According to the winery, "the 1982 vintage was one of the longest and coolest growing seasons experienced here at Jordan." The result was perfectly balanced fruit. To maximize fruit potential, fermentation time was extended beyond the usual seven to ten days — to eighteen days! The Cabernet was blended with 15.5% Merlot to maintain the rich, fragrant nose that is classic Jordan. During barrel aging a higher fraction of French oak cooperage was used (60%), together with 40% American oak. Last tasted by the winery staff in June 2009, the wine showed "lean, herbal, and lightly floral" notes.
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