It is with great pleasure that we release our 2012 GTS Cabernet Sauvignon! The 2012 growing season was a joy to behold with great weather, ideal temperatures, and no drama! The result was beautifully ripened fruit and a robust harvest. James Laube of the Wine Spectator says that the 2012 “…is a game changer in California, especially for its star wine Cabernet Sauvignon.” We couldn’t agree more.
Antonio Galloni recently rated our 2012 at 94 points saying “The 2012 Cabernet Sauvignon GTS bristles with energy and tension, both unusual qualities for the year. Rose petals, bright red plums, spices and mint are some of the many notes that jump from the glass. The 2012 impresses for its balance and harmony. This is easily one of the best Cabernets I have tasted from Tom Seaver and his winemaker, Thomas Rivers Brown.”
We continue to be extremely grateful to our winemaker, Thomas Brown, and our vineyard manager, Jim Barbour. Our 2012 sings not only because we were blessed with a great growing season but also because of this extraordinarily talented team who know how to bring forth the highest quality from our little gem of a vineyard. Tom and I also want to thank the beauty and brains of Seaver Vineyards. Our niece, Karen, and our daughter, Anne, have been strong arms in our business process and education with adaptable, versatile and capable qualities. They complete the “Seaver” in Seaver Vineyards. Thank you KAOS & AES! You make us proud.
Tom and Nancy Seaver
The 2012 GTS continues our string of great wines in even numbered vintages. After tasting through a complete vertical of GTS, this wine appears to be the all star in the lineup. 2008 and 2010 showed spectacularly as well but the ’12 had a completeness to it that elevated it slightly above the other two. I’d guess the two contributing factors to this are a more complete, healthy growing season and the maturation of a small block of clone 6 on the estate. Growing conditions in 2012 were about as ideal as anyone could imagine, warm but not hot afternoons and cool evenings that helped preserve acidity. The long season helped fully ripen tannin without producing high sugars. The one knock on the season was slightly bigger than average berry size but being in the mountains, we didn’t see it. To further aid concentration, we saw our first mature crop of clone 6, a selection known for its small berries, high degree of fruit concentration and savory, varietal character. After 10 months in barrel, we realized the 2012 GTS would be the best edition we’d ever produced. We combined all four clones at that time (6, 7, 337 a 191), producing a wine with a level of completeness at release that we have never seen before.
Thomas Rivers Brown