Please contact the winery for possible availability and further recommendations.
Blend: 90% Cabernet Sauvignon, 10% Petit Verdot
Production: 380 Cases
Barrels: 100% French Oak (30% new)
Cellaring: 25 years
The 2010 vintage was the 21st bottling of our Seavey Cabernet. It was hand-crafted from 100% Estate fruit, as it has been since our maiden vintage of 1990. Production in 2010 was the smallest ever, with only 380 cases of Seavey Cabernet produced. The weather was moderate through most of the long growing season, with a few days of elevated temperatures in both August and September. This provided our fruit an unrushed opportunity to mature a broad and deep flavor profile with powerful aromatics, supportive structure and minerality consistent with our vineyard’s soils.
The aromatics are rich with blueberry, violets, toasted oak, vanillin and spice. As this wine opens in your glass, its tightly wound aromatics will continue to unveil themselves. Your palate is greeted with blueberry, Provençal herbs, bittersweet cocoa, baking spices, basalt, blackberry, dried violets and tobacco. The broad and full spectrum of fruit, firm and engaging tannins, savory baking spice and noteworthy minerality conspire to provide you with a wine that may be enjoyed now, or cellared for many years.
William Seavey, Proprietor
Philippe Melka, Consulting Winemaker
Jeremy Weintraub, Winemaker
Robert Parker, The Wine Advocate, Issue 209, Oct. 31, 2013 – 97 pts
"The 2010 Cabernet Sauvignon Estate exhibits a dark purple color along with a pungent, earthy nose displaying hints of new saddle leather, roasted meats, cedarwood, barbecue smoke, creme de cassis and blackberries. Full-bodied and rich with sweet tannins, great focus and delineation, and a finish that lasts 50 seconds, this killer wine should age effortlessly for 25-30 years. (Keep in mind that the 1990 and 1991 are just hitting their stride where well-stored.)"
Robert Parker Jr., The Wine Advocate #192, Dec. 2010
"One of my favorite wineries, Bill Seavey’s dry farmed vineyards are tucked back on the hillsides of Conn Valley east of the Meadowood Resort. Philippe Melka has been the consultant here for many years and recognizes the challenges of these dry farmed sites. Extraction, richness and power are never an issue, but taming the tannins is, and Melka has generally done a very fine job in doing so."