The man behind Matassa is Tom Lubbe. Tom is a New Zealander who grew up in South Africa where he worked at the only estate using indigenous yeasts and producing lowers yields. Tom worked vintage at Domaine Gauby in Calce, France near the border of Spain and was then asked to return for three consecutive vintages where he eventually started his own estate.
Domaine Matassa consists of 15hA across two sites which focuses on local varietals. The vineyards are wild bush vines which are unirrigated and farmed naturally without the use of any chemicals. The vineyard is Certified Organic and Tom also uses some biodynamic practices. Tom also sows up to 15 different plants in between his vineyard rows, which contribute to a greater diversity of soil microbiology. The low yielding vines give a wine with a strong mineral focus and they are bottled with less than 10mg/L of total sulphur which reflect the health of his vineyard. All of the wines are fermented with natural yeasts and then finished unfiltered and unfined.
Grenache Blanc 70%, Maccabeu 30%