Matassa Rouge

Cold meat, Roasted red meats, Rice with meat, Eggs

Aged for 16 months in new French oak barrels. Unfiltered and unfined.

Whole grapes are fermented with skin contact for the first 4 days through spontaneous fermentation using indigenous yeasts.

In 2001 New Zealanders Tom Lubbe and (now MW) Sam Harrop purchased a small old vineyard high up in the hills of Coteaux du Fenouillèdes called Clos Matassa. The vineyard was run down at the time and planted with just old-vine Carignan. Fifteen years on Domaine Matassa is run solely by Tom has converted to Biodynamics increased its land-holding and now produces an array of wines from varieties including Muscat d’Alexandrie Maccabeu Grenache Gris Syrah and Mourvèdre.