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With two decades of flavor development, a deep complexity now awaits those who open a bottle of 1993 Jordan Alexander Valley Cabernet Sauvignon. Our last vintage with the Estate Bottled designation.
1993 was a late, challenging vintage with a small crop. Precision viticulture required the removal of 20% of the crop due to a mix of rain and hot weather. The fruit that made it to the winery proved exceptional. Winemaker Rob Davis noted some similarities to the 1988, but more capricious.
Visually, the 1993 Jordan displays a youthful quality with an intense, garnet hue. The nose is bright with primary aromas of cherry and cassis, backed by subtle notes of forest floor and eucalyptus. A wine that shows better when decanted, the 1993 is still surprisingly fruit-forward with classic currant and raspberry notes, highlighted with a balsamic edge. The 750mL is at peak maturity, ready for immediate consumption; the 1.5L is near peak, and the 3L and 6L are prime for decanting and serving within the next few years.Download Tasting Notes
1993 Jordan Cabernet Sauvignon
September 10-October 1,1993
Two days extended skin contact and 16 days for yeast fermentation in stainless steel tanks, followed by two weeks in large oak tanks for malolactic fermentation
A combination of top French and American oak coopers
Aged in 69% French and 31% American oak barrels for 12 months with an additional nine months in upright oak tanks. Bottled and aged an additional 21 months at the winery before release.
82% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc
Alcohol: 12.8%; T.A.: 0.63 g/100mL; pH: 3.49; R.S.: 0.022%
June 20-July 24, 1995
April 1, 1997
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