Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $45.00≈ €40.04 · £33.83 | www.matthiasson.com ↗ |
2023 Technical Specifications
Alcohol 13.0%
pH 3.35
Grape Varieties 40% Sauvignon Blanc, 30% Ribolla Gialla, 24% Semillon, 6% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Fermentation Vessels French oak barrels
Pressing Method Whole-Cluster Pressed Using A Long, Gentle Cycle
Indigenous Yeast Yes
Oak Types French oak
Production Details Fermented in 20% new French oak, with minimal lees stirring; aged sur lies for 10 months and held in bottle for at least one year before release. The producer reports TA 6.8 without specifying a unit or acid basis. Production was 1,083 cases.
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.0%
pH 3.32
Grape Varieties 48% Sauvignon Blanc, 26% Ribolla Gialla, 24% Semillon, 2% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 15% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 7.2 without specifying a unit or acid basis. Production was 1,143 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly cut straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.0%
pH 3.4
Grape Varieties 46% Semillon, 29% Ribolla Gialla, 23% Sauvignon Blanc, 2% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 15% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 6.5 without specifying a unit or acid basis. Production was 1,054 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.5%
pH 3.34
Grape Varieties Roughly 50% Sauvignon Blanc, 25% Ribolla Gialla, 20% Semillon, 5% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 15% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 6.4 without specifying a unit or acid basis. Production was 592 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
pH 3.38
Grape Varieties Roughly 50% Sauvignon Blanc, 25% Ribolla Gialla, 20% Semillon, 5% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 15% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 6.4 without specifying a unit or acid basis. Production was 893 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.1%
pH 3.26
Grape Varieties Roughly 50% Sauvignon Blanc, 25% Ribolla Gialla, 20% Semillon, 5% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at bengier vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Bengier Vineyard, formerly Vare (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 15% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. Production was 666 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.1%
pH 3.38
Grape Varieties Roughly 50% Sauvignon Blanc, 25% Ribolla Gialla, 20% Semillon, 5% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at vare vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Vare Vineyard (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 20% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 6.5 without specifying a unit or acid basis. Production was 727 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, flint, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.1%
pH 3.27
Grape Varieties Roughly 50% Sauvignon Blanc, 25% Ribolla Gialla, 20% Semillon, 5% Tocai Friulano
Region Napa Valley
Soil Alluvial gravel at ryan's vineyard; rocky fluvial soil at vare vineyard
Sites Ryan's Vineyard (Sauvignon Blanc and Semillon) and Vare Vineyard (Ribolla Gialla and Tocai Friulano)
Pressing Method Very Lightly Whole-Cluster Pressed
Production Details The four varieties were blended immediately upon dryness, racked, and returned to the lees. The wine used 20% new Boutes barrels without stirring, received 10 months of barrel aging, was filtered and bottled, and was held in bottle for at least one year before release. The producer reports TA 6.8 without specifying a unit or acid basis. Production was 179 cases.
Tasting Notes White peach, kaffir lime, lychee nut, beeswax, ripe fig, pineapple, wet stones, oyster shells, and freshly baled straw; spicy, mineral, fresh, and acidic
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