2004 Cabernet Sauvignon 6.0
Stephen Tanzer, Vinous (April 2017) - 95 points
"Bright medium ruby. Sexy claret-like scents of dark raspberry, blueberry, blackberry, boysenberry, licorice, cigar box, mocha, spices, mellow oak and spun sugar, accented by a note of tamarind. Youthfully tight but very fine-grained, displaying outstanding intensity and verve to its dark berry, spice and savory mineral flavors. This juicy wine boasts terrific inner-mouth tension and stimulates the salivary glands on the long, ripely tannic, sweet/savory finish. Wonderfully suave and classy Cabernet with many years of development ahead of it."
Robert Parker, The Wine Advocate (April 2014) - 96 points
"Philippe Melka oversees Seavey’s vinification and elevage, and the 2004 is another spectacular wine from this Conn Valley hillside vineyard. This 100% Cabernet Sauvignon was aged 19 months in French oak, of which 50% was new. Melka has always said the key to understanding the Seavey vineyard is to tame what can be relatively robust and aggressive tannins. This spectacular 2004 is performing better now than I remember it in its youth. A dense ruby/purple color is followed by lots of charred earth and a Graves-like hot rock character, cassis, earth, spice and truffle notes. This full-bodied classic is beginning to drink well, which is unusual for a young Seavey. I’m still enjoying my 1990 and 1991 Seaveys! This full-bodied, powerful, rich as well as civilized and, dare I say, elegant beauty will drink well for 15-20 years. This is one of the great, unheralded, under-the-radar terroirs in all of Napa Valley."
Seavey's 15th estate-produced Cabernet, the 2004, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. The 2004 growing season was short and warm, resulting in steady, evening ripening. All of our vineyard blocks ripened almost simultaneously, giving us many harvest-time challenges as we scrambled to keep up with fruit ripening. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre) from September 9 to October 2.
Winemaking style followed classic Bordeaux methods. Harvested at 26 degrees Brix, the grapes were sorted, destemmed and gently lifted into small tanks for fermentation. The juice remained in contact with the skins for an average of three weeks. Malolactic fermentation occurred while the wine aged for 19 months in French oak barrels (50% new oak) and was bottled on May 25, 2006.
100% ESTATE GROWN, PRODUCED & BOTTLED, NAPA VALLEY AVA