Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | $85.00≈ €75.64 · £63.90 | www.matthiasson.com ↗ |
2022 Technical Specifications
Alcohol 13.0%
pH 3.39
Total Acidity 6.5 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Volcanic-rock alluvium formed by a landslide, With rocks and red volcanic soil
Estate Grown Yes
Grape Clone Olmo clone (California clone 4; Oregon clone 108)
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Estate-grown and organically farmed. Grapes were harvested very early; juice was settled for 24 hours. The wine spent 18 months in barrel without bâtonnage and rested undisturbed on its lees. Production was 195 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, richness, rock-dust minerality and a saline mineral finish; rich, complex, structured, bright and lively
Critics Ratings 95
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
pH 3.31
Total Acidity 7.6 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Olmo clone (California clone 4; Oregon clone 108)
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Grapes were harvested very early and the juice was settled for 24 hours. The wine received 18 months of barrel aging; no sulfur was added until bottling and there was no bâtonnage. Production was 164 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
pH 3.38
Total Acidity 6.8 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Olmo clone (California clone 4; Oregon clone 108)
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Grapes were harvested very early and the juice was settled for 24 hours. The wine received 18 months of barrel aging; no sulfur was added until bottling and there was no bâtonnage. Production was 48 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
pH 3.43
Total Acidity 6.9 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Olmo clone (clone 4 / 108)
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Two harvests supplied the wine: 80% was picked very early and 20% later. Each lot was settled for 24 hours. The wine received 18 months of barrel aging; no sulfur was added until bottling and there was no bâtonnage. Production was 218 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
pH 3.14
Total Acidity 6.5 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Clone 4
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Two harvests supplied the wine: 80% was picked very early and 20% later. Each lot was settled for 24 hours. The wine received 18 months of barrel aging with no topping or sulfur addition until bottling and no bâtonnage. Production was 209 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.1%
pH 3.25
Total Acidity 5.9 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Clone 4
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Two harvests supplied the wine: 80% was picked very early and 20% later. Each lot was settled for 24 hours. The wine received 18 months of barrel aging with no topping or sulfur addition until bottling and no bâtonnage. Production was 207 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.3%
pH 3.38
Total Acidity 5.9 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Clone 4
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Two harvests supplied the wine: 80% was picked very early and 20% later. Each lot was settled for 24 hours. The wine received 18 months of barrel aging with no topping or sulfur addition until bottling and no bâtonnage. Production was 273 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness and a mineral core of rock dust
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.3%
pH 3.37
Total Acidity 6.7 g/L
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Clone 4
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details Two harvests supplied the wine: 80% was picked very early and 20% later. Each lot was settled for 24 hours. The wine received 18 months of barrel aging with no topping or sulfur addition until bottling and no bâtonnage. Production was 193 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness, rock dust and ground oyster shell
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.9%
pH 3.48
Grape Varieties 100% Chardonnay
Region Sonoma Coast
Soil Landslide-derived rocks and red volcanic soil
Grape Clone Clone 4
Fermentation Vessels Barrels
Pressing Method Light Whole-Cluster Pressing
Malolactic Fermentation 100%
Oak Types French oak
Production Details The sheet reports finished-wine TA as 6.2 but does not state its unit, so it is not normalized as total_acidity_gl. The first harvest supplied 70% of the wine and was picked very early; the second supplied 30% and was picked quite late. The second-harvest juice was added to the first fermentation. Each lot was settled for 24 hours. Maturation comprised 18 months in eight older neutral barrels and two new French-oak barrels, without topping, sulfur addition before bottling or bâtonnage. Production was 251 cases.
Tasting Notes White peach, toasted almond or marshmallow, ripe pear, weight, length, richness, rock dust and ground oyster shell
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