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1995 Jordan Cabernet Sauvignon

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At the release of the 1995 Jordan Alexander Valley Cabernet Sauvignon, this Bordeaux-like wine reminded Winemaker Rob Davis of the hands of a surgeon—strong and well-coordinated, yet delicate.

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A long harvest was due to cold nights late in the growing season that prolonged ripening. Sugar was optimum at 23.2 Brix average. The fruit concentration perfectly complemented the rich, supple tannins achieved by the long hang time.

Tasting Notes

After two decades, the 1995 Jordan still displays great balance between its persistent tannin structure and seemingly youthful acidity. Black berry, cherry and cassis dominate the nose and are amply confirmed on the palate with the addition of cedar and a hint of anise. Its combination of French and American oak influence plays a supporting role in the backdrop. For 750mL bottles, drink now and decant for 15 minutes. Larger formats are approaching peak drinkability.

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Last Tasted: May 17, 2013


1995 Jordan Cabernet Sauvignon

Harvest Dates

September 21-October 31,1995


Jordan Estate and family growers


Four days extended skin contact and 15 days for yeast fermentation in stainless steel tanks, followed by two weeks in large oak tanks while completing malolactic fermentation


A combination of top French and American oak coopers


Aged in 67% French and 33% American small oak barrels (39% new) for 12 months and in large oak tanks for an additional six months. Bottled and aged for an additional 19 months at the winery before release.

Varietal Info

86% Cabernet Sauvignon, 12% Merlot, 2% Cabernet Franc


Alexander Valley

Final Analysis

Alcohol: 12.8%; T.A.: 0.59 g/100mL; pH: 3.55; R.S.: 0.017%

Bottling Dates

June 10–July 14, 1997

Release Date

February 1, 1999

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