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With its endless layers and silky texture, 2003 Jordan Alexander Valley Cabernet Sauvignon is a delicious wine showing beautifully after a decade of age.
The 2003 growing season started late and was marked by wet weather. A hot summer and higher-than-average temperatures in mid-September jump started harvest, which ended in October just four weeks after it began. This wonderful vintage produced multi-layered, richly textured wines.
The exemplary 2003 growing season in Alexander Valley produced a complex, ever-evolving wine that has come into its own with age. Over time, the oak has transitioned into a supporting role for the delicate black cherry flavors and exotic notes of earl grey tea and cigar box that float from the glass. Accompanied by an elegant balance of spices, acidity and silky tannins, this wine is a welcome addition at the dinner table to be enjoyed now through 2018 in 750mL bottles and 2023 in 1.5L magnums.
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.
2003 Jordan Cabernet Sauvignon
September 16-October 15, 2003
Jordan Estate and family growers
After four days of extended skin contact and 11 days of primary fermentation in stainless steel tanks, the wine underwent malolactic fermentation for four weeks in large, upright oak tanks
Aged in 68% French and 32% American oak barrels (38% new oak: 59% French and 41% American) for 12 months, and in large, upright oak tanks for an additional three months. After a total of 18 months in oak, the wine was bottled and held for another 17 months prior to release.
81% Cabernet Sauvignon, 15% Merlot, 2% Petit Verdot, 2% Cabernet Franc
Alcohol: 13.5%; T.A.: 0.67 g/100mL; pH: 3.54; R.S.: 0.54 g/L
July 6–August 8, 2005
January 1, 2007