2003 Cabernet Sauvignon
The 2003 Jordan Cabernet Sauvignon spent four days in stainless steel tanks to complete primary fermentation, followed by three weeks in large, oak upright tanks for malolactic fermentation. The wine was aged in 68 percent French and 32 percent American small oak barrels for twelve months, then in the large oak uprights for an additional three months. After wood aging, it was bottled and held for another seventeen months before being released.
The continued addition of fruit from hillside vineyards and the blending of Merlot, Cabernet Franc and Petit Verdot with the Cabernet Sauvignon are responsible for the well-integrated flavors, deep color and full mouth feel of the 2003 vintage. The vibrant blueberry qualities of the Petit Verdot marry well with the soft, alluring flavors of Merlot and contributes to the complexity of the masculine, tannic nature of the Cabernet Sauvignon.
The 2003 Cabernet is very rich in texture with opulent flavors, a restrained framework of oak and a lingering finish of subtle earth, cigar tobacco and cedar.
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2005 Chardonnay
With the release of the 2005 vintage of Russian River Valley Chardonnay, Jordan Vineyard & Winery has again accomplished the goal of producing a beautifully balanced, crisp Burgundian style of Chardonnay.
The 2005 growing season started in March and ended in late October; but the month of June is what defined this vintage. Six inches of rain fell on the North Coast, pumping water into the vines and almost doubling the size of the clusters. All of the fruit was picked in the early morning hours and arrived at the winery in crisp, cold, pristine condition.
In our cellar, free-run quality juice was extracted from the cool, handpicked grapes using our new, technologically advanced Willmes press. Among other benefits, this press extracts juice at very low pressure in a short period of time; the result is an ultra-premium juice that is very low in bitter and astringent tannins. Fermentation occurred in small French oak barrels (37 percent new) and aged with extended sur lie contact for five months to add an understated, creamy texture to the mid-palate. Partial malolactic fermentation permitted the wine to retain its natural, crisp acidity–a hallmark of Russian River Valley fruit. This acidity contributes to the mineral flintiness and clean finish of the wine.
The citrus and mineral bouquet includes delicate aromas of crisp green apple, kiwi, honey and lightly toasted oak. The balance of green apple fruit and crisp acidity provide lasting flavors that will complement the table fare of any home or restaurant.
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