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A wine that captures the heart of Jordan’s style—balance, elegance and full expression of fruit—Jordan 2008 Alexander Valley Cabernet Sauvignon has a smooth, silky structure that showcases the delicacy of the vintage.
| item | price |
|---|---|
| 750ML | $79.00 |
| 1.5L | $229.00 |
| 3L | $700.00 |
| 6L | $1,600.00 |
“To make a wine of greatness, the vintner must accept losses in both grapes and wine due to strict quality standards similar to the very best crus in Bordeaux. Two significant frosts in spring of 2008 affected grapevine growth, lowering grape cluster yields as much as 20% per vine. More sacrifices made in the vineyard and the cellar allowed us to overcome a difficult growing season like 2008, to achieve, in the end, a classic vintage marked by elegance, restraint and Jordan’s hallmark consistency—a wine that will wow wine lovers for a decade-plus.” — Winemaker Rob Davis
Elegant aromas of black cherries, cassis and vanilla open to a soft, silky mouthfeel with flavors of rich red plum and baked blackberry. Subtle hints of nutmeg and allspice draw from well-integrated oak aging, balanced by silky fruit tannins. Enjoy now or cellar the 750mL through 2025, 1.5L bottles by 2030, 3L bottles by 2038 and 6L bottles by 2048.
Download Tasting NotesRoasted chicken, grilled lamb with herbs, lightly seasoned steaks and even mushroom risotto will pair with the elegant fruit flavors and soft tannins of the 2008 vintage. This Jordan Alexander Valley Cabernet Sauvignon is a very versatile food pairing wine on the dinner table due to its balanced acidity, bright fruit and low alcohol.
September 12–October 4, 2008
Roughly 60 vineyard blocks from Jordan Estate and a dozen family growers.
Lots kept separate by vineyard; 20 days extended maceration; every lot reevaluated after primary fermentation; malolactic fermentation completed in upright oak casks before assemblage to create our “barrel blend.”
Post malolactic fermentation, individual lots were blind tasted, ranked and underperformers sold to the bulk market. After one year in barrels, an additional 10% of the Cabernet Sauvignon lots were declassified and sold to further elevate quality of the final master blend.
Six French and three American barrel coopers selected based on blind tastings and 2008 vintage flavor profile; primarily medium toast.
76% French and 24% American oak barrels for 12 months; 31% new oak consisted of 60% French, 40% American.
77% Cabernet Sauvignon, 18% Merlot, 5% Petit Verdot
Alexander Valley
90% Alexander Valley, 7% Mendocino County, 3% Dry Creek Valley
Alcohol: 13.5%; ;T.A.: 0.62 g/100mL; pH: 3.52; R.S.: 0.05%
June 7–July 14, 2010 (Filtered before bottling)
May 1, 2012
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