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Considered a vintage of patience and arguably this decade’s greatest, the 2002 Jordan Cabernet Sauvignon marks our return to the Alexander Valley appellation after vineyard replanting due to the phylloxera devastation.
The 2002 vintage can be defined by its uniformity of fruit due to an excellent growing season tempered by a lack of extreme heat or rain. The advent of our Indian Summer during the second week of harvest prompted a quick finish, so that harvest lasted just three and a half weeks. Overall, it was a wonderful season, producing a layered, textured Cabernet Sauvignon.
After nearly 14 years of aging in bottle, the 2002 Jordan Cabernet Sauvignon still tastes quite young. Deep, intriguing bouquet with pretty aromas of red cherries, dried herbs and a hint of white pepper. The palate is silky and round, exuding layers of black cherry and black berry flavors seamlessly integrated with smooth tannins. Attractive flavors of dried cherries and jasmine tea linger on the memorable finish. No decanting necessary. Drink now or cellar the 750mL through 2022 and magnum bottles through 2030.Download Tasting Notes
Jordan Alexander Valley 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.
2002 Jordan Cabernet Sauvignon
September 6-October 5, 2002
Jordan Estate and family growers
Two weeks in stainless steel tanks for extended skin contact and primary fermentation, followed by three weeks in large, upright oak tanks for malolactic fermentation
Aged in 65% French and 35% American oak barrels (34% new oak: 67% French and 33% American) for 12 months, then in large, upright oak tanks for an additional three months. After a total of 18 months in oak the wine was bottled and aged for another 17 months prior to release.
75% Cabernet Sauvignon, 23% Merlot, 1% Petit Verdot, 1% Cabernet Franc
Alcohol: 13.5%; T.A.: 0.66 g/100mL; pH: 3.52; R.S.: 0.452%
June 25–August 3, 2004
February 1, 2006
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