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Hailing from a year when both vineyard pests and Mother Nature were working against us, the 1996 Jordan Sonoma County Cabernet Sauvignon is a testament to our perseverance with quality during challenging times.
Because of untimely rain in the spring and abnormally high summer temperatures, our harvest of grapes was only 50% of normal. Sugar was optimum at 23.1 Brix average. 1996 was also a defining year in California winemaking history due to vineyard devastation by the phylloxera root louse.
Upon release, the 1996 Jordan Cabernet Sauvignon was richly textured with flavors of black cherry, plums, cassis and vanillin oak. This wine has reached peak maturity, and is now showing aromas of red cherry, leather and truffles with flavors of raspberry, smoked meats, vanilla and cedar. Drink now.
1996 Jordan Cabernet Sauvignon
August 31-October 15,1996
Select family growers
14 days in stainless steel to complete yeast fermentation, followed by four weeks in large oak tanks for malolactic fermentation
A combination of top French and American oak coopers
Aged in 52% French and 48% American small oak barrels (36% new oak) for 12 months and in large oak tanks for an additional six months. Bottled and aged for an additional 21 months at the winery before release.
76% Cabernet Sauvignon, 22% Merlot, 2% Cabernet Franc
Alcohol: 12.8%; T.A.: 0.57 g/100mL; pH: 3.60; R.S.: 0.020%
June 1-June 22, 1998
March 1, 2000