Jordan Winery Cabernet Sauvignon

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The 1982 vintage was one of the longest and coolest growing seasons experienced at Jordan. The result was perfectly balanced fruit: harvested at 22.6° Brix, 0.64 g/100 mL total acid and pH 3.31. The finished wine reflects this balance with a final analysis of 12.9% alcohol, 0.58 total acid and 3.30 pH. To maximize fruit potential, fermentation time was extended beyond the usual seven to ten days, to eighteen days. The Cabernet was blended with 15.5% Merlot to maintain the rich, fragrant nose that is classic Jordan. During barrel aging a higher fraction of French oak cooperage was used (60%), together with 40% American oak. This was done to add complexity to the supple fruit tannins so that excess astringency would not be present in the finished wine. Bottled in the summer of 1984, the wine was held at Jordan for two years of bottle aging before release into the market, encouraging the essence of bottle bouquet that has become a Jordan trademark.
HARVEST October 4 through 22, 1982
ANALYSIS AT HARVEST 22.64° Brix, 0.64 g/100 mL TA, 3.31 pH
FERMENTATION 8 days in stainless steel followed by 4 weeks in large oak cooperage while completing malolactic fermentation. Free run blended with press fractions; some extended skin contact.
BLEND 84.5% Cabernet 15.5% Merlot 100% Jordan Estate grapes
BARREL AGING 11 months in 60% French oak and 40% American oak
ANALYSIS AT BOTTLING 12.9% alcohol, 0.58 g/100 mL TA, 3.30 pH
BOTTLING June 14 through August 17, 1984
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Jordan Vineyard & Winery · 1474 Alexander Valley Road · Healdsburg, California 95448-9003 · 800.654.1213 · Info@JordanWinery.com