The Blossom Blanc<\/strong> epitomises the quiet revolution that Tom Lubbe has sparked on the sun-drenched slopes of Roussillon. With a modest 9% of alcohol, this Muscat defies the Mediterranean stereotype and instead tells a story of restraint and precision.<\/p>\n Matassa cultivates its vines according to biodynamic principles on the slate-rich soils of northern Roussillon, where the Pyrenees gently descend into the Mediterranean. The barren landscape, characterised by dry summers and the influential Tramontana wind, gives the wine an unmistakable mineral tension. There is no intervention here, but rather observation - an approach that emphasises the natural expressiveness of the Muscat.<\/p>\n The aromatic signature<\/strong> is surprisingly subtle for a muscatel. Instead of the expected opulence, there is a restrained scent of white flowers, unripe apricots and lemongrass, underpinned by a salty breeze reminiscent of the nearby Mediterranean coast. The floral notes always remain precise, never perfumed.<\/p>\n On the palate the true character<\/strong> This wine is crystalline, with an almost electrifying acidity structure that bears witness to the early harvest. The moderate residual sweetness is perfectly integrated and gives the wine a subtle texture without ever appearing heavy. Citrus fruits, especially bergamot, are accompanied by a striking minerality reminiscent of wet stones after a summer rain. The finish is precise, focussed and impressively long for a wine of this lightness.<\/p>\n Matassa is at the forefront of a movement that is liberating Roussillon from its reputation as a producer of alcoholic powerhouses. Tom Lubbe, originally from South Africa, has found his adopted home here and works with minimal intervention in the cellar. The Vin de France<\/strong>-status allows him the freedom to work outside the strict AOC rules - a conscious decision in favour of expression rather than conformity.<\/p>\n The lightness and vibrant acidity predestine this wine for Seafood<\/strong> - especially raw oysters or a ceviche of white-fleshed fish with citrus fruits. It also harmonises well with light goat's cheese variations or a salad with fennel and oranges. Serve well chilled, but not ice cold, so as not to suppress the subtle flavours.<\/p>","protected":false},"excerpt":{"rendered":"Terroir & craftsmanship<\/h3>\n
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