Winemaker Notes
The 2001 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 2001 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.
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.