This powerful Merlot embodies the rugged nature of the steep Seavey vineyards. The rich, complex nose offers up plum, black cherry and cedar with hints of compote, dried flowers and cola supported by ripe blackberry.
The core of ripe fruit lingers enticingly on the palate. Assertive but with a smooth fine-grain tannin finish.
Seavey's tenth estate-produced Merlot, the 2003, was made from grapes that came from vinesat several different elevations of the south-facing hillside vineyard. The 2003 growing season was unpredictable and began with heat spikes in March followed by an extremely wet April. A long cool summer followed that allowed the fruit flavors to evolve. Heat spikes in September followed, helping move the harvest forward. The grapes were harvested with low yields during late September.
Winemaking style followed classic Bordeaux methods. The wine was aged in French oak barrels for 18 months before bottling. Harvested at optimal ripeness, the juice remained in contact with the skins for an average of 14 days and, following malolactic fermentation, was aged in French oak barrels (40% new oak.
18 months 100% French Oak (40% new)