Summer is heating up – and so are our scores in the Wine Enthusiast’s August 2018 Advance Buying Guide. We are surely enjoying this summer in the 90s!
Read our reviews:
90 Points –
2016 The Arsonist Chardonnay (Dunnigan Hills). A toasty, oaky, spicy aroma precedes equally oaky flavors that are nevertheless backed by ripe, juicy pear and ginger notes. These tones expand on the palate and linger on the finish. It’s full-bodied and broad in texture.
90 points – 2015 The Arsonist Red Blend (California). This is a concentrated and truly dry Bordeaux-style blend that has a blackberry aroma and flavors of black cherry and dark chocolate. Firm tannins and good acidity give it plenty of structure, so it will easily stand up to steaks, chops and ribs. Made from Petit Verdot, Malbec and Cabernet Sauvignon.
91 points – Matchbook 2014 Estate Bottled Syrah (Dunnigan Hills). 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 tannin and lively acidity. Editors’ Choice.
90 points – Black’s Station 2016 Malbec (Yolo County). Dark in color, this full-bodied and firmly tannic wine offers a black pepper tone with just-ripe blueberry and licorice flavors. These notes fan out on the finish and leave a ripe aftertaste. Best Buy.
Matchbook raked in the medals at the 2018 Critics Challenge International Wine Competition including Best Tempranillo for our 2014 vintage! This is the second year in a row that our Tempranillo has received a Platinum award; clearly, the critics like what we are doing.
The critics on the judging panel this year included Michael Apstein, Laurie Daniel, Michael Franz, Linda Murphy, Rebecca Murphy, Leslie Sbrocco and Wilfred Wong. A complete list of judges and awards is here.
Our 2018 awards are:
- 2014 Matchbook Tempranillo – 94 Points, Platinum, Best Tempranillo
- 2015 Arsonist Red – 92 points, Gold
- 2016 Mossback Russian River Pinot Noir – 91 Points, Gold
- 2017 Chasing Venus Sauvignon Blanc – 91 Points, Gold
- 2017 Tinto Rey Verdejo – 90 Points, Gold
- 2016 Arsonist Chardonnay – Silver
- 2015 Tinto Rey Super Tinto – Silver
This quick and tasty appetizer pairs deliciously with our Estate Bottled Tinto Rey Verdejo
“The flavors of the creamy goat cheese amplify the citrus notes of the Verdejo. It’s delicious!” says Matchbook team member, Ken Lazzaroni.
Click on images to enlarge
Goat Cheese Crostini with Olive Tapenade
- 1 cup pitted green olives
- 2 tablespoons parsley
- 1 tablespoon capers, drained
- 1 teaspoon grated fresh orange rind
- Salt and pepper to taste
- 1 tablespoon Matchbook Extra Virgin Olive Oil
- 8 ounces goat cheese, softened
- 32 slices of crostini (fresh sliced baguette or packaged crostini)
- Combine green olives, parsley, capers, orange rind, salt and pepper in in food processor.
- Add olive oil until mixture is finely chopped.
- Spread 1 1/2 teaspoons goat cheese over each baguette slice, and top each with about 1 1/2 teaspoons tapenade.
Tip: For extra flavor and color, garnish with a sliver of sun-dried tomato.
Makes: 32 servings (1 crostini each) | Prep Time: 5 minutes
Follow the recipe below to enjoy a delicately sweet cupcake that will have you seeing the world through Rosé colored (wine) glasses. Prepared with 2017 Estate Bottled Tinto Rey Rosé.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 3/4 cup 2017 Tinto Rey Estate Bottled Rosé wine
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup 2017 Tinto Rey Estate Bottled Rosé wine
- 1 cup fresh raspberries
- 4 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- Pinch of salt
- Additional raspberries, for garnish
- Preheat oven to 350°F. Line muffin pan with cupcake liners.
- With hand-held mixer, beat butter and sugar together on medium speed until light and creamy, about 3 minutes.
- In separate bowl, combine eggs, egg yolk, 2017 Tinto Rey Estate Bottled Rosé and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
- Scoop batter into cupcake liners, filling each cup 2/3 full. Bake 15-18 minutes. Let cool completely.
- For frosting, combine raspberries and 2017 Tinto Rey Estate Bottled Rosé in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove seeds and let cool.
- With hand-held mixer, mix butter, powdered sugar, salt and raspberry rosé reduction mixture. Beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.
Makes: 16 cupcakes | Prep time: 1 hour, 15 minutes
Yes Way Rosé, Tell Me More:
- See how the Matchbook team celebrated Rosé Day! Click here »
- Try this appetizer that pairs perfectly with a glass of
Tinto Rey Rosé Click here »
The Matchbook team went PINK this week in celebration of National Rosé Day. National Rosé Day is observed annually on the second Saturday in June. The vineyard and office staff showed up decked out in all shades pink and enjoyed delicious Tinto Rey Rosé cupcakes made with 2017 Tinto Rey Estate Bottled Rosé to celebrate the occasion.
Click on images to enlarge
About the Wine:
What is more perfect for a warm summer day than a flavor-packed wine that is also crisp and refreshing? Our 2017 Tinto Rey is a dry Rosé that delivers full flavors of white peach, nectarine and Rainier cherry balanced by a bright finish. This is a substantial wine that pairs beautifully with seafood salads, grilled vegetables and, yes, pink cupcakes.
Rosé the Day Away: