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Winemaking followed classic Bordeaux methods. Harvested at 24 degrees brix, the juice remained in contact with the sk...Read more...
will drink next one in 10 years Read more
Wow. This is the dryest wine I have tasted yet. Stronge tannins and stone berry. Dark color. very robust and full bodied. this is a big one. ... Read more
A big beautiful balanced Cabernet...one of my favorite from NAPA and one of the better values. Dak fruit with a good balance of acidity and tannin... Read more
Food Pairings for Seavey Vineyard Cabernet Sauvignon Napa Valley
will drink next one in 10 years
Wow. This is the dryest wine I have tasted yet. Stronge tannins and stone berry. Dark color. very robust and full bodied. this is a big one. Enjoyable with a peppered steak.
A big beautiful balanced Cabernet...one of my favorite from NAPA and one of the better values. Dak fruit with a good balance of acidity and tannin. Dark berries and licorice.
External Reviews for Seavey Vineyard Cabernet Sauvignon Napa Valley
Dense and chewy, with ripe, rich tannins holding sway over the earthy currant, sage and herbal notes. It finishes with creamy, mocha-scented oak, which gives it an added dimension. Best from 2006 through 2012.
No doubt because of its unusual micro-climate, this winery produced a better 2003 than 2002 Cabernet Sauvignon. The brilliant 2003 Cabernet Sauvignon (a 100% Cabernet Sauvignon aged in 50% new French oak) boasts a dense purple color as well as a big, sweet nose of scorched earth, creme de cassis, licorice, spice, and a roasted meat-like character. Full-bodied, opulent, and rich, with tremendous intensity, huge texture, exceptional balance, and sweet tannin, this stunning Cabernet will be drinkable reasonably early in life (a rarity for a Seavey Cabernet Sauvignon), but should easily last 15-20 years.
A potential super-star in the making is the 2001 Cabernet Sauvignon. It gets my vote as the finest wine made at this estate since the 1997, and it should have the longevity of their monumental 1991. Sadly, only 1,500 cases were produced from a blend of 95% Cabernet Sauvignon and 5% Petit Verdot. It should be called a vin de garde (a wine for aging) as it is a tightly-knit, powerful, enormously-endowed offering with huge tannin, monster extract, and rich, intense black currant, tar, blackberries, loamy soil, and licorice flavors. Closed, broodingly rich, and large-scaled, this 2001 possesses nearly unlimited upside potential, but patience will be a virtue. Anticipated maturity: 2012-2028.
Dark, rich and concentrated, with beautifully defined and ripe black cherry and blackberry fruit. Gains intensity and shows a firm wall of tannins on the finish, but they're ripe and plush, letting the fruit push forward. Needs cellaring. Best from 2005 through 2014.
Deep, saturated ruby-red. Superripe plum, currant, iron, mocha and minerals on the complex nose. Dense, sweet and fine-grained, with plush flavors of plum, mocha and leather. Very suave and mouthfilling cabernet, offering an impression of stuffing without weight. Finishes with fine, broad tannins and excellent length. This wine continued to expand and gain in sweetness with aeration, and I would not be at all surprised if it merited an even higher score five or six years down the road.
The 1999 Cabernet Sauvignon reveals an opaque purple color in addition to a sweet, highly-extracted bouquet of black fruits, coffee, chocolate, cedar, and plum aromas. Silky yet assertive tannin, full body, exceptional concentration and purity, and a dense, layered finish further characterize this wine. Anticipated maturity: 2005-2020.
Ripe and juicy, with vivid blackberry and wild berry fruit that's lively and complex, keeping a tight focus on the fruit and ending with a mix of fresh earth, herb and mineral flavors that add to its flavor dimensions. Drink now through 2013.
Winemaking followed classic Bordeaux methods. Harvested at 24 degrees brix, the juice remained in contact with the skins for an average of 14 days and, following malolactic fermentation, was aged in French oak barrels (50% new oak) and bottled in June 2003. Seavey Vineyard's third estate-produced Caravina was made from 100% Cabernet Sauvignon grapes that came from vines planted on several different locations of the south-facing hillside vineyard. Seavey Vineyard's third estate-produced Caravina, the 2001, was made from 100% Cabernet Sauvignon grapes that came from vines planted on several different locations of the south-facing hillside vineyard, and was harvested during the first three weeks in October. Opaque reddish purple in color, the 2001 Caravina Cabernet offers a dense nose of concentrated hillside fruit interlaced with aromas of tobacco leaf, chestnuts, and roasted meats. This medium-bodied wine is drinkable now, and finishes with tannins that will allow it to last for a decade or more. Winemaking followed classic Bordeaux methods. Harvested at 24 degrees brix, the juice remained in contact with the skins for an average of 14 days. Malolactic fermentation and aging was accomplished in French oak barrels (50% new oak). The Caravina was bottled in June 2003. Upon release on, June 1, 2004, the 2001 Caravina Cabernet will be available by direct mail order and sold at selected wine shops and restaurants. Production: Limited to 900 cases of 750 ml bottles. Tasting Note The 2001 Caravina Cabernet offers a dense nose of concentrated hillside fruit interlaced with aromas of tobacco leaf, chestnuts, and roasted meats. The grapes were harvested during the first three weeks in October 2001. 100% Estate Grown Cabernet Oak: French
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