- Producer
- Matassa
- Grape variety
- Macabeu, Muskateller
- Region
- Roussillon
- Country
- France
- Vintage
- 2024
- Alcohol
- 10 % vol
- Volume
- 0.75 l
- Item no.
- 9910232175
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Cuvée Marguerite VdF 2024
The Cuvée Marguerite VdF blanc 2024 from Matassa is an orange wine made from Muscat and Macabeu, produced by Tom Lubbe around Calce in Roussillon at 10.0% vol.
CHF 31.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
An orange wine of striking clarity. The nose opens with Citra and Simcoe hops, elderflower, grapefruit, bergamot, mandarin and blackcurrant. With air, the wine becomes calmer and reveals sea buckthorn, white tea, quince and hay.
Terroir and origin
The vines grow around Calce in Roussillon on schist and marl, surrounded by scrubland and garrigue. The yield stands at 18 hectolitres per hectare. Tom Lubbe harvests early, and the wine reaches 10.0% vol.
Grape variety and vinification
Around 60% Muscat d'Alexandrie, 30% Muscat à petits grains and 10% Macabeu. Harvesting is done by hand in the early morning hours, in 12-kilogram crates, so the grapes arrive in the cellar undamaged. After pressing the whole clusters, the juice ferments spontaneously in used 500-litre barrels, followed by malolactic fermentation and a year on full lees. Bottled unfiltered.
On the palate
The time on the skins lends fine, clear tannins and a phenolic grip, the mouthfeel stays dry, the acidity lively. The texture softens the longer the wine lingers on the palate, and the fruit steps back in favour of grass, hay, aniseed and fennel, alongside soft apricot, kumquat peel and red apple. The finish is saline and mouth-watering.
Food pairings
With pan-fried sea fish with fennel vegetables, Asian dishes with lemongrass, mildly spiced lentil dishes and matured sheep's cheese.
Special features
Domaine Matassa is Ecocert certified; since the 2015 vintage, no sulphur has been added to any of the cuvées. Tom Lubbe has been fermenting his white wines on the skins since the 2008 vintage.
