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The small berries brought to the crush pad in 1983 yielded an old-world style Jordan Alexander Valley Cabernet Sauvignon with bright cassis fruit and firm tannins.
A cold, cloudy, rainy spring in 1983 led to a condition known as “shatter” in which pollination of 25% of the grape flowers failed, resulting in a smaller crop. The entire growing season was a battle for balance between crop size and canopy. The looser clusters with fewer berries would later pay off during the rainy harvest for their ability to dry quickly and resist the onset of mold.
Thirty years later, the 1983 Jordan visually displays evidence of age with an opaque red hue, fading into a caramel rim. The nose delivers a pleasant concentration of prune and raisins with faint notes of burnt caramel and dark chocolate in the background. While the wine doesn’t attack the front palate as it may have in its youth, the acidity certainly still delivers a bright liveliness to the overall mouthfeel and has a commanding presence throughout the experience. The mid-palate elegantly carries the weight of the subtle and silky tannin structure, all of which continues through with a faint nuttiness on the finish. The 750mL is now fading from its glory years. Drink all bottle formats now.Download Tasting Notes
1983 Jordan Cabernet Sauvignon
September 14–October 11, 1983
Six days of extended skin contact and eight days of primary fermentation in stainless steel tanks, followed by two weeks in large oak tanks for malolactic fermentation
Aged in 62% French and 38% American small oak barrels for 12 months and in large oak tanks for an additional six months. Bottled and aged for an additional 19 months at the winery before release.
90% Cabernet Sauvignon, 10% Merlot
Alcohol: 12.8%; T.A.: 0.61 g/100mL; pH: 3.39; R.S.: 0.03%
July 3-August 9, 1985
March 1, 1987
Jordan Winery has a generator to ensure no disruptions to tours, tastings or winemaking if a public service power shutdown occurs.
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