Blackstone Winery Pinot Noir Sonoma County Sonoma Reserve 2007
Grapes for our 2007 Pinot Noir were hand harvested, destemmed, and gently crushed to maintain tannic structure and vibrant fruit flavors. The grapes underwent initial fermentation in stainless steel to maintain dense and concentrated fruit flavors. The juice was cold soaked for five days prior to fermentation and then aged in French oak barrels for approximately 14 months to enhance structure and integrate layers of complexity.
Editorial Reviews for Blackstone Winery Pinot Noir Sonoma County Sonoma Reserve
Meaty cherries greet the nose and while this is a touch alcoholic it also shows incipient complexity with gentle notes of pencil shavings, vanilla, piecrust and baking spices. It’s a rather soft nose and only moderately intense. On entry the wine is immediately quite smooth with nice acidity and very soft tannins. There is an initial blast of smoky toned cherry fruit, which is followed by a slight bittersweet chocolate and caramel tone on the backend that leads to a warm, strawberry rhubarb backend. The finish shows more tannin, which gives the subtle wood spice tones some persistence on the palate though, the fine acidity allow the fruit to pop on the finale after the wood tones have begun to fade. A very nice style of Pinot that may not wow too many people, but is sure to please many more. It’s well suited to drinking on it’s own but is well balanced and food friendly. 89pts
Noticeably woody on the nose with a touch of barnyard and some barbecue spice notes accenting the light cherry fruit. Lighter-bodied on entry with a sweet/sour quality to the wine. The mid-palate is simple, cherry fruit-driven, again with the sweet/sour tension and touches of leather and lightly smoky oak leading to a vanilla tinged backend and lightly fruity finish. Light and easy, though the acid is somewhat off-putting and the finish is slightly cloying. The flavors here are actually fine, structurally it seems a bit off-balance and will probably show better with food. 85pts
One year later, I get the same toffee, chocolate, and nanou flavorings. I like it more this time though, keep it coming!
Coffee n Toffee explosion, with burnt waffles and some sweet fudge in the middle, just like nanou used to make. Not my grandmother, but the proverbial ancestor from an America that never existed, a nostalgic lie parroted for the sake of induced euphoria. Simple and mild body.
Smokey and earthy, this pinot has a very interesting nose of toffee, cream and cherry cola. Tire tracks and cherries on the palate like a classic pinot but this one is a little bit rougher around the edges, with a hint of spice and medicine.
A year later I'm revisiting this wine. Still very much enjoy the total package, but this time I'm getting a bit more sweetness on the back end of the palate. The color is a lovely tan aged roan.
Grittier than most pinots I've had. Light-bodied flavor but full-bodied mouthfeel. Some hoisin and bbq essence. Pretty fun.
Bright dark cherry hue with aromas of red stone fruits, toffee-mocha and spices; on the palate there's notes of black cherries, red plums and ripe raspberries leading to a balance, but short finish.
Food Pairings for Blackstone Winery Pinot Noir Sonoma County Sonoma Reserve
Potato & Leek Gratin Recipe
Sicilian Vegetable Lasagna Recipe
Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce Recipe
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Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Caramelized Onion & Thyme Tarts Recipe
Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano Recipe
Roasted Garlic Grainy Mustard Recipe
Mashed Potatoes with Caramelized Shallots Recipe
Delicata Squash with Caramelized Shallots & Sherry Recipe
The Blackstone Sonoma Reserve Pinot Noir 2007 has distinctive aromas of dried cherries, currant, and cranberries. In the mouth, supple red fruit flavors and a hint of vanilla and spice complement the fleshy mouthfeel and silky long finish. Delicate notes of orange rind and oak toast are also noticeable in the finish. This Pinot Noir is a fantastic pairing for steamed sea bass, smoked chicken, or seafood salad.
|Alcohol: 14.3%||pH: 3.61|
|Total Acidity: 6.45 grams per liter|
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