A Wine That
is named after the wild rosemary that grows amongst the vines, and it tastes like it too. Think strawberry juice with a wild side. Like all of the Matassa wines, the hallmark here is that of infectious energy: if Matassa was a band it’d be Jefferson Airplane.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Tom Lubbe
Where and How?
This cuvée comes from very old vines of Lledoner Pelut (a Catalan variant of Grenache) - some 130 years old - and a touch of Carignan. The vines are planted on red schist soils that are rich in iron.
The whole bunches underwent a short four-day maceration, after which the wine fermented naturally in 500L old oak barrels.
… Boy meets girl in vineyard. Boy falls in love with girl as they catch one another’s gaze across the fermenting barrels. Sounds like a romance novel, right? Right. In reality, it wasn’t quite like that. Rather, the girl in question — Natalie, the daughter of Gérard Gauby whose domaine Tom was working at — impressed Tom by eating an eyeball right out of a sheep’s head (a South African tradition). Tom was smitten; it was the beginning of a beautiful Roussillon romance. Twenty years later, they have two children, a farm and a business together.
Tom reminisces on his early days making wine in South Africa, saying,
“I was able to get my first two vintages past the tasting regulation panels, so they could get sold. I guess nobody really took notice, they just thought it was some weird bulls*&t that would go away.”
Those couple of barrels of weird bulls*&t would actually end up kickstarting an entire movement—not just in South Africa, but across Europe—from Beziers to Vienna.
So, it wasn’t some weird bulls*&t, and it didn't go away. Rather it’s about a simple and pure concept: organic farming, and fermented grape juice—without the bulls*&t.