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There is femininity about the 2004 Jordan Alexander Valley Cabernet Sauvignon that will seduce you with soft, supple tannins and a sweetness of fruit.
The 2004 growing season started early with a very warm spring. Harvest began in August and ended in September. Our skilled vineyard workers picked the fruit at optimal ripeness, preserving its delicate flavors. Our hillside vineyards accounted for 30% of the final blend, giving this wine intensity and structure.
Our 2004 vintage of Cabernet Sauvignon has blossomed with cherry, plum and cassis notes laced with a thread of spicy American oak throughout the mid-palate and finish. “The best it’s ever tasted,” Winemaker Rob Davis said in our winemaker’s recent retrospective tasting. Decant for 30 minutes. Drink now through 2016.
Jordan Alexander Valley Cabernet Sauvignon is considered a great choice for food pairing due to its balance of fruit, acidity and lower alcohol. This Bordeaux style blend of Cabernet Sauvignon is very versatile on the dinner table, from meat and poultry dishes to pastas and grilled vegetables.
2004 Jordan Cabernet Sauvignon
August 26-September 29, 2004
Jordan Estate and family growers
Four days of extended skin contact and 16 days of primary fermentation in stainless steel tanks, followed by four weeks in large upright oak tanks for malolactic fermentation
A combination of top French and American oak barrel coopers
The wine was aged in 62% French and 38% American oak barrels (32% new oak: 56% French and 44% American) for 12 months. It was then bottled and held for another 18 months prior to release.
76% Cabernet Sauvignon, 18% Merlot, 4% Petit Verdot, 2% Cabernet Franc
Alcohol: 13.5%; T.A.: 0.64 g/100mL; pH: 3.56; R.S.: <0.02 g/L
July 7–August 7, 2006
February 1, 2008