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The long, cool harvest season of 1994 allowed this Jordan Alexander Valley Cabernet Sauvignon to fully develop its varietal character through extended hang time.
A long harvest occurred due to cold nights late in the growing season, which prolonged ripening. Sugar was optimum at 22.9 degrees Brix average. Acidity was very low in the juice due to long hang time of the grapes on the vine; however, the tannic acid in the skins increased the overall acidity 30% by the time the wine was pressed.
The 1994 Jordan is just past its peak but still beautifully rounded and balanced with aromas of red cherry, light black fruits and sweet floral notes. Pair with aged cheeses and lighter meat dishes like braised rabbit. Magnums should be enjoyed now, and the 3L and 6L are prime for decanting and serving through 2017.Download Tasting Notes
1994 Jordan Cabernet Sauvignon
September 7-October 28,1994
85% Jordan Estate, 15% family growers
Five days extended skin contact and 14 days for yeast fermentation in stainless steel tanks, followed by one week in large oak tanks for maloactic fermentation
A combination of top French and American oak coopers
Aged in 67% French and 33% American small oak barrels for 12 months and in large oak tanks for an additional nine months. Bottle aged an additional 20 months at the winery before release.
82% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc
Alcohol: 12.8%; T.A.: 0.62 g/100mL; pH: 3.45; R.S.: 0.016%
June 10-July 17, 1996
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