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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 2003 growing season produced an ever-evolving, classic California Cabernet Sauvignon that has come into its own with age. Exotic notes of tea and cigar box open to a silky palate with layers of red fruits, acidity and soft tannins. Though the oak has transitioned into a supporting role for the strawberry and raspberry flavors, the 2003 Jordan Cabernet Sauvignon still tastes quite young. Expected to be an early maturing vintage, 2003 continues to defy aging with its elegance and seamless balance. Enjoy now through 2024 in 750mL and 2027 for magnum bottles.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.
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
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