Nose
Delicious aromas of cassis, plum, mint and charred barrel.
Palate
Black cherry, plum, cassis and wood smoke continue onto the palate. This wine has a beautiful integrated tannin structure supported by medium acidity. The finish is long and shows the exquisite balance of this wine.
Growing Conditions
Seavey's 14th estate-produced Cabernet, the 2003 was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. The 2003 growing season was unpredictable and began with heat spikes in March followed by an extremely wet April. A long cool summer followed that allowed the fruit flavors to evolve. Heat spikes in September followed, helping move the harvest forward. The grapes were harvested with low yields (on average 1 to 1.5 tons/acre) from September 29 to October 14.
Bottling
May 13, 2005
Winemaking
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.
Aging
19 months 100% French Oak (50% new)
