1996 Cabernet Sauvignon

“The 1996 Cabernet Sauvignon is superb…It is full-bodied, with exquisite density and terrific fruit purity and intensity, particularly in the mid-palate and length (always good signs for wines that are meant to improve and last). There is plenty of tannin, but this is a generous, impressively endowed wine that should stand the test of several decades of cellaring.” -Robert Parker, The Wine Advocate (Dec. 1999) 92 points

Tasting Notes

The 1996 Cabernet has a saturated ruby color and exhibits a forward aroma of ripe dark plums with hints of sweet vanilla and white chocolate. The wine’s full-bodied, chewy texture is supported by well-integrated tannins overlaid with plush layers of lush fruit–ripe plums and blackberries–and scents of loamy soil.

Ratings

Robert Parker, The Wine Advocate (Dec. 1999) – 92 points
“The 1996 Cabernet Sauvignon is superb…It is full-bodied, with exquisite density and terrific fruit purity and intensity, particularly in the mid-palate and length (always good signs for wines that are meant to improve and last). There is plenty of tannin, but this is a generous, impressively endowed wine that should stand the test of several decades of cellaring. Anticipated maturity: 2003-2025.”

Vineyard Notes

Seavey’s seventh estate produced Cabernet, the 1996, was made from 100% Cabernet Sauvignon grapes that came from vines planted in several different locations of the south-facing hillside vineyard. Bud break occurred early, following an unseasonably warm winter with substantial rainfall. A cool spring was followed by intermittent rain during the May bloom period. The summer was warm with several heat spells which a cooling trend in September allowed grape flavors to catch up with sugars, bringing fruit into excellent balance. Eleven lots were harvested in late September and early October, each at optimal ripeness of tannins and sugar as well as flavors.

Production Notes

Winemaking style followed classic Bordeaux methods, the juice remaining in contact with the skins from 13 to 30 days and then put in French oak barrels (45% new oak) for malolactic fermentation and aging for a period of 19 months. The wine was bottled on May 11, 1998.

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