Cheers Wine & Spirits

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Monday, 15 October 2018
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Cheers!
Phil 2012/2/29

Cheers Wine of the Month, March

Two Selections from Matchbook

$10.99 All Month!

Regularly $14.99!

 

We have been fans of Matchbook for a long time now and we are really happy to feature them this month! here are the details:

2010 MATCHBOOK OLD HEAD CHARDONNAY
This lusciously opulent wine has all the richness without the excessive oak and butter that characterize most California Chardonnays. Wonderful aromas of pineapple, pear and orange flower honey are prominent with undertones of toasty oak. There is a kiss of orange blossom perfume in the background. Flavors of apple butter and cinnamon toast are balanced by a good dose of lemon zest and a crisp, mineral finish. Pair this lovely Chardonnay with roast chicken or risotto or a salad of apples, pears and sharp cheese.
TASTING NOTES
Blend: 98% Dunnigan Hills Chardonnay, 2% Russian River Chardonnay
Production: 23,500 cases
GROWING SEASON
2010 was picture perfect for us out here in the Dunnigan Hills AVA. Cooler than normal temperatures and very little wind allowed us to ripen our grapes slowly, allowing maximum flavor and intensity.
WINEMAKING NOTES 
Six different clones of chardonnay were used in this wine and all were picked at night and delivered to the winery before sunrise to ensure that fresh cool grapes were crushed. Clone 809 (the most exotic) was cold tank fermented to enhance its Muscat character. The other lots were barrel fermented and periodically lees stirred. Yeast “cocktails” (a mixture of the winemaker’s favorite compatible yeasts) were used on all lots to ensure complex fermentation characters would evolve in the wine. Chardonnay from the Matchbook Vineyard was blended with a small percentage of Russian River Valley Chardonnay to balance the acidity and add characters of intense Pippin apples and floral spice.
 
 
2007 MATCHBOOK TINTO REY
Tinto Rey means “Red King.” Tempranillo is the king of Spanish red wines and one of the most important varietals in our Matchbook Vineyard in the Dunnigan Hills. The Spanish  varietals Tempranillo and Graciano contribute spicy red berry fruit flavors; Syrah adds rich flavors of black cherry and blueberry; the spicy cedar and tobacco notes are from the cool weather Cabernet Sauvignon; a touch of Petite Sirah pumps up the tannins, the rich color, and adds a little pepper spice.
TASTING NOTES
 Blend: 44% Tempranillo, 36% Syrah, 13% Cabernet Sauvignon, 5% Graciano, 2% Petite Sirah
Production: 6,900 cases
GROWING SEASON
 2007 was ideal for us in Dunnigan Hills. The late rains hit after flowering and fruit set and before veraison causing no damage. Warm weather followed allowing us to harvest in late August through early September.
WINEMAKING 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 2007. The final blend was created in May of the following year.
Phil 2011/10/7

I don't get excited about Chardonnay very often, but I really dig this new addition to the Cline family!

Phil 2011/3/16

Sandra M. has a question:

 

I like a “buttery” Chardonnay, how is the butter flavor I like achieved? Thanks!

-Sandra

 

Thanks for the Question Sandra we get the Butter question a lot here is a rather technical answer hope it helps:

The smell and, to a certain extent, the taste of butter is present in many wines. How did it get there you ask? In two ways, I’ll tell you.

The reason we smell and taste butteriness in a wine is because there are perceptible amounts of chemicals that give butter its aroma: diacetyl. In most cases, this diacetyl is a by-product of malolactic fermentation: a process whereby the sharp malic acid of grapes is converted into the creamier lactic acid of dairy products.

Another way for that butter smell to get into your wine is via barrel ageing. Most wines spend time ageing on oak barrels. This allows the wine to soften and integrate. In order to bend the wood into the barrel shape, the staves are heated over a fire. The exposure to that fire toasts the inside of the barrel, creating many complex compounds that add flavors, such as a buttery note, to some wines.

 Thanks again Sandra, if you have a question shoot it to: Phil@cheersmn.com

Cheers!