The principles behind the winemaking are nature, craft and simplicity. There are no preconceived stylistic goals, other than balance and appropriateness with food. The wine does not need to be the same every year, it is simply intended to represent the vineyards from which it is made, and the season in which it was grown.
MATTHIASSON also produces wines made using unusual varieties and/or uncommon winemaking techniques, including skin-fermented Ribolla gialla, low alcohol Cabernet franc, Refosco, whole cluster-pressed Syrah, botrysized Flora dessert wine, and rich aged Chardonnay that has never seen new oak only available to our Wine Club members. CLICK HERE to read more about these wines.
The blend is 59 percent Sauvignon blanc, 20 percent Ribolla gialla (an ancient variety brought to California from Friuli, Italy), 14 percent Semillon, and 7 percent Tocai friulano. The Sauvignon blanc brings a clean fresh citrusy acidity and some tropical character. The Ribolla gialla brings seashell minerality, nuttiness, and structure to the blend. The Semillon contributes viscosity and a ripe fig and beeswax character that adds gravity and weight. The Tocai friulano adds spicy aromatic notes. The acidity and fruit expression is balanced by a rich lees character and a backdrop of sweet oak. There is interplay in the wine between lightness and richness, and focus and complexity. 896 Cases produced.
The blend is 61 percent Merlot, 28 percent Cabernet Sauvignon, 5 percent Cabernet franc, 5 percent Petit verdot, and 1 percent Malbec. This vintage has the freshness and liveliness that we strive for, and which is hard to attain in the Napa Valley, where richness and power come so easily. The aroma includes mint, dried herbs and earth, red and black cherries, dark chocolate and ripe blackberries. The flavor in the palate is also of dark chocolate with a fruit core of ripe cane berries, and the finish continues with chocolate, black fruit, and black tea. 280 Cases produced.