1991 Cabernet Sauvignon
1991 Cabernet Sauvignon
Twenty-five years out, this wine is at its pinnacle showing light and airy density and a perfected savoriness.Subtle nuances have developed over the last 20+ years such as sweet tobacco, dried herbs, dried figs and dark chocolate as well as hints of cranberry and pomegranate. Enjoy with a charcuterie plate or drink on its own to appreciate this wine’s subtle essence.
Jeb Dunnuck, The Wine Advocate (Sept. 2014) – 100 points
“As to the wine, I went with an incredible bottle of 1991 Seavey Cabernet Sauvignon, which was simply off the charts good. Deep and muscular, it nevertheless has incredible polish to its tannin, seamless integration of its fruit and acidity, and blockbuster length. Offering a singular drinking experience, it will easily stand toe to toe with the greatest Cabernets in the world today. At age 23, it’s still a baby.”
Robert Parker, The Wine Advocate (Dec. 1995) – 97 points
“[The 1991] possesses an opaque black/purple color, a huge nose of sweet black fruits (primarily cassis and black-raspberries), full body, exceptional concentration, and well-integrated tannin and acidity. It is a massive, yet pure Cabernet Sauvignon that can be drunk now but promises to be even better by the turn of the century and last for 20 years. Over the Thanksgiving holiday, I did a tasting of top 1991s, and the Seavey came out first in a very competitive line-up. Three days after the tasting, a small quantity of the 1991 was still exquisite, perhaps even greater than it had been 72 hours earlier. Amazing!”
Seavey’s second estate-produced Cabernet, the 1991, was made from grapes that came from vines planted in 1982 and 1983 in six different locations of the south-facing hillside vineyard. In 1991, those blocks yielded 2.5 tons of grapes per acre. The grapes were picked on October 3rd and 4th, almost three weeks later than in 1990. The long growing season produced a rich and complex Cabernet with intense fruit aromas.
In making this wine, William Seavey and Gary Galleron followed classic Bordeaux methods. Harvested at 24 degrees brix, the juice remained in contact with the skins for an average of 21 days. Following malolactic fermentation, the wine was aged for 22 months in French oak barrels (65% new oak) and then was bottled in September 1993.
- Napa Valley
- 100% Cabernet Sauvignon
- 550 Cases
- 100% French Oak (65% new)
- Alcohol %
- Winemaking Team
- Gary Galleron & William Seavey