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A Retrospective of Jordan CabernetsBy Darryl Beeson"From the beginning, Jordan Cabernet Sauvignons have been made in such a way that they are round, fragrant and approachable upon release, but have the capacity to age beautifully," explains winemaker Rob Davis. "The blend generally comprises primarily of 80% Cabernet Sauvignon, but we usually add 15% Merlot and around 5% Cabernet Franc. This, with the use of both French and American small oak cooperage followed by bottle aging in Jordan's cellars, adds to the wine's consistently elegant style." A red wine in California is labeled as Cabernet Sauvignon if it contains a minimum of 75% Cabernet. Find out all the other details at www.jordanwinery.com. The earlier Jordan selections from the decade of the 90's will be harder to find at retail than on some more important restaurant wine lists. They are still worth the higher restaurant pricing based upon their quality. Jordan Cabernet Sauvignon, Sonoma 2000 Luxurious aromas of cassis, leather, black olive and a bit of leather, followed by flavors of rich fruit and vibrant complexity. There is a distinctive brightness to the fruit. Jordan Cabernet Sauvignon, Sonoma 1999 Beautiful earthy aromas with complex, refined leather elements, are followed by flavors of red cherry, dark baker's chocolate, more complex fruit, freshly-tilled earth and much more in the long length. Jordan Cabernet Sauvignon, Sonoma 1998 The nose is delicate and alluring. A sip offers elements of dark fruit, black olive, hints of refined leather and restraint through the good length. Jordan Cabernet Sauvignon, Sonoma 1997 The nose possesses Bordeaux-like qualities. There are aromas of gooseberry, currant, pencil shavings and discrete, refined leather. The sip enters softly with an array of complex fruit, gentle mineral, and long, subtle length. "A lot of quality wine is about losses," explains winemaker Rob Davis. "We start out losing 10-20% of the fruit due to nature. Later we elect to cutting back the fruit during its development, dropping perhaps another 25%, in order to insure that the final harvest is more complex." 1997 was both a huge and a high quality vintage. Jordan Cabernet Sauvignon, Alexander Valley 1995 The nose is complex with subtle leather, dark fruit with hints of ripe tomato and earth. The flavors are showing nice maturity. There is cranberry and red cherry in the long, elegant length. "Winemakers don't get paid for vintages like 1995," reveals Davis. "Everything came in from the vineyard perfectly. 1995 was one of my favorite vintages from the decade." Jordan Cabernet Sauvignon, Alexander Valley 1994 The nose is Bordeaux-like complex with currant and pencil shavings. The flavors include vibrant red fruit, bits of leather and complex earth. This ten year-old is still going strong. Jordan Cabernet Sauvignon, Alexander Valley 1992 The nose is driven by mineral and freshly-tilled earth, backed by elements of dark fruit. The mouth is an array of dark fruit, leather, black olive, resounding mineral and more in the long length. Jordan Cabernet Sauvignon, Alexander Valley 1991 The nose is ponderous with leather, pencil shavings and dark fruit. The sip reveals mature fruit still in good form. This was a challenging vintage, but the Jordan Cabernet Sauvignon is still showing well. Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications. |
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