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Blackstone Sonoma Reserve Merlot 2007

Merlot from Sonoma County, California
  • W&S91
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Winemaker Notes

The Sonoma Reserve Merlot 2007 is a well-balanced wine with attractive aromas of cocoa, savory herbs, and oak toast. The wine is full-bodied and fruit forward with flavors of juicy black cherries and currants. On the palate, this wine is concentrated with great structure, prominent fruit, and lively acidity, which conclude in a long and pleasing finish.

Blend: 85% Merlot, 7% Cabernet Sauvignon, 6% Ruby Cabernet and 2% Petit Verdot

Critical Acclaim

W&S 91
Wine & Spirits

The moderate 2007 season created wines like this cool, mouthwatering red. It's neither fussy nor ambitious; it just tastes clean and bright, lasting with the flavor of cherries slowly ripened in the shade. Give it some time in a decanter to shed an initial scent of dill and expand on it's berry-rich length, then serve with chopped sirloin off the grill.

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Blackstone

Blackstone Winery

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Blackstone Winery, , California
Blackstone
Sonoma County has always been Blackstone's home and inspiration. Since our beginning we’ve established a reputation for consistently delivering balanced, reliable wines of uncompromising quality

From the start, our goal has been to produce smooth, flavorful, harmonious wines with rich fruit, supple texture, and balanced oak. Early on, this approach found its ideal expression in our Merlot, which soon became — and still remains — America's favorite Merlot.

Edna Valley

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SOU186204_2007 Item# 104484

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