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2007 Cabernet Sauvignon 6.0

2007 Cabernet Sauvignon 6.0


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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Stephen Tanzer, Vinous (May 2017) - 94 points
Good full ruby. Expressive ripe scents of plum, dark cherry, fresh blood, smoke and minerals. Very dense, plush and concentrated if not quite as fine-grained as some other recent vintages here, as the dark fruit, licorice, spice and mineral flavors are still a bit brooding. This classically dry wine is folded in on itself at present but should have a long life in bottle. Finishes with rising, palate-staining black fruit flavors and tannins that are serious but not dry."

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."


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.


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.


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

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