Smoky paella prepared with chicken, chorizo, and almost anything else that strikes one’s fancy also makes a splendid companion to the 2015 Tinto Rey Tempranillo. Equally gratifying is a well-trimmed beef tenderloin topped with a delectable portabella mushroom sauce that is served with creamy mashed potatoes, pearl onions, and roasted Brussel sprouts. Grilled lamb chops marinated in olive oil, garlic, and rosemary and served with garlic mashed potatoes and root vegetables makes a splendid partner. Throughout Castilla y Leon and much of Spain, beef and lamb provide the preferred protein to accompany the country’s fine Tempranillo-based wines, and so it is with Matchbook’s 2015 Tinto Rey Dunnigan Hills Tempranillo. It’s a wine fit for a king and is easily appreciated by the court and all of the king’s subjects with minimal aeration. Harmonious and multilayered, the 2015 Matchbook Tinto Rey Tempranillo lives up to its noble name Tinto Rey, meaning Red King. In the mouth, the wine’s fruit and spice tones are pure elegance, providing silky smooth flavors that continue to unfold from the moment the wine is poured until the last satiny drop gleefully slides down the eager throat. Aged in oak barrels for 29 months in the fashion of the finest wines of Rioja and Ribera del Duero, the 2015 Matchbook Tinto Rey Dunnigan Hills Tempranillo sports a deep garnet color and a beguiling nose of red and black fruits infused with smooth vanilla tones. Not only does this smooth potion hail from primarily Tempranillo grapes (80% Tempranillo, 9% Petit Verdot, 8% Tannat, 3% Graciano) from Zamora, California, it resembles the splendid red wines of Zamora, Spain, a prized viticultural area astride the mighty Duero River that enjoys worldwide repute for exceptional Tempranillo-based wines. Inventory status is as current as possible, but may not reflect today's deliveries or sales.California definitely meets Spain in Matchbook’s estate 2015 Tinto Rey Dunnigan Hills Tempranillo. The final blend of 88% Petit Verdot, 11% Malbec and 1% Teroldego was barrel aged for another 13 months. After pressing at dryness, wines were barrel aged separately for 13 months. This helps to enhance fruit characters and minimize excessive tannins. Fermentation temperature was kept low (75F) for first half of the fermentation then let rise to 85F. The wine was inoculated with two kinds of yeast, Montrachet and ES488, for enhanced color and moderate fermentation rates. The estate grown grapes were gently crushed 20 minutes after harvest and transferred to small temperature-controlled stainless-steel tanks for a 24-hour cold soak. Today Matchbook Wine Company produces over 15 wines showcasing the varietals that perform best in our warm, dry climate. The Matchbook flame is an homage to the Giguiere brothers’ youthful fascination with fire. ![]() ![]() ![]() By 1993 they’d succeeded in making the Dunnigan Hills a nationally recognized American appellation. In 1981 they pioneered grape-growing in this region when they planted their very first vineyard. Pair this full-flavored red with aged cheese, lamb shank or roasted pork loin.Įast of Napa, Left of Center: The Giguiere family embodies Dunnigan Hills winemaking. Strong tannins are tamed by an appealing fruit sweetness. Dense flavors of plum, violets and mocha are layered over tart cherry and blueberry. The beautiful dark garnet color leads to inviting aromas of clove and brown spices. The inaugural release of our Matchbook Estate Bottled Petit Verdot showcases the advantage of the Dunnigan Hills appellation’s long growing season: the varietal characteristics of this Bordeaux grape develop fully when allowed to slowly ripen well into the fall. Blend: 88% Petit Verdot | 11% Malbec | 1% Teroldegoīarrels: American Oak – World Cooperage, Carpathian Oak – Giraud
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