A magnum of 2001 Jordan Cabernet Sauvignon.  The 2001 vintage of Cabernet Sauvignon was fermented slowly and received a gentle extended maceration in order to extract, soften and stabilize the lush, elegant tannins and concentrated flavors from the fruit before pressing. Full malolactic fermentation followed in large oak casks to soften the natural acidity and enrich the texture of the wine. The young wine was then aged for twelve months in both French and American small oak barrels and six months in neutral large oak barrels before blending to achieve an optimal balance of flavors and complexity. After bottling, the finished wine received nineteen months of additional aging in our temperature controlled cellars before release.