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The 2013 vintage exemplifies our move to a higher percentage of French oak aging to complement the natural grape tannin found in the collection of grower vineyards that have been the soul of Jordan Cabernet Sauvignon since 2006. Jordan is often considered more Saint-Julien in style, but the 2013 Jordan Cabernet Sauvignon is reminiscent of Bordeaux’s Pauillac. This will be a long-lived vintage, perfectly suited for big bottles.
"What began as one of the warmest, driest and earliest growing seasons on record, 2013 had moderate weather throughout summer, allowing the grapes to develop
very intense, concentrated flavors with lots of structure. 2013 is the richest, most complex Jordan I’ve tasted upon release.”
—Winemaker Rob Davis
Intense aromas of cassis, black currants, blackberries and ripe cherries with a lovely floral note. The palate is rich and seductive, with concentrated flavors of blackberries and cassis interwoven seamlessly with fine tannins from new French oak barrels. Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish. A highly collectible vintage to be enjoyed now or cellared through 2032 in 750mL and 2033-2038 in magnum. Decant for 45 to 60 minutes to elevate aromas and flavors.Download Tasting Notes
The 2013 Jordan Cabernet Sauvignon’s dark fruits, rich palate and fine tannin structure make it a versatile companion at the dinner table. Though a natural pairing for a flavorful steak, such as ribeye or filet mignon, this wine’s balance of fruit, tannin and acidity beautifully complement grilled or roasted dishes, such as herb-crusted lamb, pork belly or rosemary chicken. Its dark fruit flavors will also stand up to aged cheddar cheese and richer meals, such as veal tenderloin with a wine sauce, mushroom risotto or duck confit.
2013 Jordan Cabernet Sauvignon
September 12–October 9, 2013
More than 60 vineyard blocks from Jordan Estate and 15 family growers.
Lots kept separate by vineyard; 15 days extended maceration; every lot reevaluated after 11-day primary fermentation; malolactic fermentation completed over 16 days in upright oak casks before assemblage to create our “barrel blend.”
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.
Barrels from five French coopers (one of which also makes American barrels) were selected based on blind tastings and vintage flavor profile; primarily medium toast.
83% French and 17% American oak barrels for 12 months; 43% new oak consisted of 86% French, 14% American.
75.5% Cabernet Sauvignon, 15.5% Merlot, 7% Petit Verdot; 1.5% Malbec; 0.5% Cabernet Franc
91% Alexander Valley, 7% Mendocino County, 2% Dry Creek Valley
Alcohol: 13.88%; T.A.: 0.68 g/100mL; pH: 3.44; R.S.: 0.03%
June 29–July 30, 2015
Egg-white fined and filtered before bottling
April 1, 2017
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