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Seavey Vineyard Cabernet Sauvignon Napa Valley 2001

Winemaker's Notes:

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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Seavey Vineyard:
In the early 1870's, Swiss immigrant Charles Volper acquired a 143 acre parcel along a lovely stream, which flowed down the center of Conn Valley, an eastern spur of the Napa Valley. He planted grapevines on the south facing hillsides, and purchased dairy cattle, which he grazed in the pasture below. He had a handsome stone dairy barn constructed in 1881, the same year he added stone retaining ... Read more
In the early 1870's, Swiss immigrant Charles Volper acquired a 143 acre parcel along a lovely stream, which flowed down the center of Conn Valley, an eastern spur of the Napa Valley. He planted grapevines on the south facing hillsides, and purchased dairy cattle, which he grazed in the pasture below. He had a handsome stone dairy barn constructed in 1881, the same year he added stone retaining walls in support of the bridge across Conn Creek. Charles Volper subsequently entered into a partnership with Georges Crochat, a French immigrant, which they called the Franco-Swiss Farming Company. They built a wooden winery in Volper's large front pasture which borders his entrance trail from Conn Valley Road. Later when the winery burned down they built a stone winery and distillery building on the other side of Volper's entrance trail. When both partners died in 1892, Volper's estate sold his 143 acre parcel to new owners, and it served as a horse and cattle ranch until 1979, when the original Volper 143 acre parcel was purchased by William and Mary Seavey. In 1981, Seavey hired Roy Raymond and his vineyard crew to assist him in replanting the original Volper vineyards. Initially, Seavey sold the resulting grapes to Raymond vineyard and other wineries. From the outset to this day all Seavey Vineyard wiens have been entirely estate produced from Seavey Vineyard grapes. In 1989, the Seaveys renovated the original 1881 stone dairy barn as their winery and tasting room, and in 1990 made their inaugural vintages of Cabernet Sauvignon and Chardonnay under the Seavey Vineyard label, adding Merlot in 1994 and their second Cabernet label, Caravina, in 1999. The success of their early vintages encouraged them to expand production, especially of Cabernet Sauvignon, and required construction of a second winery building in 2000.In 2003, the Seaveys installed one of the first solar energy systems used by a Napa Valley winery. The project eliminates 24,000 pounds of carbon dioxide emissions annually. The Seavey's current vineyard foreman has lived on the property since 1985; they practice old world grape growing techniques while utilizing modern technology. The Seaveys also raise a small number of beef cattle, whose primary function is to keep the grass down in the hills and front pastures for fire prevention, and which occasionally provide a welcome source of organic beef for family and friends. William Seavey, a native Californian, was born in Los Angeles and grew up in Coronado. He went East to Princeton and Harvard Law School, when he met his wife, Mary, who was at Radcliffe. They lived in Coronado, CA and Geneva, Switzerland before moving to the Bay Area in 1968. The 4 Seavey sons spent high school and college vacations working at the vineyard, and the Seavey daughter and her 2 daughters came out from Boston to help from time to time. Read less

Member Reviews for Seavey Vineyard Cabernet Sauvignon Napa Valley

Add your review
Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

will drink next one in 10 years


Snooth User: melomaurice
3996649
4.00 5
12/28/2007

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.


Snooth User: hoovermarc
22842923
4.00 5
08/04/2009

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

External Review
Source: Premium Wine & Spirits
01/03/2012

Seavey has produced some exceptional Cabernet Sauvignons, and I predict the 1995 will be an unexpected winner in many blind tastings. it is performing even better this year than it did last, hence my elevated score. The color is an opaque purple. The wine displays a fantastic nose of classic black currants intermixed with cigar box and cedar scents. In the mouth, it is full-bodied and backward, but persuasively rich,layered and marvelously well-balanced. There is a deep, sweet mid-palate and explosive ripeness and richness in the long, heady finish. A sleeper pick in this outstanding vintage, it should evolve effortlessly for 20ndash;30 years.


External Review
Source: Premium Wine & Spirits
01/03/2012

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 theyrsquo;re ripe and plush, letting the fruit push forward. Needs cellaring. Best from 2005 through 2014.


External Review
Source: Premier Wine & Spirits
05/18/2011

A solid effort. Ripe, rich and concentrated, with a dense, complex core of currant, anise, black cherry and spice, it fills out and finishes with a long, flavorful aftertaste echoing ripe Cabernet themes. Best from 1999 through 2004.


External Review
Source: Premier Wine & Spirits
05/18/2011

Firm, tight and complex, with a rich, focused band of spicy currant, mineral, plum, cherry, cedar and anise, turning rich and flavorful on the finish. Best from 2001 through 2010.


External Review
Source: Premium Wine & Spirits
01/03/2012

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: 2005ndash;2020.


External Review
Source: Premier Wine & Spirits
05/18/2011

Seavey has produced some exceptional Cabernet Sauvignons, and I predict the 1995 will be an unexpected winner in many blind tastings. it is performing even better this year than it did last, hence my elevated score. The color is an opaque purple. The wine displays a fantastic nose of classic black currants intermixed with cigar box and cedar scents. In the mouth, it is full-bodied and backward, but persuasively rich,layered and marvelously well-balanced. There is a deep, sweet mid-palate and explosive ripeness and richness in the long, heady finish. A sleeper pick in this outstanding vintage, it should evolve effortlessly for 20-30 years.


External Review
Source: Premium Wine & Spirits
01/03/2012

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 15ndash;20 years.


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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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