1994 Cabernet Sauvignon 3.0
Stephen Tanzer, Vinous (April 2017) - 91 points
"Sexy aromas of redcurrant, raspberry jam, woodsmoke and mint. The sweetest of these wines to this point in the tasting, and also showing the best definition of fruit. Still in a distinctly firm style but juicy and alive, with its ripe red fruit, spice and mint flavors showing good balancing acidity and reserve. Nothing sloppy or over the top about this Cabernet. Finishes with drying granular tannins and good energy."
Robert Parker, The Wine Advocate (Dec. 1997) - 91 points
"The glories of this estate remain its Cabernet Sauvignons. After retasting the 1994 Cabernet Sauvignon, I was even more impressed. Made from low yields of approximately 2 tons of fruit per acre from Seavey's east-facing hillside vineyards in the Conn Valley, the 1994 exhibits an opaque purple color and an exuberant yet still young and unformed nose of spice, black fruits and cedar. Full-bodied with layers of dense, ripe fruit, this rich, full-bodied moderately tannic wine...will keep for two decades or more."
Seavey's fifth estate-produced Cabernet, the 1994, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. Following a winter with low rainfall, a long, cool spring was followed by a relatively cool summer. Harvest occurred during the first two weeks of October.
Winemaking followed classic Bordeaux methods. Harvested at 23.5 degrees Brix, the juice remained in contact with the skins for an average of 25 days and, following malolactic fermentation, the wine was aged in French oak barrels (50% new oak) and then bottled on June 19, 1996.
100% ESTATE GROWN, PRODUCED & BOTTLED, NAPA VALLEY AVA