Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County 1995
The grapes were fermented fifteen days in stainless steel to complete yeast fermentation, four 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 pres fractions. The wine was aged in 67% French and 33% American oak barrels to the end of spring 1996.
Food Pairings for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County
This is our best vintage to date! The aroma is packed with blackberry, cherry, cedar, and a hint of anise. The cassis aroma is most evident in this vintage. Although the French and American oak linger on the edge of the fruit, it is the blend of fully mature Merlot Cabernet that is dominating. The artful balance of fruit and oak insure that the tannins are not excessively astringent on the palate. The finish is rich in complex flavors suggesting immediate drinkability. But a wine in balance with this much fruit is a wine that will age well into the next decade. Enjoy because vintages like 1995 are rare!
56,348 cases of 750mL bottles produced.
Notes: 12 months in 67% French oak and 33% American oak barrels (new oak barrels: 39% by oak intensity and 24% by volume) and 6 months in American oak tanks
|Alcohol: 13.2%||pH: 3.55|
|Sugar: 0.2 grams per liter||Total Acidity: 5.9 grams per liter|
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