Expansive aromas of raspberry truffles, vanilla anda hint of dried black cherries precede juicy flavors of rich red berries and cocoa powder.
Crew Wines is owned and operated by the Giguiere family. After selling R.H. Philips, owners John and his wife Lane along with his brother Karl decided to focus on a new venture – one that was dedicated to showcasing specific terroirs. Founded in 2005, Crew Wines produces approachable, food-friendly wines. The owners named the company Crew in honor of the many staff members who left R.H. Phillips to help them start their new venture. Crew Wines produces wines meant to explore the terroir of Dunnigan Hills and the California coast. To that end, the team has spent a great deal of time identifying and nurturing just the varietals that adapt well in this environment. Occasionally, a small percentage of coastal fruit is included to intensify natural aromas and flavors. Matchbook Wines are a tongue in cheek homage to John and his brother’s childhood when they used to get into trouble for lighting matches and setting off rockets.
|Wine maker notes
|The grapes were gently crushed and fermented in small, temperature-controlled stainless steel tanks. Specially selected yeast (Assmannshousen) was used on two-thirds of the lots to enhance color and flavor extraction without harsh tannins. The other third underwent a native fermentation which gives this wine intensity and complexity. The tanks were pumped over twice a day until nearly dry, then pressed and aged in oak barrels for 18 months. We like to use an assortment of French, Hungarian and American oak and only 20% new to avoid over-oaking. This wine was further enhanced by blending in 8% Graciano and 4% Cabernet Sauvignon to give it depth, richness and improve structure.
|(87% Tempranillo, 9% Graciano, 4% Cabernet Sauvignon). The Tempranillo and Graciano were grown from cuttings imported from the Ribera del Duero region of Spain. The grapes were fermented in small, temperature controlled stainless steel tanks – one third was fermented with native yeasts until nearly dry with twice daily pump overs. The wine aged for 18 months in American, French and Hungarian oak (20% new) and was blended with Graciano and Cabernet.
As a farm kid growing up in the late 1950´s and early 1960´s John Giguiere was a confirmed pyromaniac starting various things on fire such as his father´s wheat field. At one point, fearing total ruin from his kids burning him out of the house and farm, his father took them to the city jail for an hour stay to impress upon his brother and him the futility of their fascination with fire. John and his brother answered at a later date by graduating from random fires to the launching of rockets which often blew up at some stage of the its journey resulting in more random fires and a call to the local fire department for help. They eventually grew out of this fascination with the “Matchbook” but still have fond memories of the power they possessed.
About the Appellation
Matchbook has seven products, all focusing on varietals that perform well in the warm Dunnigan Hills climate. We blend a percentage of coastal fruit to the Dunnigan Hills wines to add structure and intensify flavors.