Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County 2005

Winemaker's Notes:

The 2005 Jordan Cabernet Sauvignon spent 22 days in stainless steel tanks for primary fermentation and extended maceration, followed by two weeks in large upright oak tanks for malolactic fermentation. The wine was aged for six months in large upright oak tanks and then aged in 64% French and 36% American oak barrels for 12 months. Prior to release, the wine was bottled and held for another 20 months. 76% Cabernet Sauvignon, 19% Merlot and 5% Petit Verdot; 13.5% alcohol.

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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
Coconut Rice Sweet Potato Cheesecake

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.

View Recipe

Member Reviews for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

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Snooth User: WineborkDotCom
38982702
3.50 5
07/27/2010

This wine has a lot of classic California character - ripe dark currant and cherry fruit, a hefty dose of sweet oak, and some nice mint/floral and cola notes. Balanced and exceedingly smooth in the mouth and finish, so I would not opt to put this one down much longer. Very soft and polite - almost unstructured - which detracts from the grip and overall feel. But a tasty and easy to drink Cabernet that will not overpower your meal.


Snooth User: Tintofilio
49808979
4.00 5
06/15/2010

A very nice Cab, though I do tend to prefer Bordeaux.


Snooth User: excusemebarkeep
8202936
3.50 5
08/15/2008

For the second time, thought it was okay, semi firm, semi astringent tannin, not overly fruited. You won't find the body (huge mouthfiling blah blah blah) of the newer California processes


External Reviews for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

External Review
04/12/2011

According to Steven Tanzer’s International Wine Cellar: Deep red. Red- and blackcurrant, cherry and menthol on the nose, with subtle vanilla, cola and tobacco notes adding complexity. Tightly wound re


External Review
11/12/2009

According to Steven Tanzer’s International Wine Cellar: 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. Winemaker Notes - The 2005 Jordan Cabernet Sauvignon spent 22 days in stainless steel tanks for primary fermentation and extended maceration, followed by two weeks in large upright oak tanks for malolactic fermentation. The wine was aged for six months in large upright oak tanks and then aged in 64% French and 36% American oak barrels for 12 months. Prior to release, the wine was bottled and held for another 20 months. The blend is 76% Cabernet Sauvignon, 19% Merlot and 5% Petit Verdot; 13.5% alcohol. With concentrated aromas of cassis, cherry, cedar, red rose petal and tobacco, this wine’s complexity continues through the flavors, which include red currant, cherry, blackberry and blueberry with a hint of vanilla from oak aging. Round tannins balance and support this medium-bodied wine’s ripe fruit. This wine shows beautifully in its youth and will continue to age gracefully for a decade or more.


External Review
10/15/2009

A Cabernet Sauvignon wine from California in USA. 2005 Jordan Cabernet Sauvignon 750ml


External Review
11/25/2009

ST: 89 Points


External Review
09/22/2010

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... Stephen Tanzer's IWC. A Cabernet Sauvignon wine from California in USA. 2005 Jordan Cabernet Sauvignon 750ml



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Tasting Notes:

With concentrated aromas of cassis, cherry, cedar, red rose petal and tobacco this wine’s complexity continues through the flavors, which include red currant, cherry, blackberry and blueberry with a hint of vanilla from oak aging. Round tannins balance and support this medium-bodied wine’s ripe fruit. This wine shows beautifully in its youth and will continue to age gracefully for a decade or more.

The 2005 Jordan Cabernet Sauvignon spent 22 days in stainless steel tanks for primary fermentation and extended maceration, followed by two weeks in large upright oak tanks for malolactic fermentation. The wine was aged for six months in large upright oak tanks and then aged in 64% French and 36% American oak barrels for 12 months. Prior to release, the wine was bottled and held for another 20 months. 76% Cabernet Sauvignon, 19% Merlot and 5% Petit Verdot; 13.5% alcohol.

66.796 cases of 750mL bottles, 1250 cases of 1.5L bottles, 150 3.0L bottles, and 30 6.0L bottles produced.

Closure: Cork

Notes: 12 months in 64% French oak and 36% American oak barrels; 33% new oak: 67% French oak, 33% American oak

Wine Specs:

Sugar: 0.2 grams per liter Total Acidity: 6.3 grams per liter

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