Jordan Vineyards almost single-handedly put Alexander Valley on the map. Since the release of their first wine, the 1976 Cabernet Sauvignon, they've been a standard bearer for what this warm-climate corner of Sonoma County can produce. And year after year Jordan's Cabernets continue to deliver bold, ripe flavors, beautifully polished with ideal balance for aging. For this 2013, more than 60 vineyard blocks from Jordan Estate and 16 family growers were sourced. The grape lots are kept separate by vineyard. Each gets 15 days extended maceration and every lot is reevaluated after primary fermentation. Malolactic fermentation is completed in upright oak casks before assemblage to create the "barrel blend." Five French and three American barrel coopers selected based on blind tastings and vintage flavor profile; primarily medium toast. The wines are aged in 83% French and 17% American oak
barrels for 12 months; 43% new oak. Post malolactic fermentation, individual lots are blind tasted and ranked, then assembled into the "barrel blend." After one year in barrels, the "barrel blend" is reassessed and only top lots are combined for the final master blend. This 2013 is 75.5% Cabernet Sauvignon, 15.5% Merlot, 7% Petit Verdot; 1.5% Malbec; 0.5% Cabernet Franc. No reviews yet for this 2013 but of course we all know this is one of the most consistently fine wines produced in all of California. Suffice it to say thatwith the incredible 2013 vintage as their pallet they've created yet another Alexander Valley Cabernet masterpiece.