100% ESTATE GROWN, PRODUCED AND BOTTLED - NAPA VALLEY AVA
Blend: 87% Cabernet Sauvignon, 10% Pettit Verdot, 3% Merlot
Produced: 2200 Cases
Barrels: 100% French Oak (60% new)
Cellaring: 20 Years
The 2000, Seavey Vineyard's eleventh estate produced Cabernet is a blend of 87% Cabernet, 10% Petit Verdot and 3% Merlot grapes harvested during the month of October from several different locations of the south-facing hillside vineyard. The 2000 vintage’s growing season was described by Robert Parker as, “A challenging year, particularly for Cabernet Sauvignon producers, this vintage’s cool growing season was complicated by unusual amounts of rain…Many rushed to harvest in order to save the grapes…the finest wines have come from those who waited…Some terrific wines can be found.” The Wine Advocate, 8/31/02.
At Seavey Vineyard we waited to pick until the grapes had reached optimum ripeness and complexity. In its most recent reviews, the Seavey 2000 Cabernet is ranked as one of Napa’s top 2000’s, “Complex nose melds black raspberry, dark chocolate, licorice, roasted meat, and sexy oak notes. Fat and sweet in the middle, with warm flavors of plum…suggests almost roasted ripeness, yet shows very good flavor definition. Finishes with horizontal, fine tannins and lovely persistence. A very successful 2000 from an area, (Conn Valley), in which the fruit obviously ripened well. Rated 92.” Stephen Tanzer’s International Wine Cellar, May/June 2003.
“…A powerful, strong effort for this challenging vintage, it exhibits an opaque purple color as well as a tight but promising bouquet of earth, crème de cassis, wood, forest floor, and licorice aromas. This is a big, deep, chewy atypically authoritative 2000 that will benefit from 5-6 years of cellaring, and keep for 15-20. It may be one of the longest lived Cabernets of the vintage. Kudos to Seavey for this accomplishment. Rating 91+.” Robert Parker Jr.’s, The Wine Advocate, 12/23/03.
Harvested at 24.5% degrees brix, the yields were 2 tons/acre, up from 1.5 tons the previous year, but still quite low. Wine making style followed classic Bordeaux methods. The juice remained in contact with the skins for an average of 21 days, and, following malolactic fermentation, was aged in French oak barrels (60% new oak) until bottling on May 23-24, 2002.
Winemaker: Philippe Melka
Vineyard Foreman: Mario Gutierrez