Seavey Release Letter Registration


Seavey Vineyard



 

  1998 Seavey Cabernet
 
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750ml Price: $95.00

Composite: 100%CS
Produced: 1250 Cases
Alcohol: 14.1%
Oak: 40% New French
Cellaring: 15 Years

Wine Details:
 
100% ESTATE GROWN, PRODUCED AND BOTTLED - NAPA VALLEY AVA

Seavey Vineyard’s ninth estate produced Cabernet, the 1998, was made from 100% Cabernet grapes that came from vines planted on several different locations of the South-facing hillside vineyard.

"The outstanding 1998 Cabernet Sauvignon, produced from an extremely small crop, is a rich, full-bodied, dense effort on a fast evolutionary track, the 1998 is loaded with chocolatey, black cherry, and cassis fruit, an open-knit, sexy, expansive texture, outstanding concentration and purity, low acidity, and a fat, chewy finish. It will be drinkable upon release, yet promises to age well for 12-15 years." Robert Parker, The Wine Advocate, Dec 2000.

The 1998 growing season was a challenge because of a cooler and wetter than normal spring and summer, followed by rain in late September.  Rather than rush to pick, we waited until October 14th to begin harvesting and did not finish until November 4th.  The resulting Cabernet has a dense, opaque purple color and lots of black cherry, bitter chocolate and cassis-like fruit, full ripeness and outstanding concentration, a rich texture and a fat, chewy finish.

“The outstanding 1998 Cabernet Sauvignon, produced from an extremely small crop, is a rich, full-bodied, dense effort on a fast evolutionary track.  The 1998 is loaded with chocolate, black cherry, and cassis fruit, an open-knit, sexy, expansive texture, outstanding concentration and purity, low acidity, and a fat, chewy finish. It will be drinkable upon release, yet promises to age well for years. The 1998 Cabernet Sauvignon is a well-made, open-knit, charming wine from a cold year and extremely late harvest…sexy and expansive, with good density, and the potential to merit an outstanding rating.”
– Robert Parker

Winemaking style followed classic Bordeaux methods.  Harvested at an average brix of 24 degrees, the juice remained in contact with the skins for an average of 21 days and thereafter the wine underwent malolactic fermentation and was aged in French oak barrels (40% new oak) and bottled on April 27, 2000.
 
Production Team:
  • Winemaker: Philippe Melka
  • Vineyard Foreman: Mario Gutierrez