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2010 Cabernet Sauvignon 6.0

2010 Cabernet Sauvignon 6.0


The gradually unfolding aromatics of the 2010 Cabernet are rich with blueberry, violets, toasted oak, vanillin and spice. Flavors on the palate include blueberry, Proven├žal herbs, bittersweet cocoa, baking spices, blackberry, dried violets and tobacco. The broad spectrum of fruit, firm and engaging tannins, and noteworthy minerality conspire together to create an outstanding wine that may be enjoyed now or cellared for many years.

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Robert Parker, The Wine Advocate (Oct. 2013) - 97 points "The 2010 Cabernet Sauvignon Estate exhibits a dark purple color along with a pungent, earthy nose displaying hints of new saddle leather, roasted meats, cedarwood, barbecue smoke, creme de cassis and blackberries. Full-bodied and rich with sweet tannins, great focus and delineation, and a finish that lasts 50 seconds, this killer wine should age effortlessly for 25-30 years. (Keep in mind that the 1990 and 1991 are just hitting their stride where well-stored.)"


Seavey's 21st vintage of estate-produced Cabernet, the 2010, was made from grapes that came from vines grown on steep hillside blocks of the vineyard that we have been farming for 35 years. It was hand-crafted from 100% estate fruit, as it has been since our maiden vintage of 1990. Production in 2010 was the smallest ever in Seavey's history with only 380 cases of Seavey Cabernet produced. The weather was moderate through most of the long growing season, with a few days of elevated temperatures in both August and September. This provided our fruit an unrushed opportunity to mature a broad and deep flavor profile with powerful aromatics, supportive structure, and notable minerality consistent with our vineyard's soils.


Winemaking followed classic Bordeaux methods with whole-berry fermentation. In the cool of the early morning harvest, grapes were promptly de-stemmed and the berries were gently transferred into fermentation tanks. In order to carefully manage the tannins and resulting wine texture, the grapes were neither crushed nor run through a pump. Following fermentation, the wine was aged in French oak barrels (30% new) for 19 months before bottling in June 2012.


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