2003 Cabernet Sauvignon (Sold Out)

“One of the blockbuster wines of the vintage… A big, robust, exuberant, powerful Conn Valley Cabernet Sauvignon from dry-farmed hillside vineyards and extremely low yields, it achieved a lofty 15.4% natural alcohol (which is not the least bit noticeable in the wine’s flavor profile). Truffle, new saddle leather, black currant, spice box and Grave-like scorched earth and barbecue notes are present in this full-bodied, broodingly rich, primordial Cabernet Sauvignon. It possesses plenty of tannin, but also enormous, luxurious fruit and body. This 2003 should hit its peak in 5-6 years and last at least two decades. (The 1990 and 1991 Seaveys are still young wines!)” -Robert Parker, The Wine Advocate (June 2013) 97 points

Tasting Notes

Delicious aromas of cassis, plum, mint and charred barrel. Black cherry, plum, cassis and wood smoke continue onto the palate. This wine has a beautiful integrated tannin structure supported by medium acidity. The finish is long and shows the exquisite balance of this wine.

Ratings

Robert Parker, The Wine Advocate (June 2013) – 97 points
“One of the blockbuster wines of the vintage, Seavey’s 2003 Cabernet Sauvignon was made with consulting assistance from Philippe Melka. It spent 19 months in 50% new French oak prior to bottling. A big, robust, exuberant, powerful Conn Valley Cabernet Sauvignon from dry-farmed hillside vineyards and extremely low yields, it achieved a lofty 15.4% natural alcohol (which is not the least bit noticeable in the wine’s flavor profile). Truffle, new saddle leather, black currant, spice box and Grave-like scorched earth and barbecue notes are present in this full-bodied, broodingly rich, primordial Cabernet Sauvignon. It possesses plenty of tannin, but also enormous, luxurious fruit and body. This 2003 should hit its peak in 5-6 years and last at least two decades. (The 1990 and 1991 Seaveys are still young wines!)”

Vineyard Notes

Seavey’s 14th estate-produced Cabernet, the 2003 was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. The 2003 growing season was unpredictable and began with heat spikes in March followed by an extremely wet April. A long cool summer followed that allowed the fruit flavors to evolve. Heat spikes in September followed, helping move the harvest forward. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre) from September 29 to October 14.

Production Notes

Winemaking style followed classic Bordeaux methods. Harvested at 26 degrees Brix, the grapes were sorted, destemmed and gently lifted into small tanks for fermentation. The juice remained in contact with the skins for an average of three weeks; and, following malolactic fermentation, the wine was aged for 19 months in French oak barrels (50% new oak) and bottled on May 13, 2005.

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