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Jordan

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2000 Cabernet Sauvignon 750 mL

 
HARVEST
  Grapes were harvested from prime vineyards in Sonoma and Mendocino Counties from September 9 through October 21, 2000. 2000 marks the second harvest of our hillside vineyards. Though these grapes account for only 15 percent of total tons harvested, the intensity of aroma and overall depth of character provides optimism for future vintages.
WINEMAKING
  The grapes were fermented twelve days in stainless steel to complete yeast fermentation, followed by four weeks in large oak cooperage while completing malolactic fermentation. The wine was aged in 65% French and 35% American small oak barrels for twelve months and in large oak cooperage for an additional six months. The wine was then bottled and aged for an additional eighteen months at the winery.
FINISHED WINE
  The continued addition of fruit from our hillside vineyards is in part responsible for the well integrated increase in the aromatics, depth of color and flavor and mid-palate feel in the 2000 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.
GRAPE SOURCE
  78.2% Sonoma County
21.8% Mendocino County
BLEND
  80% Cabernet Sauvignon
20% Merlot
TITRATABLE ACIDITY
  0.60 g/100 mL
PH
  3.52
ALCOHOL LEVEL
  13.5%
BOTTLING DATES
  June 11 through July 25, 2002
 

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2001 Cabernet Sauvignon

 
From our first vintage in 1976, Tom Jordan has sought to create a soft, approachable Cabernet Sauvignon in which the winemaking is simply a logical completion of nature's work. With this in mind, Jordan Vineyard & Winery has successfully maintained a tradition of producing elegant, refined Bordeaux-style Cabernet Sauvignon in Northern California's Alexander Valley.

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.