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The gorgeous weather in Alexander Valley in 1985 produced ripe, rich and fleshy Cabernet Sauvignons with superb balance.
Though still a beauty on many levels, the 1985 Jordan Cabernet Sauvignon is finally showing its age. Bottles stored under best conditions show mature flavors of dried red fruit, leather and earth with some hints of caramel. Though the 750mL is past its peak, magnums, 3L and 6L formats should be uncorked now.
1985 Jordan Cabernet Sauvignon
September 17-October 9, 1985
Eight days of extended skin contact and seven days for primary fermentation in stainless steel tanks, followed by two weeks in upright oak tanks for malolactic fermentation
12 months in 60% French and 40% American oak barrels with additional aging in upright oak tanks before nearly two years of bottle age
88% Cabernet Sauvignon, 12% Merlot
Alcohol: 12.8%; pH: 3.41; T.A.: 0.62 g/100mL
June 16-July 22, 1987
March 1, 1989