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Concentrated, lovely aromas of blackberry, blueberry and cassis. The mouthfeel is luscious and full with continued fl...Read more...
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Lots of strong aromas: cherries and blueberries. The mouthfeel is very rich, with hints of vanilla. Awesome wine. Read more
I don't know what I would rate this wine. It was a gift, one that I am currently unable to replace if I open the bottle, so for the time being I ha... Read more
Smooth lacks complexity heavy cassis Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Jordan Cabernet Sauvignon
Lots of strong aromas: cherries and blueberries. The mouthfeel is very rich, with hints of vanilla. Awesome wine.
I don't know what I would rate this wine. It was a gift, one that I am currently unable to replace if I open the bottle, so for the time being I have simply added it to my cellar. Cnn Traveller wrote an article about the creator of this wine in an article labled A Vine Romance http://www.cnntraveller.com/2009/03/30/a-vine-romance/2/ which is very interesting. You can read a little more about it on the official site. http://www.zumot-wines.com/ourWines.php
Smooth lacks complexity heavy cassis
Fantastic cab. Black cherry and berries on the nose leading into notes of cassis, vanilla and oak with a smooth finish. I have had every vintage since 1996 and find Jordan always delivers quality. The influence of Andre Tchelistcheff is evident to this day in Rob Davis' winemakling style.
nice wine, make sure you let this breathe at least 1/2 hour to give a chance to build
Disappointing at best for the price. Am comparing with a Markam 2007 and the Markam, though less expensive by far outclasses the Jordan
External Reviews for Jordan Cabernet Sauvignon
Deep red. Red- and blackcurrant, cherry and menthol on the nose, with subtle vanilla, cola and tobacco notes adding complexity. Tightly wound red berry and bitter cherry flavors are framed by dusty tannins, picking up anise and herb notes on the back end. Understated and brisk, with good finishing clarity and mineral cut.
Light in body, with a tobaccoey, dried herb quality to the cherry fruit. Finishes fast, but quite an elegant wine, and should age for a while.
An herbal style, with ripe, smooth currant, herb, green olive and sage notes. Finishes with complexity and a firm backbone of tannins. Needs time. Best from 2004 through 2011.
Bright ruby purple cast. Medium-bodied. full acidity. Moderately extracted. Mildly oaked. Mildly tannic. Red fruits, minerals, brown spices. Pleasantly aromatic, with a core of ripe fruit flavors. Lighter in style, with a sense of crispness through the finish. Well balanced.
Tight, firmly tannic and well focused, with complex cherry, currant, menthol and cedar flavors. Turns dry and tannin on the finish, but it's not out of line for its age. Needs cellaring; best from 2000 through 2008.
Elegant, with medium body, ripe cherry, currant, herb and spice flavors, and finishing with polished tannins. Drink now through 2005.
Winemaker's notes:Concentrated, lovely black fruits aromas of blackberry, blueberry and cassis. The mouthfeel is luscious and full with continued flavors of blackberry, cassis, black cherry with a su
Our 2006 Cabernet Sauvignon reflects not only the qualities of an exceptional vintage, but also an elevated essence of Cabernet fruit due to strategic vineyard sourcing and extended bottle aging. After almost 35 years as winemaker here, I’m thrilled to present a wine that is a statement of not just where we’ve come from but also where we are going. – Rob Davis, winemaker
Concentrated, lovely aromas of blackberry, blueberry and cassis. The mouthfeel is luscious and full with continued flavors of blackberry, cassis, black cherry with a suggestion of vanilla, coconut and cedar. The soft, round tannins and understated acidity of this wine complement the bright fruit characters to create a balanced Cabernet Sauvignon approachable now or worthy of cellaring for at least 10–15 years.
69,374 cases of 750mL bottles, 1250 cases of 1.5L bottles, 150 3L bottles, 30 6L bottles produced.
Notes: 12 months in 67% French oak and 33% American oak barrels (33% new oak: 68% French oak, 32% American oak)
|Sugar: 0.3 grams per liter||Total Acidity: 6.4 grams per liter|
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