Dr. Owen Bargreen

9.7

Sourced from the Loess, Seven Hills, Holly Roller, Serra Pedace, Mill Creek Upland and Leonetti Old Block Vineyards, the red blend was aged for 22 months in French oak before bottling. The final blend is a smaller than usual portion of Cabernet Sauvignon (73%) and an unusually high portion of Malbec (22%) with just a touch of Cabernet Franc (5%). This wine needs a two hour decant before enjoying. Once aroused, this slowly unveils green bell pepper, blueberry compote, creme de cassis and sagebrush tones that fill this highly perfumed nose. The palate is decadent, revealing an exceedingly plush texture. With bright acidity and serious weight, the wine expresses copious dark fruits with sweet pipe tobacco, blueberry compote and dark chocolate shaving flavors. Seductive in its youth, this stunning new bottling will have an exceedingly long life ahead of it. Try to resist this beauty for at least another year. Drink 2020-2045- 97 — 6 years ago

Martin G Rivard

9.5

I truly am not a silver oak Fan but their old stuff has some Kung pow to it. It actually evolved after being opened in the glass for an hour. I prefer it to a new vintage hands down, no questions asked. This actually surprised me and is definitely the WOTN between these two. Truly, truly surprised me. Can’t go wrong for this price point! I found this one for sale for 80 bucks. Winner, winner chicken dinner in my book! — 7 years ago

with Christine

Somm David T

Independent Sommelier/Wine Educator

9.2

When it comes to my B-day, there is only one fit, an old Pichon Lalande with my Ribeye. As a lover of Bordeaux, these two are my favorite pairing. It’s a very slow walk to the finishline. A small bite of steak and a sip of 89 Pichon Lalande. Then, repeat until finished. I had some concerns about this bottle. A slightly slippery and crumbling cork. The first sip was not bad, but not what you want or are expecting. After some time in the decanter, it really started to shine. On the nose; ripe, ruby, floral cassis, blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, tobacco leaf and perfumed red florals with violets. The body is full, round and silky. Tannins are well resolved at around 80%. The texture, length, tension and length are in a sweet spot. The fruits are ripe, ruby & expressively floral. Blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, scorched earth, tobacco leaf and perfumed red florals with violets. The acidity is just a little off but still nice. The finish is divided nearly equally in fruit, earth, florals and herbaceous. It’s very enjoyable but falls just a little short in longer, lingering length. This bottle had good storage, not great. Even so, still has another three to five years ahead. A bottle with excellent storage has another five years beyond this one. Photos of; the backside of Pichon Lalande, angled terrace view of their vines right next to Latour, my steak & twice baked potato (so good) and CEO Nicolas Glumineau. — 7 years ago

Bruce Evans

9.5

10yrs old but still a ton of beautiful fruit in this full bodied Merlot. Consistently one of Spring Mountain's best Merlot's for last two decades! — 8 years ago

Courtney DalPozzo

9.7

Nose is jammy, some plum. Taste is rich, peppery and delightful. Two thumbs up. — 9 years ago

Beki Mann

8.9

White peaches, light fresh flower note, toned acid, not super high, lithe and delicate with a medium weight and elegant old world structure. Had with a caprese salad, but honestly tomatoes overpower this. Try a strawberry salad with goat cheese instead. — 10 years ago

Corey Zamora, CSW

9.0

2013 vintage. Elegant new world Pinot, lots of red fruit with subtle old world influences. — 10 years ago

Kevin Craw

9.0

2011 vintage. Parker was right. Excellent wine for a good price. If I was ever having a function and wanted to save money but impress I would buy a case or two of this — 10 years ago

Josh Mersfelder

8.9

A great balance of Oregon fruit with some old world character. Definitely worth a try. — 11 years ago

JKT

9.0

Sweet red fruits and leather and hints of oak on nose. balanced palate medium body with good acids and liveliness and good finish. Apparently classic old school Rioja profile with many more years to go. Two more to be cellared. Just ordered the '09 Grand Reserva. — 6 years ago

Tom Hamilton

9.0

Coravin model two allowed me to tap into this 70 year old bottle. Smooth at first, didn’t improve much during the first 30 mins. Stayed solid throughout. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.7

The nose reveals; dark currants, blackberries, heavy black plum, black raspberries, dark cherries and some blueberries. Black tea, expresso roast, anise, crushed dry rocks, big vanilla, clove, a little nutmeg, dry underbrush, sweet tarry notes, leather, woody notes with dark fresh & withering flower bouquet.

