Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County 1993
The grapes were fermented sixteen days in stainless steel to complete yeast fermentation, two days in stainless steel for extended maceration, followed by two weeks in large oak cooperage while completing malolactic fermentation. The free run was blended with press fractions. The wine was aged in 69% French and 31% American oak barrels for twelve months.
Food Pairings for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County
The 1993 Cabernet Sauvignon is a deep, dark, dense wine. Try decanting to open up aromas and flavors of black cherry and plum. Toasty oak flavors linger in the finish.
43,323 cases of 750mL bottles produced.
Notes: 12 months in 69% French oak and 31% American oak barrels
|Alcohol: 13.8%||pH: 3.49|
|Sugar: 0.2 grams per liter||Total Acidity: 6.3 grams per liter|
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