Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | $33.00≈ €29.37 · £24.81 | www.matthiasson.com ↗ |
2025 Technical Specifications
Alcohol 12.0%
pH 3.4
Total Acidity 7.2 g/L
Grape Varieties Predominantly Grenache, Barbera, Counoise and Mourvèdre, with Montepulciano and Vermentino added
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard
Sites Entirely Windmill Vineyard, Dunnigan Hills
Fermentation Vessels Stainless-steel barrels
Pressing Method Gentle Whole-Cluster Pressing, Direct To Press
Production Details Organic grapes were grown specifically for rosé and harvested very early, barely past veraison, using a sparkling-wine-like ripeness cycle. After pressing, the juice settled in a cold tank for 24 hours, then fermented and aged sur lie in stainless-steel barrels. After primary fermentation, the topped barrels remained closed without stirring or further topping until bottling. Production was 1,205 cases.
Tasting Notes Light, crisp, flavorful and complex; subtle fruit, citrus aromas, salty minerality, refreshing acidity and a clean finish
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.0%
pH 3.35
Total Acidity 6.8 g/L
Grape Varieties Approximately 40% Grenache, 30% Barbera, 22% Counoise and 8% Mourvèdre
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard
Sites Windmill Vineyard and Muller Vineyard, adjacent vineyards in Dunnigan Hills
Fermentation Vessels Stainless-steel barrels
Pressing Method Gentle Whole-Cluster Pressing
Production Details Fruit was grown specifically for rosé and harvested very early, barely past veraison. Juice settled in a cold tank for 24 hours before fermentation and lees aging in stainless-steel barrels. After primary fermentation, the topped barrels remained closed without stirring or further topping until bottling. Windmill was certified organic and Muller was farmed organically for Matthiasson. Production was 1,066 cases.
Tasting Notes Light, with subtle fruit, salty minerality, refreshing acidity, citrus aromas and a clean finish
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 11.5%
pH 3.31
Total Acidity 6.7 g/L
Grape Varieties Approximately 40% Grenache, 32% Barbera, 15% Mourvèdre and 13% Counoise
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard
Sites Windmill Vineyard and Muller Vineyard, adjacent vineyards in Dunnigan Hills
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details Organically farmed fruit was grown specifically for rosé and harvested very early, barely past veraison. After whole-cluster pressing, juice settled for 24 hours in a cold tank, then fermented and aged on lees in stainless-steel barrels. Barrels were kept closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 2,078 cases.
Tasting Notes Light, with subtle fruit, salty minerality, refreshing acidity, citrus aromas and a clean finish
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.0%
pH 3.22
Total Acidity 7.5 g/L
Grape Varieties Approximately 34% Grenache, 32% Barbera, 16% Counoise, 14% Mourvèdre and 4% other red varieties
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard
Sites Windmill Vineyard and Muller Vineyard, Dunnigan Hills
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details Both vineyards were organically farmed. Fruit grown specifically for rosé was harvested very early, barely past veraison. After whole-cluster pressing, juice settled for 24 hours in a cold tank, then fermented and aged on lees in stainless-steel barrels. Barrels were kept closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 3,028 cases.
Tasting Notes Light, with subtle fruit, salty minerality, refreshing acidity, citrus aromas and a clean finish
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 11.5%
pH 3.31
Total Acidity 6.86 g/L
Grape Varieties Approximately 40% Grenache, 18% Barbera, 16% Counoise, 14% Syrah and 12% Mourvèdre
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard; cool clay soils at hurley vineyard
Sites Windmill Vineyard and Muller Vineyard in Dunnigan Hills, plus Hurley Vineyard in Napa Valley
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details All three vineyards were organically farmed. Fruit grown specifically for rosé was harvested very early, barely past veraison. After whole-cluster pressing, juice settled for 24 hours in a cold tank, then fermented and aged on lees in stainless-steel barrels. Barrels were kept closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 2,542 cases.
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 11.5%
pH 3.43
Total Acidity 5.67 g/L
Grape Varieties Approximately 45% Syrah, 35% Grenache, 15% Mourvèdre and 5% Counoise
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard; cool clay soils at hurley vineyard
Sites Windmill Vineyard, Dunnigan Hills, and Hurley Vineyard, Napa Valley
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details Both vineyards were organically farmed. Fruit grown specifically for rosé was harvested very early, barely past veraison. After whole-cluster pressing, juice settled for 24 hours in a cold tank, then fermented and aged on lees in stainless-steel barrels. Barrels were kept closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 1,930 cases.
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 11.5%
pH 3.43
Total Acidity 7.2 g/L
Grape Varieties Approximately 45% Syrah, 35% Grenache, 15% Mourvèdre and 5% Counoise
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard; cool clay soils at hurley vineyard
Sites Windmill Vineyard, Dunnigan Hills, and Hurley Vineyard, Napa Valley
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details Both vineyards were organically farmed. Fruit grown specifically for rosé was harvested very early, barely past veraison. After whole-cluster pressing, juice settled for 24 hours in a cold tank, then fermented and aged on lees in stainless-steel barrels. Barrels were kept closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 1,888 cases.
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 11.5%
pH 3.44
Total Acidity 6.79 g/L
Grape Varieties 44% Syrah, 26% Grenache, 25% Mourvèdre and 5% Counoise
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard; cool clay soils at hurley vineyard
Sites Windmill Vineyard, Dunnigan Hills, and Hurley Vineyard, Napa Valley
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details After whole-cluster pressing, juice settled in tank for 24 hours, then fermented and aged on lees in stainless-steel barrels. Barrels remained closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Production was 2,089 cases.
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 11.5%
pH 3.27
Total Acidity 7.69 g/L
Grape Varieties 40% Grenache, 34% Syrah, 16% Mourvèdre, 4% Counoise and 6% mixed black varieties
Region California
Soil Pinkish gravelly alluvial soils at windmill vineyard; cool clay soils at hurley vineyard
Sites Windmill Vineyard, Dunnigan Hills; Hurley Vineyard, Napa Valley; and Gibson Ranch, McDowell Valley, Mendocino
Vine Age Gibson Ranch Grenache vines were more than 60 years old
Fermentation Vessels Stainless-steel barrels
Pressing Method Whole-Cluster Pressing
Unfined Yes
Production Details After whole-cluster pressing, juice settled in tank for 24 hours, then fermented and aged on lees in stainless-steel barrels. Barrels remained closed without topping or stirring; the wine was never racked or cold-stabilized and was filtered before bottling. Gibson Ranch contributed old, goblet-trained Grenache. Production was 2,383 cases.
Food Pairing Salads, rabbit, frittatas, peas, favas and green garlic; spring holiday meals
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Producer Information
Website
Address
3175 Dry Creek Rd, Napa, CA 94558, USA
Phone
+1 707-637-4877
Email
Owner
Jill Klein Matthiasson; Steve Matthiasson
Cellarmaster
Steve Matthiasson