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The Sonoma County appellation found on the 1997 Jordan Cabernet Sauvignon indicates the broader sourcing of grapes during Jordan Estate vineyard replanting after phylloxera devastated Northern California vineyards.
Our harvest began a month early with grapes being picked at a frantic pace. Weary but happy, we exulted in intensely aromatic fruit, layered with lush, dense flavors of blackberry, chocolate and cassis. We increased the level of new oak to complement the overall complexity of tannins.
A generous vintage, 1997 provided a bounty of stunning fruit—intensely aromatic and layered with lush, dense flavors. At full maturity, the 1997 Jordan shows flavors of black cherry, herbs and cedar. Wonderfully ripe and supple tannins. The 750mL and 1.5L are at peak, but the 3L and 6L can hold for 3 to 5 more years.Download Tasting Notes
1997 Jordan Cabernet Sauvignon
September 4-September 26, 1997
Select family growers
Four days extended skin contact and 13 days for primary yeast fermentation in stainless steel tanks, followed by four weeks in large oak tanks for malolactic fermentation
A combination of top French and American oak coopers
Aged in 62% French and 38% American oak barrels (54% new oak) for 12 months and in upright oak tanks for an additional six months. Bottled and aged for an additional 14 months at the winery before release.
78% Cabernet Sauvignon, 22% Merlot
Alcohol: 12.8%; T.A.: 0.64 g/100mL; pH: 3.55; R.S.: 0.025%
June 8-July 20, 1999
October 1, 2000