The folks at Jordan take their cuisine and hospitality almost as seriously as their winemaking. Their culinary team forages far and wide around their sprawling Sonoma estate for ingredients like wild porcini, miner’s lettuce, yarrow, rose hip, prickly pear, mulberry and more, to serve their guests in their renowned dining room. This biodiversity is essential to the quality of their wines. Harvest occurs at sunrise while the grapes are still cool and at a slightly lower brix to keep the abv under 14% which enhances finesse and balance. The bunches are sorted, destemmed and fermented separately in stainless steel tank, then transferred to large old wood tanks for malo prior to a rigorous evaluation. Only the best wines make it to the final blend and are aged for 13 months in 100% French oak. The 2018 is comprised of 80% Cabernet Sauvignon, 11% Merlot, 7% Petit Verdot and 2% Malbec. It’s a full-bodied, classic CA Cab with intense aromas and flavors of ripe black cherry, graphite and blackberry that mingle with a spice box of clove and nutmeg. Plush, silky tannins make this a very inviting and satisfying Cab that pairs perfectly with herb crusted lamb and mushroom risotto.