Issue link: http://digital.copcomm.com/i/348953
74 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2014 COMPONENTS 2012 Wasson Milk Barn Merlot Benchland, sandy clay loam; calcium/magnesium ratio 3661/679. "If I can find really great Merlot, I'm going to grab it," says Davis. Nervy acidity, velvety texture, aromas of wet clay, ripe plum, lavender, euca- lyptus, with flavors of dark chocolate, unripe blackberry, strawberry jam; finishes with black tea and cedar. 2012 Jordan Petit Verdot Hillside, Clay loam with sub-layers of stony, gravelly clay loam; calcium/mag- nesium is 2982/878, (2.1/1), pH of 7.0 (ideal). "As close as you can get to smelling a tank of blueberries other than smelling an actual tank of blueberries," says John Jordan. Aromas of black cherry, caramelized orange, mince meat pie drizzled with blueberry syrup, black and green olive, mineral, jasmine, cardamom, sandalwood, leather with fla - vors of blackberry compote, fresh Bing cherries and pomegranate. Jienna Basaldu: "Makes me want a big juicy piece of meat!" 2012 Farrow Malbec Hillside, barley 2 acres. Dark purple and opaque with aromas of black cherry, pepper, blanched rhubarb, cooked strawberries, blueberry jam, lilacs, oolong tea and freshly turned soil with a sweet attack of sexy blueberry and sweet boysenberry on the palate. Finishes with cocoa powder, cranberry tea and granite. 2012 Dilworth Cabernet Sauvignon Benchland, sandy clay loam; calcium/magnesium ratio 3661/679 "I call this the Cabernet milkshake," says Rob Davis. Aromatics of cassis, A display shows Alexander Valley vineyards and their soils. Soil and Tasting Notes on the Single-Vineyard Components and Master Blend of the Jordan 2012 Cabernet Sauvignon The Alexander Valley is defined by the Russian River Valley winding along its west side and the Mayacamas Mountain range forming its eastern border. While the hillsides are mostly Serpentine soil, Davis has identified what he considers premier cru–level vineyards along the benchlands, where the sandy loam soil of the riverbed turns to gravelly silt and the calcium/magnesium ratio—3 to 1—is ideal for Cabernet Sauvignon. "The best/most drainable soil means the fruit reaches physiological maturity earlier," says Davis, which means he is able to keep the finished wine under 14% alcohol and, in some years, save the fruit from the devastation of fall rain. Even one day can make a big difference. In 2013, only seven percent of Jordan's final blend, all of it Petit Verdot, came from the estate. To find the very best vineyards, "I do a lot of trespassing," laughs Davis. While he now has detailed bird's-eye-view heat maps tracking the vegetative vigor of each of his vineyards, he initially spent a lot of time in the dirt—literally. If he liked what he saw in a vineyard, he would find someone on a tractor and commit to buying fruit right then and there. "Of course, having the right soil and climate and cultivar is important," says Davis. "Finding it is the hard part." Davis's legwork has paid off. After diligently tast - ing through each of the six components, we are rewarded with the 2012 Jordan Cabernet Sauvignon—a luscious, bal - anced and complex wine. Alessandro Sbrendola, the owner and Wine Director at Napa Valley's Alex restaurant, describes it as "Harmonious and elegant . . . reminiscent of a mature Bordeaux." Jordan Vineyard & Winery CEO John Jordan.