2007 Matchbook TempranilloThe Tempranillo and Graciano vines grown in our Matchbook Vineyard in the Dunnigan Hills are from cuttings
imported from the Pesquera region of Spain. While the traditional earthy and spicy flavors are evident from
these old-world varietals, the Matchbook Tempranillo shows its California upbringing in the layers of dark
berry and cherry flavors and hint of vanilla from oak aging. The addition of Petite Sirah adds aromas and
flavors of blueberries. This medium bodied, full-flavored wine is versatile enough to pair with roasted pork or
lamb as well as shellfish in a spicy sauce.
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 fields. He and his brother graduated to launching rockets which
often blew up at some stage of the journey resulting in more random fires and calls 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.
The grapes were bled of 15% of their juice after 18 hours of soaking to concentrate flavors. The must was
inoculated with yeast and pumped over twice a day using aeration carts. After fermentation, the wine was
pressed, settled, then racked to a combination of new and used oak barrels. After nineteen months in oak the
wine was blended in March 2008 and bottled a month later.
Tasting Notes:
Tempranillo exhibits red berry and cherry fruit flavors and nice soft tannins; Petite Sirah contributes juicy blueberry flavors and a robust richness to the wine; and the Graciano adds deep purple color and a touch of spice.
Vineyard Notes:
The Tempranillo vines grown on the Matchbook vineyard are from cuttings imported from the Pesquera region of Spain. Graciano is the traditional blending grape in Spanish red wines and the vines grown in our vineyard are from cuttings imported from the Ribera del Duero region.
Winemaker Notes:
After one day of cold soak, the tank was bled to concentrate the flavors. We pressed off at three to zero Brix after an eight-day fermentation to allow brighter, cleaner fruit expression and to avoid heavy tannins. After two aerative rackings, the wine went down to barrel in October 2006 and was blended in May of the following year.
Production:
1913 cases
Other Notes:
Blend: 77% Tempranillo, 14% Petite Sirah, 9% Graciano