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.
Wine EnthusiastShowing an elegant structure, this historic wine is well integrated in terms of tannin and soft, supportive oak. Dried herb and clove mark the midpalate, adding seasoning and complex character to the currant core.