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The third in a string of exceptional vintages, 2014 Jordan Cabernet Sauvignon is an opulent yet elegant red that captures the essence of Alexander Valley. This balanced, Bordeaux-style wine coats the palate with a velvety richness and fine tannin structure—a tribute to our increase in new French oak barrels for wine aging.
“Jordan is often considered more Saint-Julien in style for its early drinkability, forward fruit and elegant tannins. But the 2014 Jordan Cabernet Sauvignon follows all the cues of 2013 and then some—certainly more reminiscent of Bordeaux’s Pauillac with its broader tannins and sturdier structure. Classic black fruit is framed perfectly by a higher percentage of French oak, which assuages the lengthy fruit tannins to create a lasting finish. This will be a long-lived vintage.” —Winemaker Rob Davis
A wine with elegance, refinement and plenty of verve. Its perfume of blackberries and black cherries mingles with a backdrop of subtle oak notes. The palate has a velvety richness that coats the mouth in concentrated flavors of blackberries and cassis, laced with fine tannins from seamlessly integrated, new French oak. Enticing flavors of chocolate, violets and dark fruits linger on the long finish. Enjoy now or cellar through 2033. Decant for 45 minutes to elevate aromas and flavors.Download Tasting Notes
The black fruits, velvety palate and tannin structure in 2014 Jordan Cabernet Sauvignon allow it to be more versatile with food. Though a natural pairing for a flavorful steak, such as ribeye or filet mignon, this wine’s balance of fruit, tannin and acidity beautifully complement grilled or savory roasted dishes, such as herb-crusted lamb, pork belly or rosemary chicken. Its dark fruit flavors will also stand up to richer meals, such as veal tenderloin with a wine sauce, mushroom risotto or duck confit.
This is svelte and athletic in structure, a wine of charm rather than power...”
2014 Jordan Cabernet Sauvignon
September 2–October 10, 2014
More than 60 vineyard blocks from Jordan Estate and 12 family growers.
Lots kept separate by vineyard; 17 days extended maceration; every lot reevaluated after 10-day primary fermentation; malolactic fermentation completed over 13 days in upright oak casks before assemblage to create our “barrel blend.”
Post malolactic fermentation, individual lots were blind tasted and ranked, then assembled into our “barrel blend.” After one year in barrels, the “barrel blend” was reassessed and only top lots were combined for the final master blend.
Barrels from five French coopers (one of which also makes American barrels) were selected based on blind tastings and vintage flavor profile; primarily medium toast.
94% French and 6% American oak barrels for 12 months; 45% new oak consisted of 100% French.
79% Cabernet Sauvignon, 13.7% Merlot, 5.8% Petit Verdot, 1.2% Malbec, 0.3% Cabernet Franc
89% Alexander Valley, 7% Mendocino County, 4% Dry Creek Valley
Alcohol: 13.8%; T.A.: 0.64 g/100mL; pH: 3.47; R.S.: 0.03%
July 1–August 3, 2016; egg-white fined and filtered before bottling
April 1, 2018
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