92 Pts Stephen Tanzer - Vinous Media
Please note, these are 1.5L Magnum sized bottles.
"Medium ruby. 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, game and smoke; 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." 92 points - Stephen Tanzer - International Wine Cellar
"There are approximately 2,000 cases of the 2000 Cabernet
Sauvignon, a blend of 92% Cabernet Sauvignon and 8% Petit Verdot.
A powerful, strong effort for this challenging vintage, it exhibits an
opaque purple color as well as a tight but promising bouquet of earth,
creme 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." 91+ points Robert Parker
"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. As Robert Parker noted, 2002 was "a challenging year, particularly for Cabernet Sauvignon producers, this vintage's cool growing season was complicated by unusual amounts of rainâ¦Many rushed to harvest in order to save the grapesâ¦the finest wines have come from those who waitedâ¦Some terrific wines can be found." At Seavey Vineyard we were among those who waited to pick until our grapes had reached optimum ripeness and complexity."
"Harvested at 24.5% degrees brix, the yields were 2 tons/acre, up from 1.5 tons the previous year, but still quite low. Winemaking 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." -Winery
"A native of Bordeaux, Philippe Melka grew up intrigued by the intricacies of the land around him. When it came time for college he acted on his childhood interests, studying geology at the University of Bordeaux. A class in winemaking was a turning point, propelling him to earn a Masterâs degree from the school in agronomy and enology. Melka has the rare combination of talent and good fortune to be a top winemaker who started at the top: his first job out of school was at ChÃ¢teau Haut Brion. From there, he took a position with the reputable Moueix Company and was sent to Dominus Estate in Yountville to study soils in 1991. Napa Valley soil proved to be a revelation for Melka."
"After further deepening his expertise with a stint at Dominus sister property ChÃ¢teau Petrus in 1993, Melka set out traveling, dividing time between soil study and winemaking at world-renowned wineries Badio O Coltibuono in Chianti and Chittering Estate in Australia. In 1995, he returned to Napa full time, and for the past 15 years, Melka has served as a winemaking consultant for some of Napaâs most highly regarded properties, including Vineyard 29, Hundred Acre, Dana Estates, Gemstone Vineyard and Lail Vineyards. Melka is recognized as one of the wine industryâs leading winemakers: Robert Parker named him one of the worldâs nine most important winemakers, while Food & Wine declared him âwinemaker of the yearâ in 2005." -Winery