The 2002 vintage benefited from optimal growing conditions that produced grapes ideal for the production of Jordan’s trademark style: wine that is both approachable upon release and has the ability to age beautifully.The 2002 Cabernet Sauvignon production began with a slow fermentation in steel tanks. A gentle extended maceration aided in extraction of concentrated flavors while softening and stabilizing the tannins. The wine then completed malolactic fermentation in large oak tanks to help soften and stabilize the natural acidity of the wine. Following the four weeks in large oak tanks, the wine was then transferred into small French and American barrels to age for twelve months. The wine was blended and then held in large oak tanks before bottling. Once the wine was in bottle it was held for an additional eighteen months before release to assure quality and allow for the further integration and maturation of flavors.