Winemaker Notes
Professional Ratings
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Wine & Spirits
The Jordan family never followed the herd toward hyperripe cabernet-this 2010 clocks in a cool 13.5 percent alcohol. It feels like a juicy, old-schooler cabernet, its sleek red currant character edged with floral tonesand a savory edge of red pepper skin. The acidity is bright and the tannins gravelly. It should age well, but is already enjoyable. Try it with pot roast.
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Wilfred Wong of Wine.com
A masterful effort that shows superb elegance and length; excellent juxtaposition of red currants and dried leaves; very representative of the Alexander Valley; found some boysenberries in the flavors; exuberant aftertaste.
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.