Jordan Winery Cabernet Sauvignon

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HARVEST Grapes were harvested from prime Alexander Valley vineyards from September 7 through October 28, 1994. A long harvest was due to cold nights late in the growing season that prolonged ripening. Sugar was optimum at 22.9° Brix average. Acidity was very low in the juice due to the long hang time of the grapes on the vine, however, the tannic acid in the skins increased the overall acidity 30% by the time the wine was pressed.
WINEMAKING The grapes were fermented fourteen days in stainless steel to complete yeast fermentation, five days in stainless steel for extended maceration, followed by one week in large oak cooperage while completing malolactic fermentation. The wine was aged in 67% French and 33% American small oak barrels for twelve months and in large oak cooperage for an additional nine months. The wine was then bottled and aged for an additional twenty months at the winery so that upon release it would be elegant and approachable.
FINISHED WINE The 1994 Cabernet Sauvignon is a richly textured, full-bodied wine with multi-layered flavors of blackberry, black cherry and cassis. Slight notes of fresh herbs and a subtle framework of oak and vanilla complete this complex wine.
GRAPE SOURCE 86% Jordan Estate, 100% Alexander Valley
BLEND 81.6% Cabernet Sauvignon 15.1% Merlot 3.3% Cabernet Franc
TITRATABLE ACIDITY 0.62 g/100 mL
PH 3.45
ALCOHOL LEVEL 13.6%
BOTTLING DATES June 1996
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Jordan Vineyard & Winery · 1474 Alexander Valley Road · Healdsburg, California 95448-9003 · 800.654.1213 · Info@JordanWinery.com