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USA - CA
Napa County
Wine
Red
The Facts
Trade and Media
The Character
The Story
varieties to complete the wine. For complexity and balance our Cab is composed of fruit from eight estate-farmed
vineyards throughout the Napa Valley. The five AVAs are Coombsville for structure and black fruit, Rutherford for
savory Cabernet characters and bright fruit, Calistoga for richness, Mt. Veeder for freshness and herbal lift, and Oak
Knoll for soft fruit. It is a Napa Cab of the old school, age-worthy, complex, and begging for a steak off the grill.
2021 was a record drought year, and the drought truly defined the vintage It was similar to 2013, but even more
extreme in that unlike 2013, 2021 was part of a multi-year drought, so the vines were even more impacted. Vines
adapt to dry conditions by producing smaller berries with more tannin structure and concentration. The dry conditions
told us that we were going to have some of the most structured and age-worthy wines we ever made, so we focused
in the vineyard on supporting the vines and helping them make it to harvest.
As a major stroke of luck, other than the dry weather, the growing season was nice and consistent, with no major
weather extremes. And with a record early vintage, we were able to harvest a mostly full crop of incredible fruit.
The fruit was fermented in small tanks and either punched down or pumped over twice per day, depending on flavor;
we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics.
Fermentation temperatures are cool, so the fermentations were long and slow, mostly lasting around two weeks. The
wine was pressed at dryness, blended immediately after ML, and aged for 20 months in a combination of mostly used
and a few new barrels (<20% new French oak, mostly Taransaud and Bossuet).
The nose shows abundant dark and red fruits, lots of cherry along with blackberry, cranberry, mulberry, and framed
with hints of mineral/herbal characters, such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh,
with lots of age-worthy tannin and beautiful acidity. Though ready to drink now, this is also one for the cellar, and
decanting is highly recommended.
The blend is 95% Cabernet Sauvignon, 3 % Petit Verdot, 1% Merlot, and 1% Cabernet Franc. Alcohol is 12.5%, TA is 5.70
g/l, pH is 3.79. 2210 cases produced.
The Estate-Farmed Vineyards that Comprise the Blend (all are CCOF Certified Organic)
The Dead Fred Vineyard in Coombsville sits on rocky volcanic soil. Its south-western exposure causes it to pick up heat
during the day, and the proximity to the mouth of the Napa Valley keeps the nights cool.
The York Vineyard is in the heart of Rutherford, on the classic gravelly alluvium known to create the famous “Rutherford
Dust” character.
The Helen’s Gate Vineyard is the home of Arthur Berliner and Marian Lever. It sits on an east-facing hill along Whitehall
Lane in the Rutherford District of Napa Valley.
The Circa Vineyard is on gravelly loam down the street from York in Rutherford. Cool breezes and dry rocky soil
combine to create refined structure and ripe fruits.
The Bengier Vineyard (formerly Vare) is also on Dry Creek, in the Oak Knoll District, but on gravelly soils in the mouth
of the canyon. The cool air drainage down the canyon results in light aromatic wine. (Bengier Vineyard is a source of
Ribolla Gialla fruit that we use and sell to others.)
The Gray Vineyard is on rocky alluvium down the road from our winery, in the Oak Knoll District. Cool breezes and dry
rocky soil combine to create structure and ripe fruits.
PO BOX 10880 NAPA, CA 94581 707.637.4877 MATTHIASSON.COM
The Stardust Vineyard is on young rocky volcanic soil in Franz Valley west of Calistoga. The vineyard is flanked by the
cooling influence of Knight’s Valley (from the Russian River Valley) and the heat of Calistoga. The fruit is super intense
and dense, adding gravitas to the Napa Cab blend.
The Papa’s Perch Vineyard is up on the top of Mt. Veeder on marine shale and sits in a pocket of conifers and bay
trees. The fruit is rustic, wild, and intense, structured and explosive with aromas of muddled cane berries and minty.
About Matthiasson
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
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