Rigor and Reward: Jordan Cabernet Sauvignon 2013

Posted on: May 1st, 2019 by

I was fortunate to receive a sample bottle of Jordan Cabernet Sauvignon from the winery’s director of marketing and communications, Lisa Mattson. You should also know she’s the author of a wine-soaked dating memoir, The Exes in My Glass: How I Refined My Taste in Men & Alcohol. Perhaps I should take a stroll down the memory lane of my dating experiences leading me to the 47 year-old bachelor I am today? I’d call it The Exes in My Flute because it would be very narrow.

Jordan Winery

This is a very nice place to visit.

I digress. This is what I want you to know.

2013 Jordan Cabernet Sauvignon (Alexander Valley) $65

The Jordan Cabernet Sauvignon is drinking great rn.Winemaker Rob Davis called this wine “the richest, most complex Jordan I’ve tasted upon release.” That’s saying something considering Rob’s been the winemaker at Jordan since its first vintage in 1976.

What I like about Jordan Cabernet, which I’ve had a few vintages of going back to 2003 (bragging/boasting), is its old-school feel and flavor. (SIDEBAR: I think my mom has a bottle of 2003. Mom, can I open it next time I visit?) It has a lot of things going on. (Unlike my dating life.) Like intriguing flavors and textures. To dumb down what Rob said, it’s a wine that’s ready to rock right now. It also drank great on day two, which is a fair way to see if a wine has what it takes to go the distance. Just cork it after day one and keep it in the fridge. The cold slows down oxidation aka the death of your wine.

The reason I put “rigor and its rewards” in the title of this post was due to some digging into the details of how this wine was made. Here’s an excerpt from the winery’s website:

Fermentation

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.”

Selection

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.

This is a lot of work. I’m tired just reading this. And perhaps a bit thirsty for another glass of Jordan Cabernet Sauvignon.

Jordan also makes a Chardonnay I enjoy a great deal. Give me oak or give me death!

Two photos courtesy Jordan Vineyard and Winery. I wrote this post back in October of 2018 and for some reason just publishing now.

0
Tags: ,

Tell Us What you Think