A light, juicy natural wine from the Roussillon, vinified from Carignan, Grenache Noir and Grenache Gris sourced from vines up to 100 years old. With just 10% ABV, Tom Lubbe prioritises freshness over power – a highly drinkable red wine brimming with red fruit and herbal spice.
Bottler: Domaine Matassa, 10 Route d'Estagel, 66600 Calce / France
In the glass
Colour
Bright, fairly transparent cherry red.
Nose
Fruity, tart and fresh: red apples with their skin, peach and red berries, complemented by undergrowth, Mediterranean herbs and a hint of Amaro.
Palate
Light, intense and enormously juicy with lively acidity, a saline note and grippy tannins; red berry and sour cherry flavours persisting through the long, herbally tart finish.
Character
Agile, playful and full of energy – a wine that dances on the palate and invigorates the senses, offering pure freshness rather than southern weight.
Pairing
Chipirones with fresh goat’s cheese and grilled herbs, toasted bread with black pudding and parsley, or a tomato Tarte Tatin with olives and thyme.
Notes
Completely without added sulphur since 2015, spontaneously fermented and unfiltered – vinified using carbonic maceration, fermented to dryness in concrete and aged for nine months in old demi-muids. Early harvesting on garrigue plots at up to 450 metres altitude ensures the rare combination of aromatic ripeness with just 10% alcohol.
Tasting note
Colour & Appearance
Bright, quite transparent cherry red — a wine that announces in the glass that freshness takes precedence over power.
Nose
Fruity yet tart and remarkably light on its feet: red apples with their skins, peach and red berries, backed by undergrowth, wild herbs and a drop of Amaro, lending the whole a finely bitter edge.
Palate
Tartly fresh, salty, juicy and assertive all at once. The tannins have grip, grazing the palate lightly without ever weighing it down. Red berry and sour cherry notes drive the wine forward — it practically dances, agile, herbaceous and tart, immensely juicy to the very last sip. At just 10% alcohol, this is a red wine to drink, not merely to taste.
Finish
Herbaceous and tart, cool and with lingering juiciness — the aftertaste whets the appetite for the next glass rather than inspiring awe.
Terroir & Origin
Domaine Matassa is located near Calce in Roussillon, where Tom Lubbe and Nathalie Gauby farm around 20 hectares — plots on schist and marl, some at altitudes of up to 500–600 metres, nestled amidst Mediterranean maquis with cedar trees, fig trees and wild rosemary. Many vines are 60 to 120 years old. While the region generally favours ripeness and power, Lubbe harvests early — which is why his wines rarely exceed 12% alcohol.
Grape Varieties & Vinification
A blend of Carignan, Grenache Noir and Grenache Gris from vines up to 100 years old. Fermentation begins as carbonic maceration with whole bunches, after which the wine completes fermentation over three weeks in concrete and matures for nine months in old demi-muids. Like all the estate’s cuvées, it has been made without added sulphur since 2015 and is unfiltered.
Food Pairings
Served lightly chilled, it is a delight with chipirones stuffed with fresh goat’s cheese and grilled herbs, with toasted bread topped with black pudding and parsley, or with a tomato tarte tatin featuring fresh goat’s cheese, olives and thyme. It feels entirely at home wherever Mediterranean herbs and a certain rusticity come into play.
Special Notes
A red wine that reveals Roussillon from its lightest side: 10% alcohol, yet full of tension and depth. It comes as no surprise that it features on wine lists from Parisian bistros to Noma in Copenhagen — Tattouine offers an effortless introduction to Tom Lubbe’s world of schist dust, wild herbs and cool freshness.
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