Syrah
2013
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...
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The grapes were gently crushed and fermented in small temperature-controlled stainless steel tanks. Specially selected yeast was used on 60% of the fruit to enhance color and flavor extraction without harsh tannins. Native yeast was used on 40% of the ferments to add complexity and richness. Tanks were pumped over twice a day until nearly dry, then pressed and aged in oak barrels for 21 months.
Aromas of pepper spice and plum mix with blackberry, bacon and cocoa powder, while rich black cherry and mocha flavors give way to a bouquet of cigar box, saddle leather and truffle. This is a juicy Syrah, with earthy undertones and balanced acidity.
This generous, expansive wine tastes rich and concentrated from the first whiff of ripe plums, baking spices and cedar to the lingering, spiced plum finish. It is full bodied, layered and mouthcoating.
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Savory aromas of burnt sage and black pepper along with beef, anise and carbon flavors make this an adventurous wine. It's medium bodied, not overly ripe or rich and has a tight mouthfeel due to moderate tannins and lively acidity.
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Broad, succulent, concentrated.
Great packaging. A well-designed burnt label is perfectly suited to this Matchbook Syrah, which adds 8% Cabernet Sauvignon to broaden its flavour profile. It is flush with blackberry, black raspberry, vanilla, smoked plum and sarsaparilla alongside rich mocha, sunbaked earth and savoury layers. The palate is supple with generous sweet briary fruit, chocolaty/mocha and peppery spices. Expect very good concentration and length.
Pair: Roasted meats, hard cheeses, spicy sausage and almost anything you can grill.
This non-oaky wine is a livelier-than-usual offering, its bright acidity tempering ripe cherry, plum and black pepper flavors for a sense of balance that's often lacking in California Syrah. It's worth seeking out and is versatile with food.
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