Legend Tom Seaver talks Wine and Baseball with Joseph & Curtis

Tom Seaver was an incredible baseball player. In 1992, he was inducted into the Hall of Fame by the highest percentage ever recorded (98.4%). Tom started a vineyard on his 116-acre estate in 2002 and I am here to tell you he may end up in the wine hall of fame, because his wines are truly incredible. Lets catch up with Tom and see what he has been up to.‍

Did your childhood in California have anything to do with getting into the wine business?

‍I can't say that it did. I never really got interested in wine until I got to USC. I honestly don't think I had a glass of wine until I got the University of Southern California.

‍First things first I wanted to say thank you for your service (Tom served in the Marines) What was that experience like?

‍It was the most important turning point in my life, understanding what it means to be a Marine, to wear a uniform proudly, teamwork, and the solidification of all the things that my mother and father had been telling me the 4 or 5 previous years. I gained a better understanding of teamwork, leadership, dedication, diligence. I had Marine Corp written all over me when I first took the mound in the big leagues.

Toughest coach?

‍I don't think I ever had a toughest coach. I think the most helpful coach I ever had was Gil Hodges. He was my manager early in my career. It wasn't toughness I got from him, it was the learning curve of respect and dedication, the same things I learned in the Marine Corps, and Gil fully solidified those philosophies.

‍When did you think you belonged in the big leagues?

‍It probably came at some point in the middle of my first year when I truly starting believing that I belonged in the Big Leagues. When I think about it more it was probably the All Star Game in 1967 in Anaheim and I came in to pitch at the bottom of the 15th inning in a 2-1 game and when I got to the mound, which really for the first time I realized was my office, I said to myself, "I can do this". I can pitch and be successful and I've earned that right to pitch again the Carl Yastrzemski's of the world. Albeit I walked him on purpose in a one run game! I guess from a military standpoint, I had won my stripes.

Please tell me how and why the wine business?

‍Sometime in the middle of the "journey" of my HOF career, my brother-in-law asked me, what are you going to do when this is all done and without hesitation, I said "I'm going back to California to raise grapes." When I retired, Nancy and I started looking for property in the Napa Valley. I have been passionate about wine for most of my life and growing grapes and having a vineyard was always the next adventure.

‍How did you decide on what type of grapes to grow?

‍My vineyard manager, Jim Barbour, decided for me. I was a big Zinfandel fan, still am, so I wanted to grow Zin. When I told Jim this he said, "You don't grow Zinfandel on Diamond Mountain, especially on this south facing slope that your vineyard has." So we planted Cabernet Sauvignon grapes.

‍Your favorite wines?

‍Zinfandel, Cabernet, Sauvignon Blanc, and Granache

Favorite restaurants?

‍Jole, The Lakehouse, and Solbar (all located in Calistoga).

‍Please tell us about the vineyard and how involved are you with the vineyard

‍I am in the vineyard 7 days a week when I'm not traveling and I'm damn proud of it too. I can't wait to get there in the morning with my three Labrador Retrievers. It's a 90 second journey from my house that I look forward to every day. I am very involved in the day to day work in the vineyard and try to participate in all the vineyard management tasks. The vineyard is a little over three acres, so not very big, on a south facing slope on Diamond Mountain and is planted with 4 different Cabernet clones.

‍Thoughts on your winemaker Thomas Brown?

‍Thomas Brown is an All-Star, Hall of Fame winemaker. He is an artist. We both share a love of wine and of baseball, he's a big baseball fan, which has made our business relationship and personal friendship even stronger.

How many cases will you make this year...goals for future?

‍Close to 500 cases and maybe a little more depending on the growing season. We don't have any plans to expand the vineyard in the future as there's no more room on the property. Our goals for the future are to simply continue to make the best wine we can from our vineyard every year.

‍Favorite food and wine pairing?

‍Lamb, green vegetable, scalloped potatoes, and a beautiful bottle of GTS Cabernet.

‍Please tell us about the recent two ratings you just received

‍Receiving the two ratings at the end of last year, 97 points for the 2008 GTS from the Wine Spectator and 92 points for the 2009 GTS from the Wine Advocate, was exhilarating. To receive that kind of recognition for all the enjoyable work we do and for all of Thomas's work, it was exhilarating. The ratings also helped put us on the map, so to speak.

How would one purchase Seaver wines?

‍Because we only make about 450 - 500 cases a year we only sell our wine once, sometimes twice, a year to the people on our mailing list. The best way to receive an offering to purchase wine is to sign up for our mailing list on our website, www.seavervineyards.com. You can also email us directly at contactus@seavervineyards.com. The 2009 will be available for purchase online until the 2nd of March.

‍Why is it important to cellar wine and of course have a J&C wine cellar?

‍It's important to cellar wines because big varietals, Cabernet being one of them, need time to shed their youth. It's also important to give the wine time to grow in the bottle.