"The 2002 Cabernet Sauvignon production began with a slow fermentation in steel tanks. A gentle extended maceration aided in extraction of concentrated flavors while softening and stabilizing the tannins. The wine then completed malolactic fermentation in large oak tanks to help soften and stabilize the natural acidity of the wine. Following the four weeks in large oak tanks, the wine was then transferred into small French and American barrels to age for twelve months. The wine was blended and then held in large oak tanks before bottling. Once the wine was in bottle it was held for an additional eighteen months before release to assure quality and allow for the further integration and maturation of flavors." ~Winery Notes
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Founders Tom and Sally Jordan were maverick pioneers with a unique vision. They wanted to be the first to create a Bordeaux-style California Cabernet Sauvignon that was approachable while young yet aged gracefully. Located in Sonoma's Alexander Valley, the home for their wine would be an extraordinary chateau combining winemaking facilities, guest suites, and kitchen and dining areas under one roof. The couple set a standard for American wine quality and wine country hospitality--a top standard that is still held at Jordan today.
Under the guidance of second-generation vintner John Jordan and Rob Davis, the winemaker whose hands have crafted every vintage of Jordan since the inaugural 1976, Jordan Vineyard & Winery continues to innovate and elevate through award-winning wines and hospitality. From advancements in fruit sourcing, oak aging, precision farming and conserving natural resources to diversifying agriculture and creating new visitor experiences at our Healdsburg winery, Jordan maintains a relentless quest to improve with every vintage.