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Crew Wine Company was launched in 2005 by John and Lane Giguiere, founders of R.H. Phillips Winery and the Toasted Head brand. With over 25 years of experience building a large company, they formed Crew Wines with the sole intention of making wines they want to drink at prices they don't mind paying. Joining the Giguieres is Dan Cederquist, former Winemaker at De Loach Vineyards in Sonoma, where for 12 years he crafted award-winning Chardonnay and Pinot Noir. Prior to that Dan made Cabernet Sauvignon at the famed Stag's Leap Wine Cellars. Matchbook wines are produced primarily from grapes grown in the Giguieres' Matchbook vineyard in the Dunnigan Hills of Northern California, northeast of Napa County. The wines are blended with up to 15% coastal fruit, primarily from Sonoma to increase the mid-palate and length of finish. The vineyard has well-drained, red gravel soil and is especially well suited for Syrah, which the Giguieres have been growing since 1987. Matchbook Syrah is a blend from five Syrah clones that bear richly flavored fruit balanced by a natural acidity. In climate, the Dunnigan Hills are similar to many of the great wine regions of Spain. The Giguieres secured Tempranillo vine cuttings from the Ribera del Duero region of Spain and cuttings of Graciano, a traditional blending grape for Tempranillo, from Spain's distinguished Rioja region. Building on their success with Chardonnay for Toasted Head, and sensing the trend toward less oaky wines, the Giguieres are aging the Chardonnay in mostly neutral barrels ("old heads") with a small portion of new European oak. With oak playing a supporting role, the complex flavors of Chardonnay fruit are able to take center stage. Tinto Rey is primarily a blend of Syrah and Tempranillo. It's a big and bold red wine with black cherry and blueberry flavors and a lingering vanilla finish. Tannins are kept in check by pressing the wine off at a low degree of Brix.
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