The grapes were gently crushed and fermented in small temperature controlled stainless steel tanks. A combination of specially selected yeast and native yeast was used to enhance color and flavor extraction without harsh tannins. The tanks were pumped over twice a day until nearly dry, then pressed and aged in a combination of French, Hungarian and American oak barrels for 26 months. The best barrel lots were chosen for this complex blend of 50% Tempranillo, 27% Syrah, 11% Petit Verdot, 8% Graciano, 4% Tannat to create an elegantly structured and boldly flavored wine.
- 90 points Tasting Panel Magazine
- 98 Points, Double Gold, Best of Class 2016 California State Fair
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