Wine Enthusiast has awarded The Arsonist 2017 Estate Bottled Chardonnay 93 points & Editors’ Choice and will be featured in their October 2019 issue. We are thrilled to receive our fourth consecutive 90+ point score from this prestigious magazine. We’d like to thank our stellar winemaking and vineyard team for crafting delicious high quality wines with the perfect balance of Power and Grace. We are heading into this year’s harvest with gold stars and good feelings!
Wine Enthusiast Full Review:
This indulgent, full-bodied wine goes all out on richness. Aromas of malted milk, vanilla and cream lead to layered hazelnut, crème brûlée and poached pear flavors, while the viscous texture carries through for a lingering finish. – JIM GORDON
Get a bottle of The Arsonist Estate Bottled Chardonnay, click here!
Listen to John & Lane Giguiere, owners of Matchbook Wine Company and Ewan Proctor of Penfolds talk all things wine and food on the Yellowstone Public Radio program: “Flavors Under the Big Sky.”
On Saturday, June 22nd the Shark Tank-famed Cousins Maine Lobster Truck rolled up to Matchbook with not one, but TWO food trucks for tasting room guests to enjoy in celebration of their 4th anniversary.
In the summer of 2014, founders Sabin Lomac and Jim Tselikis along with Sacramento owners, Paul and Vickie Sharkey opened up the “doors” to Sacramento and Yolo County for their inaugural food truck event at Matchbook. Since then, Cousins Maine and Matchbook Wine Company have become the perfect pair for a day of wine tasting in the country.
“We love coming out to Matchbook, we love the staff and customers – but most of all, we love celebrating our anniversary at Matchbook, where we hosted our very first event. It means the world to us!” – Vickie Sharkey, owner of Cousins Maine Food Truck, Sacramento.
The Matchbook Tasting Room has hosted crowds of over 400 guests over the years.
“We adore Paul and Vickie – we think of them as our extended Matchbook family. Our lobster event days are a crowd favorite! Our guests and staff just can’t get enough of their tasty lobster rolls paired with our wines.” – Anna Sargent, Matchbook Wine Club & Events Director.
Check out our events calendar for more delicious food truck events!
Matchbook won 9 awards at the 2019 Critics Challenge International Wine Competition including Best Tempranillo. Here is a list of the award winners:
2015 Tinto Rey Estate Bottled Tempranillo – 94 points, Platinum, Best Tempranillo
2016 Arsonist Red Blend – 90 points, Gold
2016 Matchbook Estate Bottled Petit Verdot – 90 points, Gold
2016 Mossback Chalk Hill Cabernet Sauvignon – 90 points, Gold
2017 Matchbook Estate Bottled Cabernet Sauvignon – Silver
2017 Tinto Rey Estate Bottled Verdejo – Silver
2017 Mossback Russian River Valley Chardonnay – Silver
2017 Mossback Russian River Valley Pinot Noir – Silver
2017 Black’s Station Yolo County Malbec – Silver
A complete list of awards is here. A list of the wine critics serving as judges is here.
Thanks to our winemakers – Dan, Brandon and the winery crew for making fabulous wines! Thanks to Karl and Greg Giguiere and the vineyard crew for growing award winning fruit!
SHOP OUR AWARD-WINNING WINES!
We are keeping it cool and fresh with this quarter’s Matchbook Wine Club selections and featured recipe. We called upon Chef Erfan Ahmadi, owner of Pollo Inferno – a Peruvian style food truck known for it’s juicy grilled meats and fresh slaws and salsas. Chef Erfan’s recipes are flavored with tasty herbs and savory spices, making the perfect meal to pair with our wines.
Featured this month, is a cool Blueberry Coleslaw that pairs perfectly with Matchbook Rosé of Tempranillo – an exclusive Wine Club offering! Most ingredients for the recipe can be conveniently found in your refrigerator or pantry. Throw some chicken breast or steak on the grill to complete the pairing!
Recipe: Blueberry Coleslaw
Makes: 8-10 Servings | Serving Size: 4 oz | Prep Time: 20 minutes | Time to Marinate: 4 hours
- ½ head green cabbage (shredded)
- ½ head red cabbage (shredded)
- 2 large carrots (Julienned)
- 1 cup chopped cilantro
- 2 cups fresh blueberries
- 1 cup roasted pecans
- 1 cup mayonnaise
- 1 tablespoon horseradish
- 1 tablespoon fresh ground black pepper
- 2 limes juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Kosher salt (to taste)
- 1 cup cream cheese
- Mix all the dressing ingredients except cream cheese in a bowl large enough for all the ingredients.
- Add all the cut cabbage, carrot and cilantro to the bowl and mix with the dressing.
- Add cream cheese and work it through the entire batch by hand.
- Leave in the refrigerator for about 4 hours to allow flavors to settle and marinate.
- After 4 hour add fresh blueberries and pecans.
Try Our June Wine Club Trio Selections:
Want more information about how to join the Matchbook Wine Club? Visit our website, click here.