We're sorry. This product is currently out of stock. Please check back later.

Jordan Cabernet Sauvignon - $49.99

Wine Details

Price: $49.99
Producer: Jordan
Region: Sonoma County
Varietal: Cabernet Sauvignon
Container Size: 750 ML
Flavors:
  • Red Wine
Add to Tasting Journal

Product Description

  • The 2004 Jordan Cabernet Sauvignon captures the essence of the vintage. After the initial fermentation of 16 days, the wine spent four weeks in large oak upright tanks for malolactic fermentation. It was then aged in 62% French and 38% American small oak barrels for 12 months. After a final three months of aging in our oak upright tanks, it was bottled and held for another 18 months prior to its release. The fruit from our estate hillside vineyards adds concentration and complexity to our Cabernet Sauvignon. A combination of Merlot (18%), Cabernet Franc (2%), Petit Verdot (4%), and Cabernet Sauvignon (76%) creates well-integrated flavors, deep color, and balance. The bouquet offers distinct notes of cassis, black cherry, and cocoa. The aromatic qualities of the Petit Verdot marry well with the soft, alluring flavors of Merlot and compliment the masculine tannins of the Cabernet Sauvignon. The 2004 Cabernet Sauvignon has a rich texture and opulent flavors, complimented by a restrained framework of oak that leads to a lingering finish of violet, earth, smoke, and cola. The ideal serving temperature for our Cabernet Sauvignon is between 60 and 65 degrees.

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 88 Details: A rich, elegantly styled Cabernet, with generous ripe plum, black cherry, herb and fresh earth notes that are vibrant and complex. Excellent balance, finishing with a long, clean aftertaste. Drink now through 2010. 65,000 cases made. –JL 2001 WineSpectator black cherry, earth, herb, plum
WineSpectator - 85 Details: Tight and firm, with cedary tannins and a trim band of currant, herb and mineral flavors. Tannins clamp down on the finish. Drink now through 2009. 60,000 cases made. –JL 2000 WineSpectator currant, herb, mineral
WineSpectator - 88 Details: An herbal style, with ripe, smooth currant, herb, green olive and sage notes. Finishes with complexity and a firm backbone of tannins. Needs time. Best from 2004 through 2011. 50,000 cases made. –JL 1999 WineSpectator oak, red cherry
WineEnthusiast - 85 Details: From a mixture of Sonoma and Mendocino grapes, and with 50,000 cases produced, this is an average wine. Fulfills the basic Cab requirements of blackberry fruit and a full body without achieving excitement. 1999 WineEnthusiast
WineNews - 92 Details: Seductive aromas of blackberry, cocoa and cedar with a wisp of vanilla. Richly textured with intense, balanced flavors of blackberry, cherry, vanilla and cedar, combed with soft tannins. 50,500 cases / 1999 WineNews blackberry
WineSpectator - 85 Details: Chewy tannins surround this moderately ripe and complex wine, with showy floral, currant and candied red apple flavors, closing down at midpalate and finishing with dry tannins. Drink now. (JL) 1998 WineSpectator apple, candied, currant
WineEnthusiast - 85 Details: This is an easy-drinking Cab with pleasant black currant flavors and more than a hint of olives and other green, herbal notes that are a testament to the poor vintage. The tannins are soft, although acidity is sharp, and there’s a green tartness all the way through the finish. 1998 WineEnthusiast
CGCW - 85 Details: Jordan wines are always played in quiet tones, and this one is no exception. Its mild, oak and green bean overlays are delivered against a backdrop of restrained red cherry fruit in both aroma and flavor. An astringent edge to the latter palate and finish is somewhat at odds with the rest of the wine, but age is likely to bring only modest relief. 1998 CGCW black currant, herbal
WineSpectator - 88 Details: An elegant, graceful style, with ripe cherry, currant, green olive and bell pepper notes that are focused and well-mannered. Enough tannin to cellar short-term. Drink now through 2008. 50,000 cases made. –JL 1997 WineSpectator bell pepper, candied, currant, herb
WineEnthusiast - 86 Details: Aromas of red berries, cherries, cedar and herbs open this reserved offering. Lean and a bit astringent on the palate now, it offers some berry, pepper and chocolate notes on the palate. It never really opens up, and even thins a bit at the end. Regrettably, it fails to impress in this company. 1997 WineEnthusiast bell pepper, currant, ripe cherry
1 2

Food Pairings

Category Pairing
Cheese Blue Cheese
Red Meat Beef, Pork Chops, Lamb, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Veal, Veal Carpaccio, Game, Farmed Venison, Buffalo, Pate or Liver, Variety Meats or Organ Meats, Liver
Poultry & Eggs Duck Confit
Vegetables Corn, Roasted, Mushrooms, Caramelized Shallots, Potatoes, Sauteed Potatoes
Sauces Red Wine Sauce
Herbs & Spices Basil
Poultry & Eggs Quail stuffed with Swiss Chard & Italian Sausage

Wine Terms

Name Value
Cabernet Sauvignon (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
Sonoma Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Tasting Notes

Please login to view your personal tasting notes.Login