- Producer
- Matassa
- Region
- Roussillon
- Country
- France
- Vintage
- 2023
- Alcohol
- 10 % vol
- Volume
- 0.75 l
- Item no.
- 9910232161
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Matassa Blanc VdF 2023
The Matassa Blanc VdF 2023 is a skin-fermented white wine made from Grenache and Macabeu, bottled by Tom Lubbe in Roussillon without added sulphur and unfiltered.
CHF 39.00
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
This white wine from Calce in Roussillon shows its skin contact in the glass: vivid orange with pale highlights, distinctly hazy. The nose stays quiet at first, a reductive veil keeping the fruit under wraps, with a hint of glue. Then the floral side builds, led by almond and apple blossom, followed by macerated cherry, white currant and raspberry, grounded by ripe pear and caramelised quince.
Terroir and origin
Tom Lubbe farms 20 hectares of old vines, scattered across high-altitude garrigue plots up to around 450 metres near Calce and Espira-de-l'Agly. The soils are schist and marl, as well as black schist and black marl. Many vines are between 60 and 120 years old. Ecocert confirms what is already standard practice here: no chemicals, instead cover crops, compost and manual labour.
Grape variety and vinification
Grenache and Macabeu, picked early. Tom Lubbe harvests so early that his wines rarely exceed 12% ABV; this one stays at 10.0% ABV. The white wines ferment spontaneously on the skins, a practice in place since the 2008 vintage. In the cellar he uses large wooden foudres, barriques, clay amphorae, concrete and, preferably, fibreglass. No fining, no filtration, no added sulphur since 2015.
On the palate
Textured and dense on entry, yet direct rather than broad. The 10.0% ABV keeps it light on its feet, the mid-palate staying narrow. Phenolically, it is marked by bitter notes of tart apple and bitter lemon, along with dried lavender, oregano and thyme, spiced with white pepper, cardamom and allspice. Smooth and silky, with plenty of edges, the finish is nutty with piercing acidity.
Special features
In 2003, Tom Lubbe vinified his first vintage in his living room, in the old cellar of Gérard Gauby, where this New Zealander of South African roots had trained. Today, Domaine Matassa is among the icons of the natural wine scene.
