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After Karl, John, and John’s wife Lane Gugiere sold their family company R.H. Philips, they decided to take a different winemaking approach and focus on producing a portfolio of approachable, food-friendly wines. Crew Wines was founded in 2005 and named in honor of the many staff members who left R.H. Phillips to help them start their new venture. Matchbook Vineyards showcases the terroir of Dunnigan Hills and the California coast. To that end, the team has spent a great deal of time identifying which varietals grow best in the region. Occasionally, small percentages of coastal fruit will be added to the blend to intensify natural aromas and flavors. Matchbook wines are a tongue in cheek homage to John and Karl’s childhood when they used to get into trouble for lighting matches and setting off rockets.
| Tasting notes |
| Expansive aromas of raspberry truffles, vanilla anda hint of dried black cherries. The juicy flavors of rich red berries and cocoa powder linger on the palate with blackberry hints. Medium weight and smooth with moderate tannins. |
| 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. |
| Technical notes |
| (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 gently crushed and fermented in small, temperature controlled stainless steel tanks. One third of the wine was fermented with native yeasts until nearly dry with twice daily pump overs. Aged 18 months in American, French and Hungarian oak (20% new). Graciano and Cabernet are blended in to improve depth, richness and structure. |
| Other text |
| WHY MATCHBOOK?
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.
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