Blackstone - Chardonnay and Red Blend

Saturday I poured two wines for tasting.  Both were from Blackstone Winery in California.  

Blackstone 2010 Chardonnay ($9) is 99% Chardonnay (Monterey County), blended with 1% Muscat Canelli (Santa Clara County).  "After going direct to press, the grapes underwent fermentation in 70% stainless steel, 30% in barrel, allowing the flavors to cleanly integrate. Then they spent six months in French and American oak barrels, 60% new."  The nose was mild and tropical.  The flavor had a hint of pineapple and vanilla with a tart lemon finish.  Medium acidity.  Crisp.  This received mixed reviews from customers.    

Winemaker's Notes:   Full of lemon and peach aromas with pleasing vanilla and floral flower blossom notes in the nose. The flavors follow suit with a heady mix of lemon zest, Meyer lemon, Pippin apple, and vanilla accompanied by an elegant level of acidity—a very food friendly wine. Try pairing it with grilled fish, seafood, or roast chicken.   

Blackstone 2009 Red Blend ($9) is a new wine in the marketplace.  It is a blend of 46% Merlot, 44% Syrah, and 10% Petite Syrah from the California growing regions of Monterey County, Paso Robles, San Benito County, and Santa Barbara County.  "After going direct to press, the grapes underwent malolactic fermentation in 100% stainless steel, allowing the flavors to cleanly integrate. It then spent 12 months in a combination of French and American oak barrels, 80% of them new."  This had an unmistakable berry nose.  The flavor was a hint of fruit with mild black pepper.  Tannins were also mild.  Customers loved this wine and it went flying off my table.  Extremely popular.   

Winemaker's Notes:   Full of ripe flavors and soft round textures with nice, mature length. The wine is a delicious blend of Merlot, which contributes pretty blackberry, cherry, and strawberry flavors. The Syrah adds dark color and black cherry with cracked black pepper aromas and flavors, and the Petite Sirah contributes inky color, deep black raspberry flavors, and a mature tannin and structure for palate weight. Oak aging contributes smoky overtones, nice rich vanilla flavors, and plenty of smooth weight to the wine.