1986 Jordan Cabernet Sauvignon

more vintages

Alexander Valley saw a big crop in 1986 that produced intense, richly flavored Cabernet Sauvignons.

related content

Record rain during the winter of 1985-1986 led to excessive fertility in the vineyards. We dropped 15% of the crop to maintain a balance of leaves in the grapevine canopy and enhance fruit quality.

Tasting Notes

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.

Last Tasted: June 9, 2016

ADDITIONAL INFORMATION

1986 Jordan Cabernet Sauvignon

Harvest Dates

September 8-October 3, 1986

Vineyards

Jordan Estate

Fermentation

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

Aging

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

Varietal Info

88% Cabernet Sauvignon, 12% Merlot

Appellation

Alexander Valley

Final Analysis

Alcohol: 12.8%; pH: 3.56; T.A.: 0.58 g/100mL

Bottling Dates

June 2-August 8, 1988

Release Date

March 1, 1990