This historic estate was acquired by William and the late Mary Seavey in 1979, and their first eye-opening performances, for me, were the 1990 and 1991 Cabernet Sauvignons. Primarily dry-farmed, from steep hillsides in Conn Valley, the challenge, according to winemaking consultant Philippe Melka, has always been to get the tannins under control, as they can be rustic. Certainly he has achieved that consistently for the last decade. The 2005 Cabernet Sauvignon Estate was aged 19 months in 50% new French oak, and there are only 100 cases of it. It’s a blend of 92% Cabernet Sauvignon and 8% Petit Verdot. The first bottle was maderized, but the second bottle was in pristine condition, fresh and dense, with lots of blackberry and coffee/espresso notes mixed with blackcurrants, smoky barbecue and earth. Intense, full-bodied and ripe, with low acidity and sweet tannin, this wine has seemingly hit full maturity, where it should last for at least another decade. I wouldn’t put the 2005 in a class with some of their greatest vintages, but it is top, top flight. (RP)
Full ruby-red. Rather Graves-like aromas of redcurrant, licorice, tobacco, earth, mocha and dried herbs, plus a sexy suggestion of iron. Velvety and sweet on the palate but with lovely inner-mouth herbal, spicy lift to its intense red berry fruit. Beautifully filled-in wine with a serious dusting of tannins. Conveys a strong impression of terroir. (ST)
Rich, focused and complex, with appealing black cherry, red currant and plummy Cabernet flavors that are pure and full-bodied, tapering off a bit on the finish. (JL)
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