Matassa Blanc VdF 2023

Wine description for Matassa Blanc VdF 2023 by Matassa

Colour & appearance

Luminous orange with bright reflections and pronounced haze – a wine that openly reveals its skin contact and lack of filtration in the glass.

Nose

Initially restrained, almost shy, with a reductive veil that keeps the fruit hidden at first. Then the glass opens up: almond and apple blossom, pickled cherries, whitecurrant and raspberry, behind which lie ripe pear and caramelised quince. Tart lemon, dried lavender, oregano and thyme – the scent of the garrigue – alongside white pepper, cardamom and allspice. Wild, profound, honest.

Palate

Surprisingly lean and linear at just 10.0% ABV – this white dances across the tongue rather than filling it. The phenolic side defines it: tart apple, bitter notes with a greenish edge, smooth and silky yet with angles and edges. A wine of tension, not harmony.

Finish

Nutty, with sharp, demanding acidity and a lingering, intense aromatic presence in the background. It resonates long on the palate – commanding attention right down to the last nuance.

Terroir & origin

The vines grow on high-altitude plots around Calce and Espira-de-l’Agly in Roussillon, some at up to 600 metres above sea level, surrounded by Mediterranean maquis, cedar trees and wild rosemary. Soils of schist and marl – many vines are between 60 and over 100 years old – imprint a cool minerality into the glass that one would scarcely expect in such a sun-drenched region.

Grape varieties & vinification

Grenache Blanc and Macabeu, harvested early – Tom Lubbe often begins picking in Roussillon as early as the beginning of August, while others are still waiting for ripeness. As is customary at Matassa, the white wine is fermented on its skins, spontaneously, without fining or filtration. Since 2015, not a single drop of sulphur has been added in the cellar – and this purism can be tasted in every facet.

Food pairings

Its bitter note and spiciness call for contrasting partners on the plate: grilled fennel with orange zest, chargrilled sardines, salted almonds and olives, or a herb-rich vegetable tagine. Also a delightful combination with mature hard cheese.

Special features

An orange wine as manifesto: 10% alcohol in a region otherwise known for power. Tom Lubbe – a New Zealander, student and brother-in-law of the legendary Gérard Gauby – has been making wines since 2003 that prioritise freshness over sheer weight. This Blanc is no simple drink, but rather food for thought in a glass: reductive, angular, uncompromising – and precisely therefore utterly distinctive.