Warming Blackstone Reserve Merlot

Fall was definitely in the air this morning, a cool 45 degrees and that damp earthly scent in the air. Even my dog knows fall is in the air when we went for a walk at 6am.  A new spring in his step as he knows hunting season is just around the corner and the dog days of August are behind him.  While 6 am was a little early to be thinking of wine, the crisp noon hour isn't.  The entire day makes me think of the upcoming fall leaf colors and warming red wines.

With these thoughts in mind I chose to relive the Blackstone Sonoma Reserve 2007 Merlot.  This wine is not 100% Merlot of old, but a pleasant blend consisting of 85% Merlot,7% Cabernet Sauvignon,6% Ruby Cabernet, 2% Petit Verdot. The nearly half of the grapes comes from the hot climate Alexander Valley (45%) while Dry Creek Valley (22%), Sonoma Coast (15%),  Carneros (10%),  Sonoma Valley (2%),  San Joaquin County (6%) make up the rest.  After harvesting the grapes at the peak of ripeness they are cold soaked for 3-5 days to bring out the flavors of the fruit.  The primary fermenting takes place in the steel tanks. The wine is then aged in for 20 months in a combination of new and old oak barrels. Despite the complex blend of grapes and vineyards and the wine making process, the wine itself isn't overly complex.  The ripe fruits dominate the tastebuds with just a hint of oaky spices.

Varietal: Merlot 

Producer/Importer:  Blackstone
Region: Sonoma County
Vintage: 2007
Price: $19.99

Tasting notes:

 Sight (Color/Clarity):  clear light ruby edges with an opaque 

                   black red body

 Smell (bouquet, aroma): musty wood and ripe fruit

Taste (acidity, balance, body): hint of spice, cranberry and black cherry.

                   Slightly dry with a nice balance of acid and tannins. long finish.

Bottle Presentation: black bottle with an elegant classic black label

Label description: "Our Sonoma Reserve Merlot is an elegant, well-balanced wine with attractive aromas of cocoa, black currant, clove and toasted oak. The wine is full-bodied with layers of juicy black cherries, coffee, and clove, finishing with a velvety mouthfeel and a well-integrated structure. After pairing with beef or pork tenderloin, cassoulet, sausage, or beef ravioli, don’t try to subdue the subtle “Bravo” that might cross your lips." -Winery

Comparisons:
Overall rating (1-10): 7.5
Date consumed: November 10, 2010
Comments: acidity: 5.9 g/l, pH: 3.57, alc: 14.5%

Thoughts of last fall...Hogue Late Harvest Riesling

The crisp mornings have me craving wine again. Those who know me are probably thinking 'since when  have you stopped'.  I what I really mean is I am feeling more adventurous in wine, ready to mix it up from the summer sweet crisp whites. 

I have finally finished the blogs for February thru May 2011. Since wine tasting doesn't start for another two months (November 11th- mark your calendars) I think I will  re-live the wines from last fall. Starting with a sweetie....it's a late harvest so it is fall like...

Varietal: Riesling       

Producer/Importer:  Hogue

Region: Columbia Valley

Vintage: 2009

Price: $12.99

Tasting notes:

 Sight (Color/Clarity):  Light golden yellow

 Smell (bouquet, aroma): sugary

Taste (acidity, balance, body: Very sweet desert wine,  syrupy consistency.

Bottle Presentation:
Label description:

Eastern Washington's low annual rainfall and cool nights during the growing season make it the perfect area for producing consistently great late harvest wines. Hogue has developed a style with Late Harvest White Riesling that includes a moderate level of sweetness, richness, viscosity and crisp balancing acidity with just a hint of complexity from the noble rot, Botrytis cinerea. The Hogue Late Harvest White Riesling has aromas and flavors of dried apricot, tangerine, orange peel, vanilla, raisin, and powdered sugar. The wine has good sugar to acid balance. Pair it with fruit sorbets, poached pears or hot apple pie." -Winery

Comparisons: Taste similar to a Mascato, but thicker.

Overall rating (1-10): 8

Date consumed: November 10, 2010 and April 13, 2011

Comments:

Cabernet Sauvignon- Rosemount

I dont' think I have ever gone wrong with a Rosemount wine, and the 2008 Cab is just right.  It beautifully balances sweetness with acidity and tannins.  The smooth texture fills your mouth with an explosion of fruity flavor and leaves a lingering sensation of spiciness. 

Varietal:    Cabernet Sauvignon

Producer/Importer:  Rosemount

Region: Australia

Vintage: 2008

Price: $9.99

Tasting notes:

 Sight (Color/Clarity): deep ruby red around the rim, with darker body

 Smell (bouquet, aroma): fruity-sweet cherries

Taste (acidity, balance, body): smooth on the tongue, sweet cherries with a spicy finish.  balanced acidity and tannins

Bottle presentation: A slightly unique bottle that is rounded at the top, but square at the bottom.  Diamond shaped label.

Label description:  No label description.  Winemakers notes from the http://www.rosemountestate.com.au/ website state "A wine with a soft, fruit-driven palate with bright, expressive fruit and great texture.  Great mid-palate fruit flavors lead to a generous finish, supported by lovely, fine tannins."
Comparisons:

Overall rating (1-10): 9

Date consumed: May 11, 2011

Comments:

Pedro Ximenez- Cava de Chacras

The Pedro Ximenez grape originated in Spain and is used mostly in the production of fine sweet sherries.  When aged  it turns black giving the flavors of raisin, fig, and chocolate.  However, when used to make a white table wine, like what was sampled here, it transformations into a light acidic wine.

Varietal:  Pedro Ximenez

Producer/Importer:  Bodega Cacas de Chacras

Region: Mendoza Argentina

Vintage: 2008

Price:

Tasting notes:

Sight (Color/Clarity): light golden color

Smell (bouquet, aroma): similar to a chardonnay- vanilla and butter

Taste (acidity, balance, body): a little dry, a little acidic, buttery finish like a chardonnay.

Bottle presentation:

Label description:  "With a delicate yellow color, it's flavor is intense and fine with what reminds us of white flower blessed with the smooth flavor of butter and vanilla. It is fermented in French oak barrels. Fresh on the palate, it remains stimulating with a  long finish. Ideal serving temperature between 46 and 53 degrees Fahrenheit.  After uncorking allow it to breath for 15 minutes, and then enjoy."

Comparisons:

Overall rating (1-10): 4

Date consumed: May 11, 2011

Comments: 13.5% alc.