Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County 1982

Winemaker's Notes:

The 1982 vintage was one of the longest and coolest growing seasons experienced at Jordan. THe result was perfectly balanced fruit: harvested at 22.6 Brix, 0.64g/100mL total acid and pH 3.31. The finished wine reflects this balance with a final analysis of 12.9% alcohol, 0.58 total acid and 3.30 pH. To maximize fruit potential, fermentation time was extended beyond the usual seven to ten days, to eighteen days. The Cabernet was blended with 15.5% Merlot to maintain the rich, fragrant nose that is classic Jordan. During barrel aging a higher fraction of French oak cooperage was used (60%), together with 40% American oak. This was done to add complexity to the supple fruit tannins so that excess astringency would not be present in the finished wine. Bottled in the summer of 1984, the wine was held at Jordan for two years of bottle aging before release into the market, encouraging the essence of bottle bouquet that has become a Jordan trademark.

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Jordan Vineyard & Winery:
Tucked into the hills of Sonoma County’s Alexander Valley, Jordan Vineyard & Winery has been dedicated to world-class Cabernet Sauvignon, Chardonnay and hospitality since its founding in 1972 by Tom and Sally Jordan. Under the guidance of Tom’s son, John, Jordan continues its pursuit of excellence in every aspect of the business, striving to place in balance the complexities ... Read more
Tucked into the hills of Sonoma County’s Alexander Valley, Jordan Vineyard & Winery has been dedicated to world-class Cabernet Sauvignon, Chardonnay and hospitality since its founding in 1972 by Tom and Sally Jordan. Under the guidance of Tom’s son, John, Jordan continues its pursuit of excellence in every aspect of the business, striving to place in balance the complexities of terroir, the artistry of the cellar and the joys of the table. The estate boasts nearly 1,200 acres of rolling hills, vineyards (Cabernet Sauvignon, Petit Verdot and Merlot), oak trees, lakes, streams, olive trees, and organic gardens, as well as winery, hospitality and operations facilities. Since the inaugural 1976 vintage, Jordan wines have been renowned for their consistency. We believe strongly in the timeless qualities of balance, elegance and food affinity, which are found in our Alexander Valley Cabernet Sauvignon and Russian River Valley Chardonnay. Architecture, landscaping, gardens, hospitality, and cuisine contribute to a special sense of place. The wines and the place give all of us at Jordan the rewarding feeling that our work is bringing pleasure to the many people who drink our wine and visit the estate. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

External Reviews for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

External Review
Source: Shop Wine Direct
01/17/2009

Wine Tasting Notes(Information provided at release)The 1982 vintage was one of the longest and coolest growing seasons experienced at Jordan. The result was perfectly balanced fruit: harvested at 22.6 Brix, 0.64 g/100 mL total acid and pH 3.31. The finished wine reflects this balance with a final analysis of 12.9% alcohol, 0.58 total acid and 3.30 pH. To maximize fruit potential, fermentation time was extended beyond the usual seven to ten days, to eighteen days. The Cabernet was blended with 15.5% Merlot to maintain the rich, fragrant nose that is classic Jordan. During barrel aging a higher fraction of French oak cooperage was used (60%), together with 40% American oak. This was done to add complexity to the supple fruit tannins so that excess astringency would not be present in the finished wine. Bottled in the summer of 1984, the wine was held at Jordan for two years of bottle aging before release into the market, encouraging the essence of bottle bouquet that has become a Jordan trademark.


External Review
Source: JJ Buckley Fine Wines
10/08/2010

A Cabernet Sauvignon wine from California in USA. 1982 Jordan Cabernet Sauvignon Estate 750ml



The 1982 vintage was one of the longest and coolest growing seasons experienced at Jordan. THe result was perfectly balanced fruit: harvested at 22.6 Brix, 0.64g/100mL total acid and pH 3.31. The finished wine reflects this balance with a final analysis of 12.9% alcohol, 0.58 total acid and 3.30 pH. To maximize fruit potential, fermentation time was extended beyond the usual seven to ten days, to eighteen days. The Cabernet was blended with 15.5% Merlot to maintain the rich, fragrant nose that is classic Jordan. During barrel aging a higher fraction of French oak cooperage was used (60%), together with 40% American oak. This was done to add complexity to the supple fruit tannins so that excess astringency would not be present in the finished wine. Bottled in the summer of 1984, the wine was held at Jordan for two years of bottle aging before release into the market, encouraging the essence of bottle bouquet that has become a Jordan trademark.

Closure: Cork

Notes: 11 months in 40% American oak / 60% French oak

Wine Specs:

Alcohol: 12.9% pH: 3.30
Total Acidity: 5.8 grams per liter

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