Seavey's 2006 Merlot shows floral notes of cherry and plum blossoms laced with cassis, figs, bay leaf, and forest floor.


Lingering, chewy tannins create a notably long finish with a velvety texture. The wine's full-bodied and opulent structure is one to be savored.

Growing Conditions

Seavey's 13th estate-produced Merlot, the 2006, was made from grapes grown at several different elevations of the vineyard. The rich fruit benefited from a hot summer with several heat spikes and an extended growing season with a long harvest. Our Merlot grapes were harvested in just two days, beginning on October 12 with our steep hillside block and finishing on October 16 with the lower blocks.


Winemaking style followed classic Bordeaux methods. Following fermentation, the wine was aged in French oak barrels (50% new oak) for 18 months before bottling in May 2008. The fruit had low potential alcohol and medium-high acidity, which led to a very bright and structured wine, with an abundance of red fruit character. We counterbalanced the Merlot's austerity with the addition of some rich Cabernet Sauvignon from our two best blocks. The resulting wine is concentrated, smooth and balanced.


18 months 100% French Oak (50% new)