Balance is what to look for in a wine; that perfect harmony between flavor and finish. In Jordan Winery's 2009 Cabernet Sauvignon that is exactly what you get: a fruit forward wine not overpowered by oak, with silky tannins, and a finish that lingers pleasantly on the palate. In fact, the 2009 vintage is what Jordan Winery's winemaker Rob Davis calls their "dream vintage." Modeled after a First Growth Bordeaux, the 2009 vintage is renowned for its consistency in quality for over four decades while remaining a food-friendly wine.
What goes better with a beautiful Cabernet Sauvignon than a perfectly prepared steak? This Father's Day, treat Dad to a bottle of this dream vintage and pair it with the winery's house skirt steak recipe with a mustard spiced dry rub. Serve it up with tender fingerling potatoes and a simple yet delicious arugula salad (recipes below).
In this video winemaker Rob Davis takes us on a tasting note journey that will whet your appetite.
Skirt Steak with Dry Rub, Fingerling Potatoes and Arugula Salad
For the Dry Rub
3 Tbsp garlic powder
3 Tbsp onion powder
4 Tbsp ancho chili powder
6 Tbsp kosher salt
3 Tbsp Chinese dried mustard (Coleman’s may be substituted)
4 Tbsp demerara sugar (Turbinado or Sugar in the Raw may be substituted)
1 Tbsp ground cumin
5 Tbsp smoked paprika
2 Tbsp black peppercorns
2 Tbsp coriander
For the Skirt Steak
3 pounds skirt steak
½ cup dry rub (recipe above)
¼ cup Jordan Extra Virgin Olive Oil
For the Potatoes and Salad
2 lbs fingerling potatoes
4 Tbsp Jordan Extra Virgin Olive Oil
4 sprigs of fresh thyme
4 sprigs of fresh marjoram
Sea salt and freshly ground black pepper to taste
2 pints arugula, stemmed, washed and dried
1 shallot, finely sliced
2 Tbsp freshly squeezed lemon juice
1 tsp Grey Sea Salt or Malden Salt
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2009 Jordan Cabernet Sauvignon video tasting note by Winemaker Rob Davis of Jordan Winery
The Jordan 2009 vintage of Cabernet Sauvignon really is a dream vintage. Why is it probably my dream vintage? It’s the logical sequence I think of John Jordan’s decision to change the fruit sourcing and try to improve upon that, not only just to make the best cabernet of Alexander Valley, but also to make the best cabernet to compete with the great wines in the world. And to do that was to get the best fruit sourcing we possibly can. And 2009 really shows that.
Every aspect of a winemaking now, we look at what can we do to make the very best and it is, what you’re tasting in the 2009 and even future vintages is really a blend of the very best of every aspect of everything we could possibly do.
Our inspiration, from the very beginning we started Jordan Winery has always been Bourdeaux but I think the 2009 approaches that more than any other vintage we make today, it’s a fine play where all the actors are working together in seamless harmony.
It’s just a gorgeous, gorgeous wine, when you open this wine you will get this wonderful blackberry kind of fruit but you will not get this powerful oak that comes along with it. I think oak is just a wonderful component to wine but it should not overpower it. The fruit should always be the main actor.
Only the classical great vintages do you get this cassis component, this concentrated blackberry that begins and ends in an eternity, it just seems to go on and on in your mouth and the flavor profile just goes, it really establishes the memory that just isn’t in when you’ve had that last sip of the wine, it continues on, you wake up the next morning and you’ll still taste some of that concentrated blackberry that sees character, that’s what defines the 2009. The minute you open up that bottle of Jordan Cabernet, you release the cork, you’re almost releasing, like a person himself who has been holding his breath for so long. All of a sudden it comes to life and that’s exactly how we like to think of the consumer enjoying our wine is it enhances their life. First you swill it around, smell it and taste it and then you try it with the food and you’ll see about 100 more things coming out of that wine that you didn’t … that weren’t experienced before on its own. That’s what we call gastronomy, that’s what we call the fun of it, sitting down at the end of the day and enjoying a good meal.