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 Rosé is delicate and crisp with a light salmon or pale peach color. It has a subtle nose of white pepper, blood orange, and grapefruit. It is quite fleshy in the mouth, despite the low alcohol and lots of mouthwatering acidity. There is sort of a beeswax character in the front of the palate, with a very dry and almost salty finish. It's begging for prosciutto and melon. 185 Cases produced. Limited to 6 bottles per person.
The 2011 White Wine, is a blend of Sauvignon blanc, Ribolla gialla, Semillon, and Tocai fruilano. The wine is the flintiest/stoniest vintage to date, almost Riesling-like at first, and thanks to the extremely long and cool growing season there is tremendous natural acidity tempered with a lot of flesh and ripeness. Flavors include white peach, kafir lime, lychee nut, grapefruit, and pineapple, along with stones, oyster shells, and freshly baled straw. It’s our most complex vintage to date. 895 Cases produced.
This wine is our attempt at crafting a classic balanced and age-worthy red wine—wine like the wines produced and collected around the world when people like Thomas Jefferson and Winston Churchill wouldn’t have dinner without a bottle of Claret. Old school wine with finesse but with guts.