1982 | Jordan | Cabernet Sauvignon (Magnum)

Red Wine: 1982 | Jordan | Cabernet Sauvignon (Magnum)

Light cranberry and cherry aromas and flavors. Past its prime, 1982 Jordan is now lean, herbal and lightly floral with rose petals, dried herbs, dried cranberries and blackberries, quickly fading after a moment of freshness on the nose.

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Producer: Jordan

Vintage: 1982

Size: 1.5L

ABV: 14%

Varietal: Cabernet Sauvignon

Country/Region: United States, California

Light cranberry and cherry aromas and flavors. Past its prime, 1982 Jordan is now lean, herbal and lightly floral with rose petals, dried herbs, dried cranberries and blackberries, quickly fading after a moment of freshness on the nose.

Producer Information

Jordan Vineyard and Winery is based in Healdsburg in the Alexander Valley. It makes just two wines: a Cabernet Sauvignon from Alexander Valley and a Chardonnay from Russian River. The estate was founded in 1972 by Tom and Sally Jordan. Their love of French food and wine was reflected in their focus on two wines modelled on white Burgundy and red Bordeaux. Jordan is well known for its winery, modelled on a French Chteau, which was completed in 1976. As well as picturesque tasting rooms, the facility is the home of a fine dining restaurant supplied by the estate’s gardens. Today the business is owned and operated by their son, John. Winemaker Rob Davis has made every vintage since 1976. Fruit comes from both estate owned and grower vineyards. There are 120 acres (49 hectares) of estate vines in the Alexander Valley which are certified for sustainability by multiple organizations. The Jordan estate actually covers some 1200 acres, but is mostly preserved as a habitat for wildlife. Those estate vines are mainly Cabernet Sauvignon and Petit Verdot, with smaller amounts of Merlot and Malbec. Additional Cabernet Sauvignon and Merlot is mainly sourced from the Geyserville area of Alexander Valley. The Chardonnay comes from around half a dozen contract growers in the Russian River Valley. All grower fruit comes from certified sustainable sites. After harvest, the red grapes are vinified and then assessed for quality, with the lesser tanks sold off. The red wines are then blended and aged in small oak barrels, with new wood generally kept under 40 percent. Initially there was an even split between French and American oak, but over time the proportion of the former has increased. The 2015 vintage was the first to be 100 percent aged in French oak. The Chardonnay is also aged exclusively in French oak.