Matthiasson Napa Rosé 2023
Location: United States, California
Winemaker: Steve Matthiasson
Grapes: 40% Grenache, 32% Barbera, 15% Mourvèdre, and 13% Counoise
Winemaking: Our Rosé is made with intention — it’s neither a by-product nor an afterthought. That means that we keep the vines a little happier and more shaded than for red wine, growing plump, juicy, thin-skinned grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison (when the grapes turn from green to purple), similar to the level of ripeness for sparkling wine. Then we press them quickly and lightly, just like for Champagne.
We whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
Because the wine is not stabilized it might throw some harmless sediment if left in the fridge too long.
From the Producer: Rosé shows subtle fruits, salty minerality, and refreshing acidity. This year, the blend is Grenache, Mourvèdre, Counoise (a little-known grape from France’s Rhône Valley) and Barbera. The Grenache is for texture, the Mourvèdre for minerality, the Counoise for fruitiness, and the Barbera for brightness.
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 waxiness 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 faint backdrop of creamy oak. There is interplay in the wine between lightness and richness, and focus and complexity.
The 2019 White Wine has its trademark spice and mineral quality, and the perfect season helped the wine deliver plenty of acidity and freshness. Trademark flavors include white peach, kafir lime, lychee nut, beeswax, ripe fig, and pineapple, with prominent wet stones, flint, oyster shells, and freshly baled straw.
Winemaking, for us, is a natural extension of farming. We have both worked for many years in the sustainable agriculture and local food movement, and in 2003 we started Matthiasson Wines based on those values. Our wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet sauvignon, and some rare like Ribolla gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.
Location: United States, California
Winemaker: Steve Matthiasson
Grapes: 40% Grenache, 32% Barbera, 15% Mourvèdre, and 13% Counoise
Winemaking: Our Rosé is made with intention — it’s neither a by-product nor an afterthought. That means that we keep the vines a little happier and more shaded than for red wine, growing plump, juicy, thin-skinned grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison (when the grapes turn from green to purple), similar to the level of ripeness for sparkling wine. Then we press them quickly and lightly, just like for Champagne.
We whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
Because the wine is not stabilized it might throw some harmless sediment if left in the fridge too long.
From the Producer: Rosé shows subtle fruits, salty minerality, and refreshing acidity. This year, the blend is Grenache, Mourvèdre, Counoise (a little-known grape from France’s Rhône Valley) and Barbera. The Grenache is for texture, the Mourvèdre for minerality, the Counoise for fruitiness, and the Barbera for brightness.
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 waxiness 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 faint backdrop of creamy oak. There is interplay in the wine between lightness and richness, and focus and complexity.
The 2019 White Wine has its trademark spice and mineral quality, and the perfect season helped the wine deliver plenty of acidity and freshness. Trademark flavors include white peach, kafir lime, lychee nut, beeswax, ripe fig, and pineapple, with prominent wet stones, flint, oyster shells, and freshly baled straw.
Winemaking, for us, is a natural extension of farming. We have both worked for many years in the sustainable agriculture and local food movement, and in 2003 we started Matthiasson Wines based on those values. Our wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet sauvignon, and some rare like Ribolla gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.
Location: United States, California
Winemaker: Steve Matthiasson
Grapes: 40% Grenache, 32% Barbera, 15% Mourvèdre, and 13% Counoise
Winemaking: Our Rosé is made with intention — it’s neither a by-product nor an afterthought. That means that we keep the vines a little happier and more shaded than for red wine, growing plump, juicy, thin-skinned grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison (when the grapes turn from green to purple), similar to the level of ripeness for sparkling wine. Then we press them quickly and lightly, just like for Champagne.
We whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
Because the wine is not stabilized it might throw some harmless sediment if left in the fridge too long.
From the Producer: Rosé shows subtle fruits, salty minerality, and refreshing acidity. This year, the blend is Grenache, Mourvèdre, Counoise (a little-known grape from France’s Rhône Valley) and Barbera. The Grenache is for texture, the Mourvèdre for minerality, the Counoise for fruitiness, and the Barbera for brightness.
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 waxiness 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 faint backdrop of creamy oak. There is interplay in the wine between lightness and richness, and focus and complexity.
The 2019 White Wine has its trademark spice and mineral quality, and the perfect season helped the wine deliver plenty of acidity and freshness. Trademark flavors include white peach, kafir lime, lychee nut, beeswax, ripe fig, and pineapple, with prominent wet stones, flint, oyster shells, and freshly baled straw.
Winemaking, for us, is a natural extension of farming. We have both worked for many years in the sustainable agriculture and local food movement, and in 2003 we started Matthiasson Wines based on those values. Our wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet sauvignon, and some rare like Ribolla gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.