It leads with Seavey’s characteristic core of savory notes, including warm earth and crushed rock, yet offers an extraordinary concentration of luscious dark fruit flavors—blackberry, ganache, and cassis—likely due to the mild weather of the harvest season that allowed the grapes a few extra weeks to develop their flavors on the vine.

Growing Conditions

Seavey’s 26th vintage of single-vineyard estate Cabernet Sauvignon comes from grapes grown on steep hillside blocks which we have been farming for 36 years. The 2016 growing season was marked by ideal weather and rains that ended a historic three-year drought. It started off warm but July and August were mild, resulting in a long growing season with lots of hang-time allowing the grapes to progress to perfect ripeness.


June 2018


Seavey separately harvests, vinifies and ages each vineyard block of our grapes. Our winemaking follows classic Bordeaux methods with whole-berry fermentation. In the cool of the early morning harvest, grapes from our 2016 harvest were promptly de-stemmed and the uncrushed berries were gently transferred into fermentation tanks. In order to carefully manage the tannins and resulting wine texture, the grapes were neither crushed nor run through a pump.


Following fermentation, the wine was aged in French oak barrels (70% new) for 20 months before bottling.