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The 2010 growing season was the definition of “cool climate” in an appellation known for its warmth, creating near-perfect conditions for thick-skinned Bordeaux grapes like Cabernet Sauvignon and Merlot. A quintessential Jordan, 2010 Jordan Alexander Valley Cabernet Sauvignon is defined by approachability and elegance.
| item | price |
|---|---|
| 750ML | $69.00 |
| 1.5L | $199.00 |
| 3L | $700.00 |
“The 2010 growing season in Alexander Valley, like many, had its interesting variety of cool and warm weather. Our 2010 Cabernet Sauvignon is defined by the success of top fruit sources we have been particularly focused on since 2005. This is truly a benchmark year that showcases our desire to get better each vintage.” – Winemaker Rob Davis
Aromas of blackberry, cassis and cedar mingle with hints dark chocolate and tobacco to seduce and intrigue. The palate is inviting and silky, with a vivid core of blackberry flavor, balanced by a backbone of acidity and a smooth tannin structure. This Bordeaux-style wine has a very long, juicy, cherry-laced finish that speaks to its youthfulness. Enjoyable now or the 750mL cellarworthy through 2026, 1.5L bottles through 2035 and 3L bottles through 2040. No decanting necessary for 750mL bottles.
Download Tasting NotesThe lush fruit texture, bright acidity and low alcohol of this Cabernet Sauvignon make it the go-to for many top sommeliers when seeking one Cabernet for multiple food pairings. The 2010 Jordan Cabernet Sauvignon carries such an elegance and textural evolution from the palate through the finish that myriad pairing options present themselves—from grilled Cornish hens, duck confit and veal tenderloin to Sonoma County lamb, roasted venison and dry-aged beef. Some of the best Cabernet food pairing recipes can be found in our Recipes library.
October 2–27, 2010
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 fermentation; malolactic fermentation completed in upright oak casks for 24 days.
Post malolactic fermentation, individual lots were blind tasted and ranked, then assembled into our “barrel blend.” After one year in barrels, the “barrel blend” was reassessed and only top lots were combined for the final master blend.
Seven French and two American barrel coopers selected based on blind tastings and 2010 vintage flavor profile; primarily medium toast.
12 months in 74% French and 26% American oak barrels; 39% new oak (67% French, 33% American). Bottle aged an additional 21 months prior to release.
76% Cabernet Sauvignon, 16% Merlot, 7% Petit Verdot, 1% Malbec
Alexander Valley
85% Alexander Valley, 12% Mendocino County, 3% Dry Creek Valley
Alcohol: 13.5%; T.A.: 0.64 g/100mL; pH: 3.50; R.S.: 0.03%
June 5–July 13, 2012 (Filtered before bottling)
May 1, 2014
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