Seavey Cabernet Sauvignon 1996

  • 92 Robert
    Parker
  • 92 Wine
    Spectator
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Seavey Cabernet Sauvignon 1996 Front Label
Seavey Cabernet Sauvignon 1996 Front Label

Product Details


Varietal

Region

Producer

Vintage
1996

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Seavey Vineyard’s seventh estate produced Cabernet, the 1996, was made from 100% Cabernet Sauvignon grapes that came from vines planted on several different locations of the South-facing hillside vineyard. Eleven lots were harvested in late September and early October, each at optimal ripeness of tannins and sugar as well as flavors. Winemaking style followed classic Bordeaux methods, the juice remaining in contact with the skins varying from 13 days to 30 days and then put in French oak barrels (45% new oak) for malolactic fermentation and aging for a period of 19 months. The wine was bottled on May 11, 1998. The 1996 Cabernet has a saturated ruby color and exhibits a forward aroma of ripe dark plums with hints of sweet vanilla and white chocolate. Full-bodied with a chewy texture, layers of currant-like fruit and well-integrated tannins, this flavorful and lush Cabernet Sauvignon can be enjoyed now or aged for numerous years.

Professional Ratings

  • 92
    The 1996 Cabernet Sauvignon is superb. This opaque purple-colored effort reveals aromas of black currants, creosote, smoke, minerals, and plums. It is full-bodied, with exquisite density and terrific fruit purity and intensity, particularly in the mid-palate and length (always good signs for wines that are meant to improve and last). There is plenty of tannin, but this is a generous, impressively endowed wine that should stand the test of several decades of cellaring. Anticipated maturity: 2003-2025. The Seavey estate has 40 acres of vineyards, yet yields are so low that in 1998 they produced only 2,340 cases!
  • 92
    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.

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Seavey

Seavey Vineyard

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Seavey Vineyard, California
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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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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.

POE164805_1996 Item# 164805

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