Seavey Cabernet Sauvignon 2005

Cabernet Sauvignon from Napa Valley, California

95 Robert
Parker
90 Wine
Spectator

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Seavey Cabernet Sauvignon 2005 Front Bottle Shot

Seavey Cabernet Sauvignon 2005 Front Label

Product Details

Varietal

Cabernet Sauvignon

Region

Napa Valley, California

Producer

Seavey Vineyard

Vintage

2005

Size

750ML

ABV

15.4%

Features

Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Seavey Vineyard's sixteenth 100% estate-produced Cabernet, the 2005, was made from 92% Cabernet Sauvignon and 8% Petit Verdot grapes that came from vines planted on several different locations of the South-facing hillside vineyard. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre). Winemaking style followed classic Bordeaux methods. 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), and was bottled on May 25, 2006.

Professional Ratings

95 Robert Parker's Wine Advocate
The densely black/purple-colored 2005 Cabernet Sauvignon has the telltale burning ember, blackberry, and cassis notes, with hints of underbrush, espresso roast, chocolate, and subtle oak. A large, full-bodied wine of admirable intensity, terrific length, and no hard edges, this is a beauty that has put on weight since I tasted it in barrel and immediately after bottling last year. It should evolve effortlessly for 35+ years.
90 Wine Spectator
Rich, focused and complex, with appealing black cherry, red currant and plummy Cabernet flavors that are pure and full-bodied, tapering off a bit on the finish. This was the better of two bottles.

Other Vintages

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2014

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2013

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2012

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2011

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2010

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2009

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2008

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2007

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2006

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2004

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2003

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Parker
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1999

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1997

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1996

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1995

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1994

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1993

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Seavey Vineyard

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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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Napa Valley Cabernet Sauvignon

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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.

BTO134587_2005 Item# 134587