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In 1971, geologist Tom Jordan selected the emerging grape growing region of Alexander Valley to grow Cabernet Sauvignon. He believed this area would produce a soft, approachable and elegant wine that would rival the refined wines of Bordeaux that he so enjoyed. With the inaugural release of the 1976 Cabernet, Tom Jordan enjoyed the spoils of his gamble in pioneering a Cabernet Sauvignon that exceeded his expectations and which was received with great enthusiasm by consumers.
Sadly, by the mid 1980s the vineyards were severely impacted by the spread of the grapevine pest, Phylloxera; the vineyards would need to be replanted. Over the course of ten years, Jordan replanted the 250 acres of estate valley floor vineyard and added an additional 125 acres of hillside vineyards. During the replanting project, Jordan was unable to claim the Alexander Valley as the primary source of grapes for the production of Cabernet Sauvignon. The release of the 2002 Jordan Cabernet marks a triumphant return to the Alexander Valley as the primary appellation of grapes for future vintages of Jordan Cabernet Sauvignon.
The 2002 vintage benefited from optimal growing conditions that produced grapes ideal for the production of Jordan's trademark style: wine that is both approachable upon release and has the ability to age beautifully.
The 2002 Cabernet Sauvignon production began with a slow fermentation in steel tanks. A gentle extended maceration aided in extraction of concentrated flavors while softening and stabilizing the tannins. The wine then completed malolactic fermentation in large oak tanks to help soften and stabilize the natural acidity of the wine. Following the four weeks in large oak tanks, the wine was then transferred into small French and American barrels to age for twelve months. The wine was blended and then held in large oak tanks before bottling. Once the wine was in bottle it was held for an additional eighteen months before release to assure quality and allow for the further integration and maturation of flavors.
The continued addition of fruit from estate 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 2002 vintage. The bouquet is highlighted with aromas of cassis, black cherry and dark chocolate, with undertones of sweet tobacco and cedar. The 2002 Cabernet is very rich in texture with opulent flavors of ripe blackberry, cherry and cassis. This Cabernet has a lingering finish of subtle earth, cigar tobacco, cedar, and a well integrated and restrained framework of oak.
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