The body is big and lush. The tannins are big, meaty and tarry. Very dark currants. Blackberries, heavy black plum, black raspberries, dark cherries and some blueberries & strawberries as they open up. Black tea, expresso roast, steeped fruit tea, anise, crushed dry rocks, dry clay, big graphite, big vanilla, dark spice, clove, light dry herbs, a little nutmeg, dry underbrush, sweet tarry notes, leather, cedar with violets dark fresh & withering flower bouquet. The acidity is round, fresh and beautiful. The big, long, well balanced finish is excellent and look forward to having this in 15-20 years. This one will be a stunner!

Photos of, the barn where they make wine and hosts tastings, our private tasting area inside William’s old office. William desk and their outside terrace area.

Producer history & notes...Seavey Vineyard is located along Conn Valley Road in the eastern hills of Napa Valley, about 15 minutes from the valley floor.

This historical property was originally a cattle ranch. However, records indicate grapes were planted on some of the hillsides as early as the 1870’s. The stone dairy barn, still in existence, was built in 1881.

William & Mary Seavey purchased this property in 1979. The estate was originally founded by the Franco-Swiss Farming Company in 1881 which, closed down when Phylloxera destroyed their grape vines and the Volstead Act (Prohibition) went into effect. At the time of their purchase, they were a horse and cattle ranch. They quickly planted the slopes with grapes and initially sold their fruit to Raymond Vineyards. They have never purchased grapes, all their wine is made from estate grapes. Their vineyards are separated into 20 plus individual blocks.

Today, the property is about 200 total acres of which, 40 acres are planted to vine. Their hillside vineyards produce low yields of rich concentrated fruit. A small block of Chardonnay grows in a cooler lower part of their property. Besides grapes, they also raise cattle which are used to graze the hillsides. They feed the vineyard with the cattle cuttings. In 2003, they were one of the first Napa wineries to install solar.

Mary passed away in 2008 and William died in 2016. There daughter Dorie returned to the family business and now oversees the winery operations. Her brother Arthur also handles national and some small international sales, primarily to restaurants. However, most of their wine is sold direct to consumers.

Seavey’s first commercial vintage was released in 1990 a year after they renovated the stone dairy barn into a working winery. Today this stone building is the centerpiece of the property and is where tastings are hosted.

Since 2011, Jim Duane has been their day to day Winemaker. He’s worked at Robert Mondavi and Stag’s Leap Wine Cellars. It should also be noted that Philippe Melka Winemaker/Consultant has been with Seavey since 1995...one of Philippe’s two initial wine making jobs in the Napa Valley were with Seavey and Lail Vineyards.

Seavy makes about 3,200 cases annually depending on what mother nature brings. They make around two hundred cases of Chardonnay, slightly more Merlot and the rest is of the production is comprised of their Caravina and Estate Cabernets.
— 7 years ago

James Forsyth

9.3

Vaucluse is Michael White's Upper East Side French restaurant with a slight American twist. And so it is the wine list. Large sections of French wine are bookended by their US equivalents. Two pages of Burgundy are followed by a handful of Sonoma and Oregon Pinots. We stayed Old School and went for a Bordeaux. Red fruit, tar, leather, somewhat advanced beyond its decade of life. A tasty mid weight wine that was lovely with the rack of lamb and establishment atmosphere. — 8 years ago

with Cara

garry post

8.9

Very fine Michigan Pinot Noir. Light, complex, cherries, cola, leather, blueberries. With Coq au Vin one night and cheese and crackers two days later. — 10 years ago

Eric Hwang

9.0

Nearly two years since I last open one of these and it has definitely seen better days. It's only seven years old. Initial barnyard funk gives way to a host of aromas—leather, cured meat, musty (Brettanomyces?), teriyaki beef jerky. Loads of black fruit, soy sauce and prunes with smooth tannins. I have one more of this vintage. Drink 'em if you got 'em. I certainly will be. — 10 years ago

