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逆着纹理:为什么乔丹赤霞珠40年后移动到100%的法国橡木188金宝傅官网

the wine barrel cellar at Jordan Winery

Winemaking challenges come in many forms. There can be frost snaps in early spring that harm the grapevines’ vulnerable buds, untimely rains while harvesting thin-skinned grapes like chardonnay or the grudging tank of cabernet sauvignon that resists fermentation. Most challenges come from Mother Nature; others are self-inflicted. Since John Jordan took over the winery in 2005, we made a commitment to ourselves, and our customers, to get better with each new vintage. Our most recent target in this endless pursuit of perfection: the types of French and American oak barrels used for aging Jordan Cabernet Sauvignon.

在完成了我的第41届古董乔丹去年秋天,我可以诚实地说,这酿酒的挑战是我们188金宝傅官网最令人兴奋的日期。约旦葡萄188金宝傅官网酒风格却一向专注于平衡,而在我们的酿酒橡木桶剧本并没有改变的作用,这些新的法国字符已被引入到故事情节,挑战旧假设和加厚的情节。

Here’s the story behind why188金宝傅官网约旦赤霞珠has made the move to 100-percent aging in French oak barrels.

Original Wine Barrel Aging Philosophy

American oak was the foundation for Jordan Cabernet Sauvignon back in the 1970s and 1980s, making up about 50% of the barrels employed. Like many pioneers during the California wine “Gold Rush,” we believed that American oak was a natural complement to a California cabernet sauvignon. Founder Tom Jordan also wanted to pay equal tribute to the Bordeaux wines that inspired him to start Jordan, and the Beaulieu Vineyard’s Georges de Latour, aged with American barrels, that made him change his mind about the potential of California cabernet in the 1960s.

Sourcing the Best Grapes

To reach the conclusion that it was time to go against the grain and move toward all French oak for aging our wine, we started in the vineyards.

该highest priority in winemaking is to begin with the highest quality ingredients, in our case, the best grapes from benchland and hillside vineyards in Alexander Valley that have ideal soil composition, water-holding capacity and climate. Jordan was founded under the “estate bottled” philosophy of growing all of our own grapes, but after decades of working with our own vineyards on the valley floor, we discovered superior soils and thus superior grapes on the other side of the river in east Alexander Valley. John Jordan fully supported my desire to develop relationships with those grapegrowers with the goal of elevating the fruit concentration in Jordan Cabernet Sauvignon while staying true to our elegant, food-friendly style.

After ten years of refining which vineyards, blocks and growers are best-suited for Jordan Cabernet Sauvignon, we’ve finally found a whole new level of balance—grapes that achieve ideal ripeness at lower sugar levels grown in vineyards with well-drained soils that are quite resilient to Mother Nature’s quirks. Grower parcels and our top estate vineyard blocks are combined to consistently yield some of the most pure, high-quality fruit in our four decades of winemaking history. The black fruit expression and concentration in Jordan Cabernet Sauvignon has naturally increased.


一旦这些年轻的赤霞珠作出自己的方式进入盲品的桶选择练习,酿酒团队开始选择法国橡木桶日益成为我们的老乔丹的偏好。188金宝傅官网为什么?水果所需要的。我们希望桶是最好的支持和展示这种质朴的,深色水果的性格,和美国橡木面具那些美好的味道。法国橡木在其能力框架上级和更好的展示水果的强度葡萄酒。该2013 Jordan Cabernet Sauvignonwas aged in 86% French oak, and the percentage is rising from there with each new vintage. Not a single new American oak barrel touched the 2015 Jordan–only new and one-year-old French barrels–making it our first vintage aged entirely withTonnellerie酒店法语.

How Oak Aging Influences a Wine

橡木桶陈酿对最终葡萄酒的潜在影响是巨大的。橡木对葡萄酒的风味特征的影响是仅次于它的果子。在正确使用时,陈酿约一个老式的两个框架,并强调一切伟大的无需要引起注意。每桶展示了葡萄酒的水果表达,在性格发展助剂,完善了整体结构,从字面上说,调料了故事线不干扰或混淆酒的消息。香气和结构缴纳证明的葡萄酒可以橡木桶陈酿过程中承担很多。缴款桶赋予的葡萄酒在很大程度上取决于多种因素,如栎树,种源,谷物的密封性,年龄树的群众,调味时期,桶在生产过程中烘烤水平的长度,以及是否橡木桶被用于第一,第二或第三时间。

Tempering the amount of new oak used in wine aging—usually less than 50% total—also remains key to harnessing the balance between fruit and oak in Jordan Cabernet Sauvignon. Over time, we’ve found that barrels from a particular area within the Tronçais forest in central France rank highest in our blind tasting sessions; they possess great consistency from year to year and their flavors integrate well with our fruit. Oddly enough, the most expensive wine barrels impart the least amount flavor. The charm is in their subtleties.

Serious Wine Barrel Selections

Jordan’s barrel selection process has always been rigorous, but we continue to fine-tune which French barrel makers are performing to our standards and which toast levels and grains help us achieve Jordan Cabernet Sauvignon’s classic style.

Once harvest is complete, the specific attributes of each barrel are assessed in blind tastings to determine its potential compatibility with every vintage of Jordan. Basically,会计师事务所每年必须尝试他们的工作. If noted barrel producers change in quality or fundamental style, they may be removed from or added to the Jordan barrel-aging program, depending on what those changes contribute to the wine. Every vintage begins with a clean slate. Unlike many wineries, Jordan purchases its barrels after harvest—once the vintage personality has presented itself—not prior to the harvest. We have also begun leasing barrels since 2015, which is much more efficient than trying to store and sell the used barrels ourselves. Barrels are returned after being employed for only two vintages of cabernet.

Cooperage samples–a specific cabernet blend from the previous vintage aged in different types of oak barrels—are examined to determine if the oak has overpowered or elevated the fruit, enhanced or muted aromas and if the tannins integrated with the overall balance of the wine. From the attack to the mid-palate and all the way through the finish, it is amazing how each type of barrel can so drastically change the composition and perception of the finished wine.

Although the在桶的差异是巨大的、法文om a winemaker’s perspective, the most important thing is that the barrels of a specific type from a single producer remain consistent from year to year. With the unique grape chemistry of each vintage due to varying climatic conditions during the growing season, the barrels are one thing we winemakers expect to bring some control and consistency to the resulting wine.

每个生长季节,我面临着保持平衡的食品友好葡萄酒的最初设想的挑战,同时通过在酒中让每一个复古闪耀的指纹。由于每个新的一年开始,我就想起约翰约旦愿继续好转每个年份。188金宝傅官网这一挑战正是激励我们的团队酿酒。我们已经着手下一个。

8 Comments
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Rob Davis

酿酒师在约旦从1976年到188金宝傅官网2019年的三项全能运动员,游客和享乐主义。43个后生长季节退役。

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