€30,00 inc. VAT
Out of stock
- Grape Varietal
About the producer
Tom Lubbe is a New Zealander who grew up in South Africa. In the late 90’s Lubbe worked at the only South African estate that used indigenous yeasts, had lower yields and used little or no new wood. After wanting to work with more Mediterranean varieties, he attended a three month internship at Domaine Gauby in Calce, which turned into him staying there for three years. Tom Lubbe and Sam Harrop bought their first small vineyard in the Roussillon region in France, called Clos Matassa. The vineyard is up in the hills at an altitude of 500-600 meters, thus the growing season is a month longer than the lower vineyards in this region.
Nowadays, Domaine Matassa consists of 20 hectares of vineyards, which they have been working naturally since 2003. Domaine Matassa intentionally de-classified their wines to Vin de France. They grow Mediterranean grape varieties that are native to the region, including Carignan, Mourvèdre, Grenache, Muscat and Mababeu. Often, the grapes are co-planted, especially for the vines that are 60 to 120 years old. The terroir consists mostly of schist and marl. Their first vineyard has granitic soils where they grow old Carignan vines. The Roussillon area has a very distinctive terroir, located between the Mediterranean sea and the Pyrénées mountains. Wines of this region have a powerful expression of minerality.
The vineyards are tended to in a natural way and the use of biodynamic techniques is applied to activate and nourish microbial activity in the soil. Cover crops grow between the vines to build soil humus and to shade the soil from the high temperatures. The Domaine got full organic certification in 2010. No sulfur has been used in any part of the production since 2015.
Matassa makes supple wines driven by a balance between ripeness, acidity and minerality.