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A milestone vintage, 2015 is the first Jordan Cabernet Sauvignon in our history to be aged entirely in French oak barrels. It’s an elegant, yet structured red wine that is truly an homage to Bordeaux.
“A cooler vintage in 2015 lent itself to our soft, silky Bordeaux style. Aging entirely in French oak barrels for the first time really played a pivotal role in this wine. The 2015 Jordan exudes a great fruit character and fine structure that French oak supports and elevates. I’ve been dreaming of releasing a wine like this for decades because French barrels, when coupled with our terroir-driven fruit, sing like the number one violin. This Cabernet hits all the right notes.” —Winemaker Rob Davis
Pure elegance in a glass. Aromas of black cherries, pomegranate, dried cranberries and a hint of graphite channel classic Bordeaux. Its lovely, silky texture coats the palate with layers of black cherries and a touch of cedar from French oak’s fine tannins. From beginning to end, the balance carries all the way through. Enjoy now after decanting for 60 minutes or cellar through 2029-2034.
The 2015 Cabernet Sauvignon’s red fruit flavors, silky palate and structure make it a wonderful wine for food. The classic pairing would be New York Strip steak or filet mignon, but the elegance, uplifting acidity and toasted oak nuance will complement grilled or savory roasted dishes, such as herb-crusted lamb, roasted chicken or grilled pork loin. It’s a medium-bodied red wine that won’t overpower more delicate dishes, such as mushroom risotto, ratatouille or duck confit.
2015 Jordan Cabernet Sauvignon
September 3–28, 2015
More than 60 vineyard blocks from Jordan Estate and 13 family growers.
Lots kept separate by vineyard; 19 days extended maceration; every lot reevaluated after 12-day primary fermentation; malolactic fermentation completed over 16 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 six French coopers were selected based on blind tastings and vintage flavor profile; primarily medium toast.
100% French oak for 13 months; 47% new and 53% one-year-old barrels.
77% Cabernet Sauvignon, 15% Merlot, 6% Petit Verdot; 2% Malbec
85% Alexander Valley, 13% Mendocino County, 2% Dry Creek Valley
Alcohol: 13.8%; T.A.: 0.64 g/100mL; pH: 3.47; R.S.: 0.03%
June 20–July 19, 2017 Egg-white fined and filtered before bottling
May 1, 2019
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