2013 Alexander Valley
Cabernet Sauvignon Winemaker’s Comments 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. Decant for 45 to 60 minutes to elevate aromas and flavors.
The Vintage
Though it 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. This vintage exemplifies our move to a higher percentage of French oak to complement the natural grape tannin found in the collection of grower vineyards that have been the soul of Jordan Cabernet Sauvignon since 2006. Compared to the softer Saint-Julien style of the 2012 Jordan, 2013 is more Pauillac.
The Winemaking
More than 60 vineyard blocks were harvested at optimal maturity and only the top lots were selected for blending in our historic, upright oak casks. The wine was then aged for 12 months in 83% French and 17% American oak, of which 43% was primarily new French barrels, allowing the flavors to marry and tannins to fully integrate. This blend of 75.5% Cabernet Sauvignon, 15.5% Merlot, 7% Petit Verdot, 1.5% Malbec and 0.5% Cabernet Franc matured in bottle for two years before release.
Food Pairing Suggestions
The 2013 Jordan’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 richer meals, such as veal tenderloin with a wine sauce, mushroom risotto or duck confit.
$55
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