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The 2002 vintage benefited from optimal growing conditions that produced grapes ideal for the production of Jordan's trademark style: wine that is both approachable upon release and has the ability to age beautifully. 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. The continued addition of fruit from estate hillside vineyards and the blending of Merlot, Cabernet Franc and Petit Verdot with the Cabernet Sauvignon are responsible for the well integrated flavors, deep color and full mouth feel of the 2002 vintage. The bouquet is highlighted with aromas of cassis, black cherry and dark chocolate, with undertones of sweet tobacco and cedar. The 2002 Cabernet is very rich in texture with opulent flavors of ripe blackberry, cherry and cassis. This Cabernet has a lingering finish of subtle earth, cigar tobacco, cedar, and a well integrated and restrained framework of oak. |
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