2012 Caravina Cabernet 1.5L
"...A beauty, the 2012 is more seductive, open-knit, round and opulent in contrast to the bigger, more muscular and masculine Estate. Displaying terrific fruit, the 2012 has the drama and opulence of the vintage well-displayed. Moreover, it is a good value for a 90-point plus Napa Cabernet... " 92 pt, Robert Parker, Oct. 2014, The Wine Advocate
100% ESTATE GROWN, PRODUCED AND BOTTLED
Blend: 94% Cabernet Sauvignon, 3% Petit Verdot, 3% Merlot
Production: 2,250 cases produced
Barrels: 100% French oak (40% new)
Strawberry, raspberry and melted red liquorice flavors resonate in the mouth laced with hints of cocoa and cinnamon. Smoky, mouth-coating tannins lead to a rich and long mid-palate. This opulent and round wine has considerable weight and density—a deep and velvety personality that will reveal itself fully over the course of a meal. The 2012 Caravina is ideal for drinking now or over the next 5 to 10 years.
Reveiw by Robert Parker
“A beauty, the 2012 is more seductive, open-knit, round and opulent in contrast to the bigger, more muscular and masculine Estate. Displaying terrific fruit, the 2012 has the drama and opulence of the vintage well-displayed. Moreover, it is a good value for a 90-point plus Napa Cabernet. Drink now - 2026.” 92 points, Oct. 2014, Wine Advocate.
The year 2012 marks Seavey Vineyard’s 15th vintage of estate-produced Caravina Cabernet. The grapes for this wine were sourced from a unique tapestry of steep hillside blocks all from our estate vineyard. The selected blocks were notable for their intense, youthful fruit and supple tannins. The growing season was marked by mild and stable weather between May and October, creating an ideal climate for grapevine growth and development, and even and slow ripening. Seavey carefully handpicked its hillside blocks in rolling lots according to optimum ripeness. These lots were then separately vinified and aged.
Winemaking followed classic Bordeaux methods with whole-berry fermentation. In the cool of the early morning harvest, grapes were promptly de-stemmed and the uncrushed berries were gently transferred into fermentation tanks. In order to carefully manage the tannins and resultant wine texture, the grapes were neither crushed nor run through a pump. Following fermentation, the wine was aged in French oak barrels (40% new) for 19 months before bottling in June 2014. The blend is 94% Cabernet Sauvignon, 3% Merlot, and 3% Petit Verdot.
Production Team: Winemaker: Jim Duane ~ Consulting Winemaker: Philippe Melka ~ Vineyard Manager: Benjamin Leachman