2016 Jordan Cabernet Sauvignon Alexander Valley

$54.95 $65.00 (-15%)
(Net Item - no discounts apply)

A member of the storied “Class of ’72,” Jordan Estate remains one of the most recognizable and popular Cabernet Sauvignons in America, periodically dominating Wine & Spirits Magazine’s Restaurant poll.

They got to this point by focusing on consistency, balance, and refinement, sticking to their guns and standing with their original winemaker since 1976, Rob Davis. Rob learned from the best; he was a protégé of the Maestro himself, André Tchelitscheff. While Cabernet all over California got riper and oakier, Rob stayed the course, making wine from ripe fruit, not the little purple golf balls that are today the norm.

If you’re a fan of the effortlessly drinkable and smooth style that Alexander Valley has come to be known for, this Cabernet is going to please you in spades. It’s in a soft, subtle Left-Bank style, with notes of fresh herbs, blackcurrant syrup, black cherry, violet, and tobacco. 

Tom Jordan first released his namesake wines in 1976 with the idea to make world-class Chardonnays and Cabernet Sauvignons grown in the iconic Sonoma wine region. Forty years later they're still going strong with son John keeping an eye on things from vintage to vintage. The legacy winery's success has to be more than just chance as John was born the very same day that John and Sally Jordan signed the deed to their first parcel of Alexander Valley land. Ever ecologically minded, they practice sustainability in the winery, the vineyards and across their entire estate and have even dedicated three quarters of their estate to natural habitat. They continue to recognize that what is good for the land is ultimately good for the wine. Some things are meant to last and these guys are more than sustaining, they're thriving and we expect many excellent vintages for many years to come.

Cabernet Sauvignon
Rob Davis
Alexander Valley
SKU #:
750 ml Bottle

Wine Enthusiast

Showing an elegant structure, this historic wine is well integrated in terms of tannin and soft, supportive oak. Dried herb and clove mark the midpalate, adding seasoning and complex character to the currant core.