Hebaceous fruit and just a smidge of texture in a blend of all the imaginable Grenaches (Noir, Blanc & Gris) and Macabeu that further highlights Tom Lubbe’s deep infatuation with the old vineyards and winemaking of French Catalonia. One of those wines which feels like it might be best served at that near mythical thing - “cellar temperature” (about 14-15c as best as we can tell)
Tom Lubbe started Domaine Matassa in 2003 after working for several years at the nearby Domaine Gauby. He farms 12 hectares of old vineyards around the village of Calce in the Roussillon. He is a curious, intelligent guy and his winemaking has really evolved over the years and nowadays his wines are a reference point for this part of France.
Hebaceous fruit and just a smidge of texture in a blend of all the imaginable Grenaches (Noir, Blanc & Gris) and Macabeu that further highlights Tom Lubbe’s deep infatuation with the old vineyards and winemaking of French Catalonia. One of those wines which feels like it might be best served at that near mythical thing - “cellar temperature” (about 14-15c as best as we can tell)
Tom Lubbe started Domaine Matassa in 2003 after working for several years at the nearby Domaine Gauby. He farms 12 hectares of old vineyards around the village of Calce in the Roussillon. He is a curious, intelligent guy and his winemaking has really evolved over the years and nowadays his wines are a reference point for this part of France.
