1993 Cabernet Sauvignon 3.0
Robert Parker, The Wine Advocate (Dec. 1996) - 91 points
"The 1993 Cabernet Sauvignon has developed well. It is performing far stronger than it did when I first tasted it a year ago. The wine possesses a dark saturated purple color, a sweet, truffle, cassis-scented nose, and dense, powerful, full-bodied flavors with considerable glycerin, extract and tannin. It reveals more sweetness of fruit, as well as a more expansive, chewy texture than it displayed immediately after bottling. For the 1993 vintage, this is a top-notch effort."
Seavey's fourth estate-produced Cabernet, the 1993, was made from grapes that came from vines planted in 1982 and 1983 on several different locations of the south-facing hillside vineyard. The Spring was wet and cold with blooming commencing in late May. Cool growing season temperatures were broken by intermittent heat spells in August and September. Harvesting occurred over an extended period beginning in September and ending in October.
Winemaking style followed classic Bordeaux methods. Harvested at 24 degrees Brix, the juice remained in contact with the skins for an average of 21 days and, following malolactic fermentation, the wine was aged for 18 months in French oak barrels (50% new oak) and then bottled on May 27, 1995.
100% ESTATE GROWN, PRODUCED & BOTTLED, NAPA VALLEY AVA