Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | $42.00≈ €37.37 · £31.57 | www.matthiasson.com ↗ |
2024 Technical Specifications
Alcohol 12.5%
pH 3.29
Total Acidity 6 g/L
Region Napa Valley
Soil Marine-origin clay soils
Estate Grown Yes
Fermentation Vessels Old seasoned French oak barrels
Pressing Method Gentle Whole-Cluster Pressing
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Production Details The final blend comprised eight harvest dates. Grapes were estate grown with regenerative farming practices and gently whole-cluster pressed; the wine fermented and aged sur lees in old seasoned French oak barrels averaging 15 years old, with no new-oak flavor. It was not racked, and only selected barrels received minimal bâtonnage. One-third of the barrels underwent malolactic fermentation. The vineyard was planted in 1989. Production was 1,375 cases.
Certifications CCOF (grapes)
Tasting Notes Meyer lemon, Golden Delicious apple, yellow peach, musk melon, honey, vibrant acidity, fleshiness and lingering minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
pH 3.48
Total Acidity 7.3 g/L
Region Napa Valley
Soil Marine-origin clay soils
Harvest Dates 6 Sep 2023 to 13 Oct 2023
Estate Grown Yes
Fermentation Vessels Seasoned French oak barrels
Pressing Method Gentle Whole-Cluster Pressing
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Production Details The final blend comprised nine separate picks. Grapes were estate grown with regenerative farming practices and gently whole-cluster pressed; the wine fermented and aged sur lees in seasoned French oak barrels with no new oak. It was not racked, and only selected barrels received minimal bâtonnage. One-third of the barrels underwent malolactic fermentation. The vineyard was planted in 1989. Production was 3,044 cases.
Certifications CCOF (grapes)
Tasting Notes Meyer lemon, Golden Delicious apple, yellow peach, musk melon, honey, vibrant acidity, fleshiness and lingering minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
pH 3.45
Total Acidity 7.5 g/L
Region Napa Valley
Soil Marine-origin clay soils
Estate Grown Yes
Fermentation Vessels Seasoned French oak barrels
Pressing Method Gentle Whole-Cluster Pressing
Indigenous Yeast Yes
Malolactic Fermentation 40%
Oak Types French oak
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Production Details Fruit was picked several times at different ripeness levels. Grapes were estate grown using regenerative farming practices and gently whole-cluster pressed; the wine fermented and aged sur lees in seasoned French oak barrels, with no racking and minimal bâtonnage on only a few selected barrels. Production was 2,355 cases, and the vineyard was planted in 1989.
Certifications CCOF (grapes)
Tasting Notes Meyer lemon, Golden Delicious apple, yellow peach, musk melon, honey, acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
pH 3.45
Total Acidity 7.2 g/L
Region Napa Valley
Soil Clay soils
Estate Grown Yes
Fermentation Vessels Seasoned French oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Malolactic Fermentation 40%
Oak Types French oak
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Production Details Fruit was harvested several times at different ripeness levels. The wine was whole-cluster pressed, fermented and aged in seasoned French oak with no bâtonnage or racking. Two-fifths of the barrels underwent malolactic fermentation. Production was 2,601 cases, and the vineyard was planted in 1989.
Certifications CCOF (grapes)
Tasting Notes Golden Delicious apple, yellow peach, musk melon, honey, medium acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.0%
pH 3.32
Total Acidity 6.8 g/L
Region Napa Valley
Soil Clay soils
Fermentation Vessels Seasoned French oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Malolactic Fermentation 40%
Oak Types French oak
Used Oak Only Yes
Production Details Fruit was harvested several times at different ripeness levels. The wine was whole-cluster pressed, fermented and aged in seasoned French oak with no bâtonnage or racking. Two-fifths of the barrels underwent malolactic fermentation. Production was 2,876 cases. The vineyard was planted in 1989 by Beringer.
Certifications CCOF (grapes)
Tasting Notes Golden Delicious apple, yellow peach, musk melon, honey, medium acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
pH 3.47
Total Acidity 6.5 g/L
Region Napa Valley
Soil Clay soils
Fermentation Vessels Seasoned French oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Malolactic Fermentation 40%
Oak Types French oak
Used Oak Only Yes
Production Details Fruit was harvested several times at different ripeness levels. The wine was whole-cluster pressed, fermented and aged in seasoned French oak with no bâtonnage or racking. Two-fifths of the barrels underwent malolactic fermentation. Production was 1,194 cases. The vineyard was planted in 1989 by Beringer.
Certifications CCOF (grapes)
Tasting Notes Golden Delicious apple, yellow peach, musk melon, honey, medium acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.8%
pH 3.34
Total Acidity 7.7 g/L
Region Napa Valley
Soil Clay soils
Fermentation Vessels Seasoned French oak barrels
Pressing Method Whole-Cluster Pressing
Malolactic Fermentation 40%
Oak Types French oak
Used Oak Only Yes
Unfined Yes
Production Details Fruit was harvested several times at different ripeness levels and blended before bottling. Grapes were whole-cluster pressed and settled in tank for 24 hours before barrel fermentation and aging. Half the barrels were left unstirred and the other half stirred once; the wine was never racked, fined or cold-stabilized, but was filtered before bottling. Two-fifths of the barrels underwent malolactic fermentation. Production was 2,831 cases.
Tasting Notes Golden Delicious apple, yellow peach, musk melon, honey, creaminess, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.8%
pH 3.28
Total Acidity 8.1 g/L
Grape Varieties 100% Chardonnay
Region Napa Valley
Soil Clay soils
Fermentation Vessels Neutral barrels
Pressing Method Whole-Cluster Pressing
Malolactic Fermentation 40%
Used Oak Only Yes
Unfined Yes
Production Details The grapes were whole-cluster pressed and settled in tank for 24 hours before fermentation and aging in neutral barrels. Half the barrels were left unstirred and the other half stirred once. The wine was never racked, fined or cold-stabilized, but was filtered before bottling. Two-fifths of the barrels underwent malolactic fermentation. Production was 2,275 cases.
Tasting Notes Green apple, yellow apple, peach, melon, honey, high acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.5%
pH 3.51
Total Acidity 7.89 g/L
Grape Varieties 100% Chardonnay
Region Napa Valley
Soil Clay soils
Grapes Picked 27 Sep 2011
Brix at Harvest 23.7°
Fermentation Vessels Neutral barrels
Pressing Method Whole-Cluster Pressing
Used Oak Only Yes
Unfined Yes
Production Details The 2011 crop yielded 3.25 tons per acre. Grapes were whole-cluster pressed and settled in tank for 24 hours before fermentation and aging in neutral barrels. Half the barrels were left unstirred and the other half stirred once. Malolactic fermentation was prevented. The wine was never racked, fined or cold-stabilized, but was filtered before bottling. Production was 850 cases.
Tasting Notes Green apple, yellow apple, peach, melon, honey, high acidity, fleshiness and minerality
Food Pairing Oysters or roast chicken
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