Estate: New Zealand native Tom Lubbe founded Domaine Matassa in 2003. The 15 hectares of indigenous varietal vineyards are 60-120 years in age, with schist and marl soils. Tom practices low intervention farming using biodynamic and organic methods and is certified organic. For a closer look at Tom Lubbe’s winemaking background, visit the Matassa page on Louis/Dressner Selections here.
Winemaking: Spontaneous fermentation with indigenous yeasts, no added sulphur, unfined and unfiltered. Vegan.
Tasting Notes: Transparent garnet in colour. Very aromatic, with strawberry, raspberry, sour cherry, peppery spice, dusty earth, a trace of sweet pine and a whisper of funk. Tart raspberry, Morello cherry, cranberry, red currant and a dusting of white pepper are accented by racy acidity and light tannins. Cranberry, cherry and orange zest linger on the dry, fruity finish. Well structured, agile and versatile at the table.
40% Grenache Noir, 20% Syrah, 20% Grenache Gris, 20% Maccabeu
Vin de France