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Alexander Valley saw a big crop in 1986 that produced intense, richly flavored Cabernet Sauvignons.
Though still showing firm acidity, the 1986 Jordan's tannins have completely softened, and the color is beginning to fade. Subtle prune and dried plum on the nose follows through to a pleasant balance of dried herbs and leather on the palate, which evolves into a juicy, tea and cherry finish. The 750mL is past its prime. Drink magnums, 3L and 6L formats now at their peak.
1986 Jordan Cabernet Sauvignon
September 8-October 3, 1986
Three days of extended skin contact and 10 days for primary fermentation in stainless steel tanks, followed by two weeks in upright oak tanks for malolactic fermentation
Aged 12 months in 65% French oak and 35% 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: 3.56; T.A.: 0.58 g/100mL
June 2-August 8, 1988
March 1, 1990