Seavey Cabernet Sauvignon 2004

  • 96 Robert
    Parker
  • 93 Wine
    Spectator
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Seavey Cabernet Sauvignon 2004  Front Bottle Shot
Seavey Cabernet Sauvignon 2004  Front Bottle Shot Seavey Cabernet Sauvignon 2004 Front Label

Product Details


Varietal

Region

Producer

Vintage
2004

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Potent aromas of black currant, fresh earth, and cedar make an enticing first impression followed by notes of dark fruit and mocha, and hints of leather and graphite. This wine has a rich and powerful yet elegant style—sweet, plush and nicely textured. At a decade out, the tannins are still full of energy yet malleable on the palate.

Professional Ratings

  • 96

    Philippe Melka oversees Seavey’s vinification and elevage, and the 2004 is another spectacular wine from this Conn Valley hillside vineyard. This 100% Cabernet Sauvignon was aged 19 months in French oak, of which 50% was new. Melka has always said the key to understanding the Seavey vineyard is to tame what can be relatively robust and aggressive tannins. This spectacular 2004 is performing better now than I remember it in its youth. A dense ruby/purple color is followed by lots of charred earth and a Graves-like hot rock character, cassis, earth, spice and truffle notes. This full-bodied classic is beginning to drink well, which is unusual for a young Seavey. I’m still enjoying my 1990 and 1991 Seaveys! This full-bodied, powerful, rich as well as civilized and, dare I say, elegant beauty will drink well for 15-20 years. This is one of the great, unheralded, under-the-radar terroirs in all of Napa Valley.

  • 93

    Firm and structured, with ripe, vivid, aromatic currant, floral, fresh earth, spice and hazelnut-scented oak. Everything folds together, in a sleek yet muscular package that offers rich, intense tannins, but also excellent balance.

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Seavey

Seavey Vineyard

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Seavey Vineyard, California
Seavey Vineyard Winery Image
In the 1870s – when Conn Valley Road was little more than a wagon trail – the land which we now farm was planted with grapes to make a “Claret of high repute.” This wine was judged by the St. Helena Star to be “as fine as one might find anywhere.” Commonly known as the Franco-Swiss Farming Company, this was the pioneering vineyard and winemaking operation of Conn Valley. After roughly thirty years of producing great wines, the company dissolved due to the impact of a phylloxera infestation and Prohibition. For more than a half century, cattle roamed the land and grain was farmed but no more grapes were cultivated until Bill and Mary Seavey acquired the land in 1979. Bill and Mary set out to revive the original vineyard, planting the south-facing hillsides of Conn Valley near Lake Hennessey. By 1990, we had remodeled an 1881 stone dairy barn into a small winery and began producing small quantities of Cabernet Sauvignon and Chardonnay. Small blocks of Merlot and Petit Verdot were also added along with a second winery building which includes an underground wine cave.
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One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.

Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.

BTO398609_2004 Item# 398609

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