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A rare vintage combining a copious crop and high quality, 1984 Jordan Alexander Valley Cabernet Sauvignon was always one of Tom Jordan’s early favorites for its remarkable structure.
Moderate weather and a large crop made 1984 a "too good to be true" scenario for winemakers and growers. Harvest came early due to heat spells, and the resulting wines were very concentrated with high tannins. We used a higher proportion of French oak to build the structure and less American oak to avoid diminishing the fruit aroma.
Our last tasting of the 1984 revealed a bouquet of crushed violets and black currants with shy notes of earth, leather and spice with a touch of dried cherries. Tannins were almost gone with a little acid remains; still in balance with a juicy tang in the finish. Very Bordeaux like. The 750mL is well past its peak. For larger formats, drink now.
Download Tasting NotesSeptember 5-17, 1984
Jordan Estate
Four days of extended skin contact and eight days for primary fermentation in stainless steel tanks, followed by two weeks in upright oak tanks for malolactic fermentation
A combination of top French and American oak coopers
11.5 months in 64% French and 36% American oak barrels with additional aging in upright oak tanks before nearly two years of bottle age
88% Cabernet Sauvignon, 12% Merlot
Alexander Valley
Alcohol: 12.8%; pH: 3.60; T.A.: 0.65 g/100mL
June 2-July 8, 1986
March 1, 1988
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