Davis as an Enology major in 1976, and then began working hand-in-hand with famed winemaker André Tchelistcheff during Jordan's first harvest. Typically made of 76% Cabernet Sauvignon, 19% Merlot and 5% Petit Verdot, Jordan Cab spends about 12 months in barrel, 64% French oak and 36% American oak. Look for red currant, blackberry, cherry and blueberry flavors with hints of vanilla on the finish. Serving with filet mignon and roasted potatoes or with fine cheeses such as Irish Cheddar, Drunkin' Goat and/or Manchego.
Intense aromas of cassis, black currants, blackberries and ripe cherries with a lovely floral note. The palate is rich and seductive, with concentrated flavors of blackberries and cassis interwoven seamlessly with fine tannins from new French oak barrels. Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish. A highly collectible vintage to be enjoyed now or cellared through 2032. Decant for 45 to 60 minutes to elevate aromas and flavors. The 2013 Jordan Cabernet Sauvignon's dark fruits, rich palate and fine tannin structure make it a versatile companion at the table. Though a natural pairing for a flavorful steak, this wine's balance of fruit, tannin and acidity beautifully complement grilled or roasted dishes, such as herb-crusted lamb, pork belly or rosemary chicken.
|Region||California, Sonoma County, Alexander Valley|
Wine EnthusiastThis food-friendly wine is most remarkable for its structure and gracefulness on the palate. Herbal on the entry, it offers grip and elegance within sturdy elongated tannins, a note of brushy cedar and sage and integrated French oak.