Tattouine Rouge VdF 2023

A light, austere red wine drawing its tension from acidity, salinity and tannin. At 10 % ABV it stays nimble and lively without ever feeling thin.

Domaine Matassa is located in Calce in Roussillon, where Tom Lubbe and his wife Nathalie farm around 20 hectares: scattered parcels around Calce and Espira-de-l'Agly, high-altitude garrigue reaching roughly 450 metres, surrounded by Mediterranean scrubland, cedars, fig trees and wild rosemary. The soils are made up of schist and marl, and many of the vines are 60 to 120 years old.

Carignan, Grenache Noir and Grenache Gris from vines up to 100 years old. Fermentation begins as a carbonic maceration with whole clusters and continues for three weeks in concrete, followed by nine months of ageing in old demi-muids. Picked early, fermented spontaneously, unfiltered.

On the nose, red apple with skin, peach and red berries, followed by undergrowth, herbs and a drop of amaro. Then tangy, fresh, salty and juicy, with firm, slightly gripping tannins. Sour cherry and red berries carry the wine through to a herbaceously austere finish.

Chipirones stuffed with fresh goat's cheese and grilled herbs. Toasted bread with equally toasted blood sausage and parsley. Tomato tarte tatin with fresh goat's cheese, olives and thyme.

Since 2015, all of the estate's cuvées have been made without any added sulphur. Ecocert certifies the vineyard work: no chemicals, but rather cover crops, compost and hand labour. The early harvest explains the 10 % ABV.