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2007 Cabernet Sauvignon 750

2007 Cabernet Sauvignon 750

TASTING NOTES

Aromas of dark cherry, French roast, cocoa, fennel, cedar, cassis and dried floral notes are abundant. Carrying through to the mouth is a delightful array of flavors including dried flowers, cocoa, cassis, French roast as well as notes of blueberry, blackberry, white pepper, violets, and incense. The length and evenness of the growing season helped bring forth a beautifully structured wine with a deep and complex flavor profile. The 2007 Cabernet is a spectacularly harmonious wine that begs to be savored.

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$275.00
/ 750 ml
SKU: SVCS0775

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RATINGS

Stephen Tanzer, Vinous (May 2017) - 94 points
“Knockout nose combines blackberry, currant, black cherry, minerals, graphite, mocha, tobacco and licorice; a wonderfully pure site expression. Plush, concentrated and utterly fine-grained, boasting terrific inner-mouth energy and smoky soil tones. The wine's red and darker fruit flavors are perfectly supported by sound acidity. Very suave and distinctive wine with noble tannins and a restrained sweetness.”

Robert Parker, The Wine Advocate (Dec. 2009) - 96+ points
"Dense purple opaque to the rim, [this wine] reveals a stunning nose of burning embers, soy, blackberries, coffee, and cassis along with a hint of scorched earth. It is a true blockbuster, concentrated, massive Cabernet that should be forgotten for 5-10 years, and drunk over the following four decades. Seavey’s 2007s could be compared to some of the Mayacamas Cabernet Sauvignons from the late 1960s and early 1970s."

VINEYARD NOTES

Seavey's 18th estate-produced Cabernet, the 2007, is a remarkable representation of our vineyard's terroir. The 2007 growing season was one of even temperatures from early spring through fall. We harvested from our Cabernet and Petit Verdot blocks beginning in the first days of September, with the last micro-block picked on October 13th. The 2007 Cabernet is a blend of fruit from 14 small blocks that ultimately produced just 39 barrels of wine.

PRODUCTION NOTES

Winemaking style followed classic Bordeaux methods, beginning with whole-berry fermentation, cold soak and native yeast to start fermentation. In the winery, the grapes were sorted, de-stemmed and gently lifted into small tanks for fermentation. The wine was aged in French oak barrels (50% new oak) for 18 months before bottling in May 2009.

100% ESTATE GROWN, PRODUCED & BOTTLED, NAPA VALLEY AVA

Appellation
Napa Valley
Blend
85% Cabernet Sauvignon, 15% Petit Verdot
Production
860 Cases
Barrels
100% French Oak (50% new)
Cellaring
2014 - 2042
Alcohol %
15.3
Winemaking Team
Matt Reid & Philippe Melka

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