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The 2007 growing season in Alexander Valley made this vintage a winemaker’s dream. A smaller crop yielded more concentrated flavors in the grapes, and moderate temperatures allowed the fruit to mature slowly and beautifully, resulting in one of our top vintages of the decade.
“2007 provided exceptional growing conditions that made the flavors in our fruit flourish, which were more intense due to the smaller crop size. The beautiful, temperate conditions allowed us to pick pristine grapes over a six-week period, ensuring optimal maturity with dark fruit flavors, mature, round tannins and bright acids.” — Winemaker Rob Davis
Touted as one of the best vintages on record in Sonoma County, 2007 Jordan Alexander Valley Cabernet Sauvignon exudes beautiful, dense, blackberry aromas that echo through the mid-palate. An ideal mouthfeel of silky-woven tannins and expertly balanced acid is accented by notes of vanilla bean and cedar box. Showcase this wine with a grilled New York steak for a classic Cabernet Sauvignon pairing. Drink the 750mL format now or cellar through 2021. Plan to enjoy 1.5L bottles by 2030, 3 liters by 2039 and 6 liters by 2051.
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.
2007 Jordan Cabernet Sauvignon
September 1–October 15, 2007
Jordan Estate and family growers
Vineyard blocks were fermented separately, spending 2-3 weeks with extended maceration. After primary fermentation, only the top blocks were selected for blending into our historic oak casks, where malolactic fermentation occurred with our native bacteria (isolated from a first-growth chateau in the 1970s).
A combination of the top French and American oak coopers were selected based on vintage taste profile
Aged 12 months in 70% French oak and 30% American oak barrels (39% new), allowing the flavors to marry and full tannin integration to take place. The lots were then re- assembled to create the final master blend before aging two years in bottle.
75% Cabernet Sauvignon, 20% Merlot, 4% Petit Verdot, less than 1% Malbec
86% Alexander Valley, 11% Mendocino County, 3% Dry Creek Valley
Alcohol: 13.5%; T.A.: 0.66 g/100mL; pH: 3.52; R.S.: 0.10%.
July 6–August, 2009
(Egg-white fined and filtered before bottling)
May 1, 2011