Jordan Cabernet Sauvignon 2002
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The 2002 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 2002 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.
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Jordan Vineyard & Winery focuses on just three things: Chardonnay, Cabernet Sauvignon and hospitality. John Jordan’s guiding philosophy is that every vintage, every meal, and every tasting should be better than the last. There is a relentless drive to constantly perfect the craft.
Jordan wines are made in a more European style that allows them to pair well with a broad range of foods. Winemaking decisions emphasize the wine’s fruit and acidity rather than alcohol and tannin, and achieving elegance and balance in the bottle drives all that Jordan does in the vineyards and cellar. More than three-quarters of the 1,200 acres that surround the Jordan Winery Chateau remain wild, open spaces that myriad animals and plants call home. Preserving natural habitat and conserving resources are two tenets in sustainability efforts. The winery runs almost entirely on solar energy, and the vineyards and winery are certified sustainable.
As one of California’s iconic producers of classic Cabernet Sauvignon, John Jordan believes that the success should be used for a greater good beyond the glass. Since 2012, a large portion of the profits from Jordan Winery fund The John Jordan Foundation, which works to fight the negative effects of poverty in communities through education and health services.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.