Matthiasson “Tendu” Red Blend 2018 - California
47% Barbera, 18% Aglianico, 17% Montepulciano, and 18% mixed Cinsault and Carignan
Vibrancy and charming lift are the tasting hallmarks for this wine. Serve with a bit of a chill.
Windmill Vineyard for the Aglianico, Montepulciano, Cinsault, and Carignan. The Muller Vineyard for the Barbera. Both vineyards are located outside of Woodland (Yolo County; Dunnigan Hills AVA) and are of moderate elevation where it gets quite warm during the day. The soil types at both vineyards are similar in that they are weathered, pink gravelly alluvium - very low fertility. The Windmill Vineyard is on its second year of transition to CCOF organic farming.
2018 seemed to be back to normal for harvest time versus previous years that had the team picking in early August. For the third straight vintage, Barbera is dominant in the blend as it contributes vibrant natural acidity. Yields were down once again at Windmill due to the organic conversion some mixed Rhone varieties were blended in. Fermented with native yeasts at cool temperatures in stainless steel, then aged in neutral barrels for 5 months with no sulfur added. Bottled unfiltered and unfined.
1789 cases produced.
Matthiasson is a family endeavor, the effort of Steve and Jill Klein Matthiasson, and their two young sons. They both had life-long careers in sustainable agriculture, and apply those ideals of balance, restraint, and respect for the individual—and for the whole—to their wine. Their Production is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle.
Steve Matthiasson started out as a vineyard guy, not a winemaker, but with clients that included Araujo, Spottswoode, Chappellet, and Stag's Leap, Matthiasson gleaned valuable info on creating fresh, vibrant new wines. With his “grapes come first” sensibility, his skill at balancing lusciousness with crisp intensity and his fascination with little-known varieties, Matthiasson is helping to change the Napa Valley paradigm.