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SEAVEY VINEYARD

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									SEAVEY VINEYARD
2000 CABERNET SAUVIGNON, NAPA VALLEY
100% ESTATE GROWN, PRODUCED AND BOTTLED

The 2000, Seavey Vineyard's eleventh estate produced Cabernet is a blend of 87%
Cabernet, 10% Petit Verdot and 3% Merlot grapes harvested during the month of
October from several different locations of the south-facing hillside vineyard. The
2000 vintage’s growing season was described by Robert Parker as, “A challenging
year, particularly for Cabernet Sauvignon producers, this vintage’s cool growing
season was complicated by unusual amounts of rain…Many rushed to harvest in order
to save the grapes…the finest wines have come from those who waited…Some terrific
wines can be found.” The Wine Advocate, 8/31/02. At Seavey Vineyard we waited to
pick until the grapes had reached optimum ripeness and complexity.

In its most recent reviews, the Seavey 2000 Cabernet is ranked as one of Napa’s top
2000’s, “Complex nose melds black raspberry, dark chocolate, licorice, roasted meat,
and sexy oak notes.          Fat and sweet in the middle, with warm flavors of
plum…suggests almost roasted ripeness, yet shows very good flavor definition.
Finishes with horizontal, fine tannins and lovely persistence. A very successful 2000
from an area, (Conn Valley), in which the fruit obviously ripened well. Rated 92.”
Stephen Tanzer’s International Wine Cellar, May/June 2003. “…A powerful, strong
effort for this challenging vintage, it exhibits an opaque purple color as well as a tight
but promising bouquet of earth, crème de cassis, wood, forest floor, and licorice
aromas. This is a big, deep, chewy atypically authoritative 2000 that will benefit from
5-6 years of cellaring, and keep for 15-20. It may be one of the longest lived
Cabernets of the vintage. Kudos to Seavey for this accomplishment. Rating 91+.”
Robert Parker Jr.’s, The Wine Advocate, 12/23/03.

Harvested at 24.5% degrees brix, the yields were 2 tons/acre, up from 1.5 tons the
previous year, but still quite low. Wine making style followed classic Bordeaux
methods. The juice remained in contact with the skins for an average of 21 days, and,
following malolactic fermentation, was aged in French oak barrels (60% new oak) until
bottling on May 23-24, 2002.

The wine drinks beautifully now and should age well for 12 to 20 years.
Released on October 10, 2003.
Production: Limited to 2200 cases of 750 ml bottles.
Alcohol:      14.1% by volume.

								
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