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2008 Seavey Chardonnay (3 Btl Max)
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Release Price: $40.00
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3 Bottle Maximum Purchase Please. Seavey Vineyard's 2008 Chardonnay was made from 100% chardonnay grapes from vineyard blocks in the cooler parts of the vineyard adjacent to Conn Creek. The wine offers notes of green apple, orange rind, graham crackers and honeysuckle. As befits the vintage, this chardonnay is full bodied and voluptuous with a lasting acidity on the finish. Our chardonnay production was limited to 79 cases for this vintage.
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2007 Seavey Chardonnay
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The 2007 Chardonnay was aged in barrels for seven months before bottling on May 2008. The resulting wine is wonderful, with aromas of pineapple and tropical fruits and honeyed melon. The wine is fuller-bodied and more tightly wound than normal, indicating greater complexities to develop over the next few years.
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2006 Seavey Chardonnay
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Light rains in the weeks prior to harvest resulted in a worrisome amount of Botrytis in our Chardonnay blocks in 2006. Botrytis, which easily preys on thin-skinned Chardonnay grapes, is the “noble rot” responsible for the great dessert wines of the world. The haunting and intriguing flavors it imparts to wines such as Chateau D'Yquem are woefully out of place in a dry table wine, so we made every effort to keep “Bortrytized” grapes out of the press.
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2005 Seavey Chardonnay
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The grapes were whole-berry cluster pressed and fermented and aged in Burgundian barrels (7 months, 25% new oak) with a combination of indigenous and cultured yeast and without undergoing malolactic fermentation. The 2005 Chardonnay is full bodied and rich with aromas of pear blossoms, honey suckle and straw, and ripe flavors bound together by well integrated oak. Delicious now, it should drink well for years.
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2004 Seavey Chardonnay
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The grapes were whole-berry cluster pressed and fermented in Burgundian barrels (25% new oak) with a combination of indigenous and cultured yeast and without undergoing malolactic fermentation. The wine was aged in barrels for seven months before bottling on May 13, 2005. The 2004 Chardonnay is full bodied and rich with aromas of pear blossoms, honey suckle and straw, and ripe flavors bound together by well integrated oak.
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2003 Seavey Chardonnay
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The grapes were whole-berry cluster pressed and fermented in Burgundian barrels (25% new oak), with indigenous yeasts (from the vineyard) without malolactic fermentation. The wine was aged “sur lies” in the same barrels and was bottled in May 2004 in its natural, unrefined and unfiltered state; some bottles may exhibit a slight cloudiness which does not impair the taste or quality in any way. The 2003 Seavey Chardonnay is flavorful, soft and elegant in the Burgundian Mersault style.
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2002 Seavey Chardonnay
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750ml Price: $50.00
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The grapes were whole-berry cluster pressed and fermented in Burgundian barrels (25% new oak), with indigenous yeasts (from the vineyard) without malolactic fermentation. The wine was aged “sur lies” in the same barrels before bottling in September. The 2002 Chardonnay has fresh, honeyed citrus and ripe pear/pineapple-scented aromas, well-integrated oak, freshness and a good balance of sugars and acidity with lots of extract and richness.
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2001 Seavey Chardonnay
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750ml Price: $50.00
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Hand picked in the beginning of September, 2.28 tons were brought into the cellar in small “champagne” baskets. The vines rest adjacent to Conn Creek in a cooler zone to allow for even ripening. As with our previous vintages of Seavey Chardonnay, in its youth the wine displays a crisp fresh fruit character that meanders into soft ripe fruity elegance with age. The Chardonnay is versatile with a variety of foods and holds up well to spice and texture.
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2000 Seavey Chardonnay
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750ml Price: $50.00
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"This non-malolactic 2000 Chardonnay emphasizes this varietal's citrus and pear-like elements. There is lively acidity, medium body, not a great deal of weight, but a refreshing style that will appeal to consumers seeking lighter-styled Chardonnays." - Robert Parker, The Wine Advocate
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1995 Seavey Chardonnay
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750ml Price: $100.00
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"An elegant and sophisticated style, smooth, ripe and creamy, that relies on subtle pear, apple, melon and oak shadings. 275 cases made. Rating: 91." - Jim Laube, Wine Spectator. The grapes were whole-cluster pressed and fermented in Burgundian barrels (25% new oak), with indigenous yeasts without malolactic fermentation. The wine was aged “sur lies” in the same barrels before bottling in May of 1996.
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