Nose
The gradually unfolding aromatics of the 2010 Cabernet are rich with blueberry, violets, toasted oak, vanillin and spice.
Palate
Flavors on the palate include blueberry, Provençal herbs, bittersweet cocoa, baking spices, blackberry, dried violets and tobacco. The broad spectrum of fruit, firm and engaging tannins, and noteworthy minerality conspire together to create an outstanding wine that may be enjoyed now or cellared for many years.
Growing Conditions
Seavey’s 21st vintage of estate-produced Cabernet, the 2010, was made from grapes that came from vines grown on steep hillside blocks of the vineyard that we have been farming for 35 years. It was hand-crafted from 100% estate fruit, as it has been since our maiden vintage of 1990. Production in 2010 was the smallest ever in Seavey’s history with only 380 cases of Seavey Cabernet produced. The weather was moderate through most of the long growing season, with a few days of elevated temperatures in both August and September. This provided our fruit an unrushed opportunity to mature a broad and deep flavor profile with powerful aromatics, supportive structure, and notable minerality consistent with our vineyard’s soils.
Bottling
June 2012
Winemaking
Winemaking followed classic Bordeaux methods with whole-berry fermentation. In the cool of the early morning harvest, grapes were promptly de-stemmed and the 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.
Aging
19 months 100% French Oak (30% new)
