2005 Cabernet Sauvignon

“Lovely lift to the aromas of crushed blueberry, boysenberry, licorice, menthol and mint. Densely packed and thick, conveying a glyceral texture and a slightly saline quality to its primary dark berry fruit flavors…[T]his wine has terrific energy, spine and length and should ultimately merit an even higher rating. And its high alcohol is well buffered. Drinking Window: 2022-2039.” -Stephen Tanzer, Vinous (April 2017) 93+ points

 

Tasting Notes

Along with seductively deep aromatics of wild blackberry/raspberry, mocha, cola and earthy/soil notes, this wine reveals a beautiful core of cassis, black currant, and blackberry fruit plus hints of cedar, chocolate, spice and tobacco leaf that add complexity. Lively, delicious, and savory, this is a wine destined to benefit from time in the bottle.

Ratings

Stephen Tanzer, Vinous (April 2017) 93+ points
“Lovely lift to the aromas of crushed blueberry, boysenberry, licorice, menthol and mint. Densely packed and thick, conveying a glyceral texture and a slightly saline quality to its primary dark berry fruit flavors…[T]his wine has terrific energy, spine and length and should ultimately merit an even higher rating. And its high alcohol is well buffered.” Drinking Window: 2022-2039

Robert Parker, The Wine Advocate (June 2015) 94 points
“[F]resh and dense, with lots of blackberry and coffee/espresso notes mixed with blackcurrants, smoky barbecue and earth. Intense, full-bodied and ripe, with low acidity and sweet tannin, this wine has seemingly hit full maturity, where it should last for at least another decade.”

Vineyard Notes

Seavey’s 16th estate-produced Cabernet, the 2005, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre) from September to October. Mild weather conditions during the long growing season avoided stressing the ripening fruit.

Production Notes

Winemaking style followed classic Bordeaux methods. In the winery, 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. Malolactic fermentation occurred while the wine aged for 19 months in French oak barrels, (50% new oak). The wine was bottled on May 25, 2007.

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