Seavey Vineyard’s thirteenth estate-produced Merlot, the 2006, was made from 77% Merlot and 23% Cabernet Sauvignon grapes grown at several different elevations of the vineyard. The grapes were harvested at optimal ripeness of sugar and tannins and with concentrated fruit flavors. 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. They harvested the 2006 Merlot in just two days, beginning on October 12 with their steep hillside block and finishing on October 16 with the lower blocks. 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. They counterbalanced the Merlot’s austerity with the addition of some rich Cabernet Sauvignon from their two best blocks. The resulting wine is concentrated, smooth and balanced.