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The first harvest from our estate hillside vineyards, 1999 Jordan Sonoma County Cabernet Sauvignon is at its peak and truly demonstrates the charms of a beautifully aged Bordeaux style Cabernet Sauvignon.
Though these hillside grapes accounted for only 15% of total tons harvested, the intensity of their aromas and the depth of their character held great promise for the future. Overall cluster weights were 40% less than normal due to very small, intensely flavored berries.
Layers of dried cassis, black cherry fruits and a hint of vanilla oak remain on the nose, intermingling with a bouquet of tea leaf, tobacco, leather and autumn spices. On the palate, its mature fruit and acidity are balanced by supple tannins. While the 1999 Jordan will continue to be enjoyable to those who appreciate older wines, the more savory, aged-wine components will likely dominate the fruit aromatics by 2020. Decant and enjoy immediately or let breathe for an hour. Drink 750mL bottles now or hold up to 2020 for peak maturity. The 1.5L may be enjoyed now through 2025, 3L through 2026 and 6L through 2035.
1999 Jordan Cabernet Sauvignon
September 27–October 26, 1999
Jordan Estate and family growers
Extended skin contact for three days and primary fermentation for 14 days in stainless steel tanks, followed by three weeks in large, upright oak tanks to complete malolactic fermentation
Aged in 71% French and 29% American oak barrels for 12 months and in large, upright oak tanks for an additional six months. The wine was then bottled and aged for an additional 17 months at the winery before release.
77% Cabernet Sauvignon, 23% Merlot
Alcohol: 12.8%; T.A.: 0.60 g/100mL; pH: 3.50; R.S.: 0.02%
June 18–July 24, 2001
March 1, 2003