Ann Altman

Wine Manager Young's

9.7

Two words: Bad Ass — 10 years ago

with Jonathan

Will Pendleton

9.8

How lucky am I? Two Pappy's in one weekend. — 10 years ago

Molly Rydzel

9.6

Herb lamb is never without his dog... — 11 years ago

Dr. Owen Bargreen

9.3

The 2012 Grand-Puy-Lacoste is comprised of of 76% Cabernet Sauvignon and 24% Merlot made by François-Xavier Borie, oenologist Christel Spinner and consulting oenologist Eric Boissenot. The vines at Grand-Puy-Lacoste are 38 years old and are set on gravel soils. The wine needs more than a two hour decant to unveil ripe creme de cassis, anise and graphite flavors with lighter earthy tones. Bright and focused, this is just an infant now. Drink 2022-2040- 93 — 6 years ago

A L

10

Amazingly fresh and colorful taste, great for red meat and just relaxing when it’s chilly outside — 7 years ago

Winston Jones

Host OrganicWineReview, Assistant Buyer Savvy Cellar Wine Bar

9.2

Bought in Cahors a few weeks ago! A great tasting experience at Cht. Lagrezette. 10 years old and drinking oh so well. The deliciousness factor is off the charts, couple that with earthy qualities and you have yourself a world class wine. Bravo! I could’ve waited another year or two but I have no patience and no cellar on my boat. I’m happy and my steak is happy — 7 years ago

Steve Anderson

9.3

Representative wine poured at the California Old Vine Seminar featuring Morgan Twain-Peterson and Tegan Passalaqua, moderated by John Alban. Informative event st Hospice du Rhône. — 7 years ago

Carlo De Mello

9.5

This wine is drinking remarkably for a 53 year old! It evolved in the glass over two hours and had delicious notes of dried fruits and a nice finish. — 8 years ago

Mark Flesher

9.1

REALLY impressed with this wine. This one was quite grassy and nitrogenous right upon opening. Settled down but took probably TWO HOURS. Not really expecting to open the 74 BV Latour TWO HOURS before your guests arrive, but next time I guess I will take note! This wine is made in a classic style. Though over the hill, this wine was still quite impressive and really did fit in well with wines that were 30 years younger. This wine poured a rather light Beaujolais style into the glass. There was definitely some browning/bricking present, but not as much as I had thought. The nose was a lot of raisin and was almost quite port-like. The palate had a really interesting earthy, old raspberry and grandma's closet kind of funk at first, but settled down to a nice candied nitrogenous black cherry with a chalky short finish. The best days of this wine are certainly behind it, but I was really quite amazed at how this one presented. The fruit was giving all it had (it just didn't have a whole lot left). — 8 years ago

David Kline

9.3

A wall of cedar coated in turbinado crystals, sweet tea, vanilla mist, wintergreen and wildflower honey up the two-hole. Really a gorgeous array. Orange blossom honey, pine nut, rock candy, lemongrass, cocoanut, cocoa powder, soft vanilla, sweet tobacco, coffee candy, brickle notes, squash blossom, poppy flower, and the worlds most perfect raisin. As delightfully indulgent as drifting carelessly down a clean river in spring and being enveloped in an endless array of budding flora! — 9 years ago

with Courtney

Monica Halloran

9.2

Always love this wine. This vintage seems more fruit forward than other vintages with a lot of apple flavor. — 10 years ago

Doug Sayed

9.4

A huge wine, even at 10 years old. Better on day two, after much of its structure has settled down. Dark fruit palate with lengthy finish. Really great stuff. — 10 years ago

Scott Rowe

9.0

#bytheglass
12' Two Men in Mendoza Malbec
Candied cherries and toffee get you ready for sweetness then bam as savoury and Saturn like as they come. — 10 years ago

Deborah Heath

9.4

From Bechthold Vineyards' sandy soil, 135 yr old Cinsault. Elegant bright red fruit, savory herbs — 11 years ago

with William

Liz Dennis

10

Love. Old faithful. Sparks. Had two between the two of us. — 11 years ago