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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.
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.Download Tasting Notes
1995 Jordan Cabernet Sauvignon
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.
86% Cabernet Sauvignon, 12% Merlot, 2% Cabernet Franc
Alcohol: 12.8%; T.A.: 0.59 g/100mL; pH: 3.55; R.S.: 0.017%
June 10–July 14, 1997
February 1, 1999
Jordan Winery has a generator to ensure no disruptions to tours, tastings or winemaking if a public service power shutdown occurs.
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