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Crew Wine Company was launched in 2005, by John and Lane Giguieres, founders of R.H. Phillips Winery and the Toasted Head brand. Under the Giguieres' direction R.H. Phillips grew to 750,000 cases, when they sold it in 2000. They continued to manage the winery until 2005. With over 25 years of experience building a large company, they formed Crew Wines with the sole intention of making wines they wanted to drink; at prices they don't mind paying. Joining the Giguieres is Dan Cederquist, formerly 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. What's with this name, 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 to put an end to their fascination with fire. It seems it was replaced by a fire to make great wine, a much saver endeavor we'd say. Matchbook has four products, all focusing on varietals that perform well in the warm Dunnigan Hills climate, near the Sierras. They blend a percentage of coastal fruit to the Dunnigan Hills wines to add structure and intensify the flavors. Grapes grown in the Giguieres' Matchbook vineyard in the Dunnigan Hills of Northern California, northeast of Napa County are blended with up to 15% coastal fruit, primarily from Sonoma, to increase the mid-palate and length of finish. Building on their success with Chardonnay for Toasted Head, yet sensing the trend toward less oaky wines, the Giguieres are aging their Chardonnay in mostly neutral barrels so that the oak plays a supporting role and the complex flavors of Chardonnay are able to take center stage. A great match with crab and avocado salad. November Limited Series Newsletter (.pdf) |
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