Grapes were
harvested from prime vineyards in Sonoma and Mendocino Counties from
September 9 through October 21, 2000. 2000 marks the second harvest
of our hillside vineyards. Though these grapes account for only 15
percent of total tons harvested, the intensity of aroma and overall
depth of character provides optimism for future vintages.
WINEMAKING
The grapes were
fermented twelve days in stainless steel to complete yeast
fermentation, followed by four weeks in large oak cooperage while
completing malolactic fermentation. The wine was aged in 65% French
and 35% American small oak barrels for twelve months and in large
oak cooperage for an additional six months. The wine was then
bottled and aged for an additional eighteen months at the winery.
FINISHED WINE
The continued
addition of fruit from our hillside vineyards is in part responsible
for the well integrated increase in the aromatics, depth of color
and flavor and mid-palate feel in the 2000 Jordan Cabernet
Sauvignon. The bouquet offers subtle notes of cassis, black cherry
currants and chocolate. It is a richly textured wine with lush, ripe
flavors of blackberry, bing cherry, cassis and raspberry. Slight
earthy notes of tobacco and cedar and a subtle framework of oak
complete this delicious wine.
GRAPE
SOURCE
78.2% Sonoma County
21.8% Mendocino County
BLEND
80% Cabernet
Sauvignon
20% Merlot
TITRATABLE ACIDITY
0.60 g/100 mL
PH
3.52
ALCOHOL
LEVEL
13.5%
BOTTLING DATES
June 11 through July
25, 2002
Click label to go to the Jordan Winery website.
From our first vintage in 1976, Tom Jordan has sought to create a
soft, approachable Cabernet Sauvignon in which the winemaking is
simply a logical completion of nature's work. With this
in mind, Jordan Vineyard & Winery has successfully maintained a
tradition of producing elegant,
refined Bordeaux-style Cabernet Sauvignon in Northern California's
Alexander Valley.
The 2001 vintage of Cabernet
Sauvignon was fermented slowly and received a gentle extended
maceration in order to extract, soften and stabilize the lush,
elegant tannins and concentrated flavors from the fruit before
pressing. Full malolactic fermentation followed in large oak casks
to soften the natural acidity and enrich the texture of the wine.
The young wine was then aged for twelve months in both French and
American small oak barrels and six months in neutral large oak
barrels before blending to achieve an optimal balance of flavors and
complexity. After bottling, the finished wine received nineteen
months of additional aging in our temperature controlled cellars
before release.
The continued addition of the fruit from our hillside vineyards
is in part responsible for the well integrated increase in
aromatics, depth of color and flavor and mid-palate feel in the 2001
Jordan Cabernet Sauvignon. The bouquet offers subtle notes of
cassis, black cherry, currants and chocolate. It is a richly
textured wine with lush, ripe flavors of blackberry, Bing cherry,
cassis and raspberry. Slight earthy notes of tobacco and cedar and a
subtle framework of oak complete this delicious wine.
