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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.
Upon release, the 1999 Jordan Cabernet Sauvignon featured layers of dried cassis and black cherry fruits, intermingling with a bouquet of tea leaf, tobacco, leather and autumn spices. Continuing to showcase a great structure and polished tannins, this wine is now showing aromas of ripe black cherry and pine, followed by black plum, cherry, clove and vanilla on the palate. Decant and enjoy immediately. Drink 750mL bottles now. The 1.5L may be enjoyed now through 2025, 3L through 2030 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