1997 Cabernet Sauvignon (Sold Out)

“A monumental, classic California Cabernet Sauvignon, it boasts an opaque plum/purple color as well as an extraordinary bouquet of jammy cassis, plums, toast, and licorice. With its humongous fruit and glycerin, full body, smoky blackberry and coffee flavors on the mid-palate, as well as a silky, moderately tannic finish that lasts for nearly a minute, this seamless effort is a modern day Cabernet elixir.” – Robert Parker, The Wine Advocate (Dec. 2000) 96 points

Tasting Notes

The full-bodied texture of the 1997 Cabernet is deeply layered with fabulous black fruits complemented by floral and toasty scents. The wine is concentrated and symmetrical, and has great length. This is one of Seavey’s most monumental and classic wines with a 30-year arc.

Ratings

Stephen Tanzer, Vinous (April 2017) – 91 points
“Distinctly wild nose shows the darkest fruit character (black raspberry) to this point in the tasting, along with funky leather, truffle and game notes… Gripping and delineated on the palate, with still-energetic black fruit flavors. Not hugely complex but intense and shapely and likely to expand and soften further with more time in bottle. Nicely sweet but not at all sloppy, this wine finishes with good grip and substantial tannins that avoid dryness.” Drinking Window: 2017-2026

Robert Parker, The Wine Advocate (Dec. 2000) – 96 points
“A monumental, classic California Cabernet Sauvignon, it boasts an opaque plum/purple color as well as an extraordinary bouquet of jammy cassis, plums, toast, and licorice. With its humongous fruit and glycerin, full body, smoky blackberry and coffee flavors on the mid-palate, as well as a silky, moderately tannic finish that lasts for nearly a minute, this seamless effort is a modern day Cabernet elixir.”

Vineyard Notes

Seavey’s eighth estate-produced Cabernet, the 1997, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. The 1997 growing season began with an early, mild Spring with little rain, which allowed for good bloom and fruit set. A cool August encouraged even ripening, and higher than average temperatures during veraison and harvest produced an early harvest in the second and third weeks of September, with even, full ripening and concentrated fruit flavors.

Production Notes

Winemaking style followed classic Bordeaux methods. Harvested at 24 degrees Brix, the juice remained in contact with the skins for an average of three weeks, and following malolactic fermentation, the wine was aged for 18 months in French Oak barrels (40% new oak) and bottled on May 17, 1999.

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