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Our last vintage produced with only two Bordeaux grapes in the blend, the 2001 Jordan Sonoma County Cabernet Sauvignon also marked our third harvest of the Jordan Estate hillside vineyards.
| item | price |
|---|---|
| 750ML | $109.00 |
| 1.5L | $269.00 |
| 3L | $800.00 |
| 6L | $1,600.00 |
With one of our earliest harvests on record, this vintage produced fruit especially noted for its small berries and loose clusters. 2001 also marked the third harvest of our hillside vineyards. Though these grapes accounted for only 32% of the total tons harvested, the intensity of their aromas and the overall depth of their character promised great things to come.
At this stage in its life, 2001 Jordan Cabernet Sauvignon is showing flavors of red and black cherry with attractive, earthy notes of leather, tobacco and cedar typical of a mature Bordeaux-style wine. It carries an elegant backbone of tannins into a rich, smooth finish. The 750mL should peak by 2021, the 1.5L by 2022, the 3L by 2030 and the 6L by 2035.
Jordan Cabernet Sauvignon is considered a great choice for food pairing due to its balance of fruit, acidity and lower alcohol. This Bordeaux style blend of Cabernet Sauvignon is very versatile on the dinner table, from meat and poultry dishes to pastas and grilled vegetables.
September 4-October 4, 2001
Jordan Estate and family growers
Extended skin contact for 14 days and primary fermentation for 18 days in stainless steel tanks, followed by malolactic fermentation for four weeks in upright oak tanks
Select French and American oak barrel coopers
Aged in 66% French and 34% American oak barrels (34% new oak: 74% French and 26% American) for 12 months and in large, upright oak tanks for an additional three months. The wine was then bottled and held for an additional 18 months at the winery prior to release.
75% Cabernet Sauvignon, 25% Merlot
Sonoma County
Alcohol: 13.5%; T.A.: 0.66 g/100mL; pH: 3.52; R.S.: 1.06%
June 6–July 17, 2003
February 1, 2005
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