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One of Tom Jordan’s favorite vintages, the 1987 Jordan Alexander Valley Cabernet Sauvignon marked our first use of Cabernet Franc in the master blend.
After two decades of cellaring, the 1987 Jordan shows hints of dried plums, bell pepper, slight stewed tomato, cedar and soft tannins. Shy notes of red fruit and currant fade quickly on the palate. The 750mL is past its prime. For larger formats, drink now.
1987 Jordan Cabernet Sauvignon
August 31-September 25, 1987
Six 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 70% French and 30% American oak barrels with additional aging in upright oak tanks before nearly two years of bottle age
88% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc
Alcohol: 12.8%; pH: 3.53; T.A.: 0.63 g/100mL
June 29-August 3, 1989
March 1, 1991