Jordan Winery Cabernet Sauvignon

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HARVEST Grapes were harvested from prime vineyards in Alexander Valley, Dry Creek Valley and Mendocino County from August 31 through October 15, 1996. Because of untimely rain in the spring and abnormally high summer temperatures, our harvest of grapes was only 50% of normal. Sugar was optimum at 23.1° Brix average. Bright raspberry and cherry aromas and soft tannins characterize this wine.
WINEMAKING The grapes were fermented fourteen days in stainless steel to complete yeast fermentation, followed by four weeks in large oak cooperage while completing malolactic fermentation. The wine was aged in 52% French and 48% American small oak barrels for twelve months and in large oak cooperage for an additional six months. The wine was then bottled and aged for an additional twenty-one months at the winery so that upon release it would be elegant and approachable.
FINISHED WINE The 1996 Cabernet Sauvignon is a richly textured, full-bodied wine with multi-layered flavors of black cherry, plum and cassis. Slight notes of tobacco and leather and a subtle framework of oak and vanilla complete this complex wine.
GRAPE SOURCE 81.7% Alexander Valley 14.3% Mendocino County 4.0% Dry Creek Valley
BLEND 75.5% Cabernet Sauvignon 22.1% Merlot 1.2% Cabernet Franc
TITRATABLE ACIDITY 0.57 g/100 mL
PH 3.60
ALCOHOL LEVEL 13.2%
BOTTLING DATES June 1 through June 22, 1998
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Jordan Vineyard & Winery · 1474 Alexander Valley Road · Healdsburg, California 95448-9003 · 800.654.1213 · Info@JordanWinery.com