# Jordan Alexander Valley Cabernet Sauvignon (2020)

- **Producer:** Jordan Vineyard & Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Petit Verdot, Malbec
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.8%
- **Average price:** €65
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blackcurrant, plum, black pepper, violet, herbaceous, vanilla, cedar, cloves, toast, smoke, tobacco, leather, forest floor

## About this wine

Established in 1972 by Tom and Sally Jordan, Jordan Vineyard & Winery was inspired by the great estates of Bordeaux. Located in the Alexander Valley of Sonoma County, the estate focuses singularly on crafting French-inspired Cabernet Sauvignon and Chardonnay. The 2020 vintage represents a continuation of this dedication to elegance, balance, and food-friendliness, steering away from the high-alcohol, hyper-extracted styles often found in California. Under the guidance of winemaker Maggie Kruse, Jordan remains a benchmark for classic, age-worthy Sonoma Cabernet.

## Interesting facts

- Jordan was founded with the singular mission to create a California Cabernet Sauvignon that could rival the premier crus of Bordeaux.
- The winery building is a spectacular, ivy-draped yellow chateau inspired by the architecture of the French countryside.
- Jordan famously uses traditional fresh egg white fining, a classic Bordeaux technique, to refine and soften the wine's tannin structure.

## Food pairing

The elegant structure, vibrant acidity, and fine-grained tannins of Jordan Cabernet Sauvignon make it exceptionally food-friendly. It pairs beautifully with rich proteins and earthy flavors, where the wine's acidity cuts through fat while its herbal and dark fruit notes complement roasted herbs and savory reductions.

## Wine making process

The grapes were harvested at optimal physiological ripeness and sorted meticulously. Fermentation took place in temperature-controlled stainless steel tanks to preserve fresh fruit character. The wine was aged for 12 months in 100% French oak barrels (approximately 35-40% new) to impart subtle spice and structure without overpowering the fruit. Following barrel aging, the wine underwent traditional fining with fresh egg whites to soften tannins before bottling, followed by additional bottle aging prior to release.