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2004 Cabernet Sauvignon 5.0

2004 Cabernet Sauvignon 5.0

New Robert Parker rating

"...A dense ruby/purple color is followed by lots of charred earth and a Graves-like hot rock character, cassis, earth, spice and truffle notes. This full-bodied classic is beginning to drink well, which is unusual for a young Seavey. I’m still enjoying my 1990 and 1991 Seaveys! This full-bodied, powerful, rich as well as civilized and, dare I say, elegant beauty will drink well for 15-20 years. This is one of the great, unheralded, under-the-radar terroirs in all of Napa Valley." 

Rating: 96, Robert Parker, The Wine Advocate #212, Apr. 2014

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$1,174.00
/ 5 L
 

100% ESTATE GROWN, PRODUCED & BOTTLED - NAPA VALLEY AVA

Blend: 100% Cabernet Sauvignon
Production: 905 cases
Alcohol: 14.5%
Barrels: 100% French Oak (50% new)
Cellaring: 20-25 Years

New Robert Parker rating

“Philippe Melka oversees Seavey’s vinification and elevage, and the 2004 is another spectacular wine from this Conn Valley hillside vineyard. This 100% Cabernet Sauvignon was aged 19 months in French oak, of which 50% was new. Melka has always said the key to understanding the Seavey vineyard is to tame what can be relatively robust and aggressive tannins. This spectacular 2004 is performing better now than I remember it in its youth. A dense ruby/purple color is followed by lots of charred earth and a Graves-like hot rock character, cassis, earth, spice and truffle notes. This full-bodied classic is beginning to drink well, which is unusual for a young Seavey. I’m still enjoying my 1990 and 1991 Seaveys! This full-bodied, powerful, rich as well as civilized and, dare I say, elegant beauty will drink well for 15-20 years. This is one of the great, unheralded, under-the-radar terroirs in all of Napa Valley." 

Rating: 96, Robert Parker, The Wine Advocate #212, Apr. 2014

Seavey Vineyard's fifteenth 100% estate produced Cabernet, the 2004, was made from 100% cabernet grapes that came from vines planted on several different locations of the South-facing hillside vineyard. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre).from September 9 to October 2. Wine making style followed classic Bordeaux methods. Harvested at 26 degrees brix, the grapes were sorted, destemmed and gently lifted into small tanks for fermentation. The juice remained in contact with the skins for an average of three weeks. Malolactic fermentation occurred while the wine aged for 19 months in French oak barrels, (50% new oak), and was bottled on May 25, 2006.

Production Team
Consultant Winemaker: Philippe Melka
Winemaker: Matt Reid
Vineyard Foreman: Mario Gutierrez

Wine Specs

Vintage 2004
Varietal Cabernet Sauvignon
Appellation Napa Valley
Vineyard Designation Seavey Vineyard