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This vintage is a dream come true for Winemaker Rob Davis, combining both an excellent Alexander Valley growing season and our new direction with fruit sourcing.
“The 2009 Jordan Alexander Valley Cabernet reminds me of a great symphony—it hits all the right notes. Clearly the direction of our fruit sourcing is paying off in top dividends. We have dreamed about making a wine like this for so long; we are ecstatic!” — Winemaker Rob Davis
Enticing aromas of blackberry, cassis, oak spices and cedar carry through a textured, silky palate with smooth tannins from French oak aging. Still showing some youthful acidity and dark fruit after years of age. Enjoy 750mL bottles through 2028, 1.5L bottles through 2034, 3L bottles through 2042 and 6L bottles through 2039+.Download Tasting Notes
The incredible balance of acidity, varietal fruit character, silky tannin structure and restrained alcohol makes the 2009 Jordan Alexander Valley Cabernet Sauvignon unparalleled in its food pairing versatility on the dinner table. The wine carries the depth and body to hold up to a marbled rib-eye and the finesse and elegance to gracefully accompany the leaner filet mignon. Grilled, braised or roasted, lamb, venison, pork, chicken and duck also make for perfect wine & food pairing material—the possibilities are only limited by the imagination.
2009 Jordan Cabernet Sauvignon
September 17–October 22, 2009
Roughly 60 vineyard blocks from both the Jordan Estate and more than a dozen family growers.
Lots kept separate by vineyard; 21 days extended maceration; every lot reevaluated after primary fermentations; 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, additional lots were declassified and sold to further elevate quality of the final master blend.
Nine French and five American barrel coopers selected based on blind tastings and 2009 vintage flavor profile; primarily medium toast.
12 months in 77% French and 23% American oak barrels; 34% new oak (64% French, 36% American). Bottle aged an additional 21 months prior to release.
75% Cabernet Sauvignon, 19% Merlot, 5% Petit Verdot, 1% Malbec
85% Alexander Valley, 10% Mendocino County, 3% Dry Creek Valley, 2% Sonoma Mountain
Alcohol: 13.5%; T.A.: 0.62 g/100mL; pH: 3.57; R.S.: 0.02%
June 2-July 14, 2011 (Filtered before bottling)
May 1, 2013
Jordan Winery has a generator to ensure no disruptions to tours, tastings or winemaking if a public service power shutdown occurs.
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