{"id":28553,"date":"2020-10-20T10:16:20","date_gmt":"2020-10-20T10:16:20","guid":{"rendered":"https:\/\/www.lebendigeweine.de\/?p=28553"},"modified":"2025-02-26T09:41:48","modified_gmt":"2025-02-26T09:41:48","slug":"tom-lubbe-matassa-portrait","status":"publish","type":"post","link":"https:\/\/www.lebendigeweine.de\/fr\/journal\/tom-lubbe-matassa-portrait\/","title":{"rendered":"Portrait \u2014 Matassa de Tom Lubbe"},"content":{"rendered":"

Comment un N\u00e9o-Z\u00e9landais qui a grandi en Afrique du Sud en arrive-t-il \u00e0 cr\u00e9er un domaine viticole iconoclaste dans le Roussillon ? Ce n'est pas banal, mais c'est ainsi que tout se passe pour Tom Lubbe du Domaine Matassa<\/a><\/strong>. \u00c0 la fin des ann\u00e9es 90, Tom a travaill\u00e9 dans le seul domaine viticole d'Afrique du Sud qui utilisait la fermentation spontan\u00e9e et les faibles rendements. Comme il \u00e9tait int\u00e9ress\u00e9 par le travail avec les c\u00e9pages m\u00e9diterran\u00e9ens, Tom a pu effectuer un stage de trois mois au l\u00e9gendaire domaine Gauby dans le village de Calce. G\u00e9rard Gauby s'est rapidement li\u00e9 d'amiti\u00e9 avec Tom et lui a demand\u00e9 d'\u00eatre son aide de cave pour trois mill\u00e9simes cons\u00e9cutifs. C'est pendant cette p\u00e9riode que Tom a rencontr\u00e9 sa femme Nathalie, qui se trouve \u00eatre la s\u0153ur de G\u00e9rard.<\/p>\n\n\n\n

La naissance de leur premier enfant a incit\u00e9 Tom \u00e0 reconsid\u00e9rer son retour en Afrique du Sud et \u00e0 rester \u00e0 Calce pour lancer sa propre exploitation viticole. Matassa a \u00e9t\u00e9 fond\u00e9e en 2003, le premier mill\u00e9sime \u00e9tant enti\u00e8rement produit dans le salon du couple de jeunes mari\u00e9s. G\u00e9rard s'en voulait tellement qu'en 2004, il a offert \u00e0 Tom la vieille cave Gauby !<\/p>\n\n\n\n

Tom travaille avec de nombreux c\u00e9pages catalans traditionnels : Carignan, Mourv\u00e8dre, Grenache (principalement Pelure lladonienne<\/em>, der alte katalanische \u00ab Klon \u00bb der Grenache), Grenache Gris, Muscat d’Alexandrie ( der Cuv\u00e9e Alexandria<\/a> est un exemple parfait) et le Muscat de Petits-Grains. Ces c\u00e9pages sont souvent plant\u00e9s ensemble, notamment dans les tr\u00e8s vieux vignobles. Au total, 20 hectares sont cultiv\u00e9s sur des sols de schiste, de marne, de schiste noir et de marne noire. Tom exploite toujours quelques vieilles vignes \u00e0 tr\u00e8s faible rendement autour du village de Calce, mais il s'est fortement \u00e9tendu \u00e0 d'autres zones o\u00f9 les rendements sont un peu plus g\u00e9n\u00e9reux, typiquement de l'ordre de 25\/30 hl\/h (ce qui reste relativement faible pour la r\u00e9gion).<\/p>\n\n\n\n

Les vignobles sont cultiv\u00e9s naturellement, sans aucun intrant chimique. Tom est certifi\u00e9 biologique par Ecocert. Et bien qu'il utilise occasionnellement des techniques biodynamiques pour activer et nourrir ses sols, cela est devenu moins prioritaire au fil des ans. Au lieu de cela, un d\u00e9vouement sans rel\u00e2che pour. Couverture v\u00e9g\u00e9tale<\/em> a compl\u00e8tement chang\u00e9 ses sols et donc les vins. Tom est convaincu que l'augmentation de la vie des insectes dans les sols, en particulier les vers, a modifi\u00e9 les saveurs de ses vins, notamment en ce qui concerne l'acide malique. Autre effet int\u00e9ressant : la baisse drastique de la teneur en alcool. Tom a toujours r\u00e9colt\u00e9 beaucoup plus t\u00f4t que la plupart des gens, en commen\u00e7ant g\u00e9n\u00e9ralement par le muscat au d\u00e9but du mois d'ao\u00fbt. En 2005, les vins atteignaient g\u00e9n\u00e9ralement 13,5% d'alcool. En 2018, ils se sont \u00e9lev\u00e9s \u00e0 10,5%.<\/p>\n\n\n\n

Beaucoup de choses ont \u00e9galement chang\u00e9 dans la cave au fil des ans. Tous les vins de Matassa<\/a> sont maintenant d\u00e9lib\u00e9r\u00e9ment Vin de France<\/em> a \u00e9t\u00e9 d\u00e9classifi\u00e9. Comme mentionn\u00e9 ci-dessus, le taux d'alcool est beaucoup plus faible, d\u00e9passant rarement 12%. Les vins blancs sont tous mac\u00e9r\u00e9s sur les peaux, un choix qui remonte \u00e0 l'Alexandria 2008, le premier vin de Matassa de ce type. Pour les rouges, l'infusion de grappes enti\u00e8res pr\u00e9c\u00e8de la mac\u00e9ration et l'extraction, et les raisins blancs sont souvent co-ferment\u00e9s. Lorsque le ch\u00eane est utilis\u00e9, ce n'est pas pour ajouter de la structure au vin, mais de l'oxyg\u00e8ne. Les vins sont mis en bouteille sans filtration ni collage.<\/p>\n\n\n\n

Le soufre, que Tom avait \u00e9galement utilis\u00e9 judicieusement par le pass\u00e9, n'a \u00e9t\u00e9 ajout\u00e9 \u00e0 aucun des vins depuis le mill\u00e9sime 2015.<\/p>","protected":false},"excerpt":{"rendered":"

Comment un N\u00e9o-Z\u00e9landais qui a grandi en Afrique du Sud en arrive-t-il \u00e0 cr\u00e9er un domaine viticole iconoclaste dans le Roussillon ? Ce n'est pas tr\u00e8s courant, mais tout se passe ainsi pour Tom Lubbe du Domaine Matassa. \u00c0 la fin des ann\u00e9es 90, Tom travaillait dans le seul domaine viticole d'Afrique du Sud qui utilisait la fermentation spontan\u00e9e et de faibles rendements. Comme il ... <\/p>\n

Read More \u00bbPortrait \u2014 Matassa de Tom Lubbe<\/span><\/a><\/div>","protected":false},"author":1,"featured_media":49727,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"bwfblock_default_font":"","neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[3426,2589],"tags":[2695,2697,2696],"class_list":["post-28553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-neue-weingueter","category-notizen","tag-matassa","tag-roussilon","tag-tom-lubbe","show-hover"],"yoast_head":"\nPortrait \u2014 Matassa von Tom Lubbe » Lebendige Weine<\/title>\n<meta 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