Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $55.00≈ €48.94 · £41.34 | www.matthiasson.com ↗ |
| Producer priceRecommended retail price | 2022 / 750ml | $49.00≈ €43.60 · £36.83 | www.matthiasson.com ↗ |
2023 Technical Specifications
Alcohol 12.0%
pH 4.12
Total Acidity 5.54 g/L
Region Napa Valley
Estate Grown Yes
Vine Age Ribolla Gialla grafted onto 15-year-old Merlot vines
Fermentation Vessels Open-top tank
Natural Yeast Yes
Maceration 14 days
Production Details Fruit came from seven rows in the estate's home Matthiasson Vineyard in western Oak Knoll. The wine underwent whole-cluster, native-yeast fermentation with skin maceration until dryness in an open-top tank and twice-daily punchdowns. It was pressed after two weeks, then aged sur lees for 20 months in old neutral barrels. Production was 345 cases; the cuttings came from Gravner material, and the producer identifies 2008 as the first vintage.
Certifications CCOF
Tasting Notes Savory and complex, with hazelnuts, baking spices, celery salt, Meyer lemon curd, Bartlett pear and distinctive stony minerality; supple tannic structure, fresh balanced acidity, weight and length.
Food Pairing Pork with stewed pome fruit, fatty raw seafood, cured meats and intense cheeses
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 11.5%
pH 3.75
Total Acidity 5.9 g/L
Grape Varieties 100% Ribolla Gialla
Region Napa Valley
Vine Age Ribolla Gialla grafted onto 15-year-old Merlot vines
Fermentation Vessels Open-top tank
Natural Yeast Yes
Maceration 14 days
Production Details The 100% Ribolla Gialla came from seven rows in the producer's home Matthiasson Vineyard in western Oak Knoll, farmed using only organic methods. Whole clusters were fermented with native yeast in an open-top tank with twice-daily punchdowns, pressed after two weeks and aged sur lees for 18 months in neutral barrels. Production was 390 cases.
Tasting Notes Hazelnuts, baking spices, Meyer lemon curd, Bartlett pear and distinctive stony minerality, with supple tannic structure, fresh balanced acidity, weight and length.
Food Pairing Pork with stewed pome fruit, fatty raw seafood, cured meats and intense cheeses
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.0%
pH 4.0
Grape Varieties 100% Ribolla Gialla
Region Napa Valley
Vine Age Ribolla Gialla grafted onto 15-year-old Merlot vines
Fermentation Vessels Open-top tank
Natural Yeast Yes
Maceration 14 days
Contains Added Sulfites Yes
Production Details The 100% Ribolla Gialla came from seven rows in the producer's home Matthiasson Vineyard in western Oak Knoll, farmed using only organic methods. Whole clusters were fermented on skins and stems with native yeast in an open-top tank using punchdowns, pressed after two weeks and aged sur lees for 18 months in neutral barrels without racking. No SO2 was used before a tiny addition at bottling. The sheet reports TA as 7.35 but supplies no unit, so it is not normalized as total_acidity_gl. Production was 293 cases.
Tasting Notes Hazelnuts, baking spices, Meyer lemon curd, Bartlett pear and distinctive stony minerality, with supple tannic structure, fresh balanced acidity, weight and length.
Food Pairing Pork with stewed pome fruit, fatty raw seafood, cured meats and intense cheeses
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