JEROBOAM CO.,LTD | Domaine Matassa

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Domaine Matassa

Domaine Matassa was established in 2002 by Tom Lubbe, Nathalie Gauby and Sam Harrop. After the initial purchase of the Clos Matassa vineyard, several other small parcels of very old hillside Carignan vines were acquired and thus saved from extinction.
These vines are concentrated around the remote and beautiful mountain village of Le Vivier at altitudes between 500m - 600m above sea level.
Production increased from the 2003 vintage with the acquisition of 12 more premium hillside vineyards. Half of these are situated in the Coteaux des Fenouilledes ( neighbouring Clos Matassa) and the other half in and around the village of Calce, at 150 to 300 m altitude. The vineyards are low-yielding old vines and production averages of 12hl/ha. All 14 ha of vineyards are farmed using Biodynamic practices.
The owners of Domaine Matassa are proud of the unique Catalan heritage and have chosen to bottle the vines under the Vin de Pays des Cotes Catalanes classification, rather than the more recognised Cotes du Roussillon appellation.

	L’Estanya Grown in marl and slate surrounded by a barren wasteland of shrubbery and wild herbs, the vineyard with it's various aspects is strongly influenced by the surrounding Pyrenees and mediterranean sea. The Carignon vines are 110 years old and the Mourvedre vines are 30 years old. Certified by Ecocert, the vineyards are completely organic and biodynamic techniques are also employed. No pesticides, herbicides or any kind of chemical products are used whatsoever. Yield is 15 hectoliters or 3 tonnes per hectare and all harvesting is done by hand. Grapes (50% destemmed, 50% whole bunch) are fermented using wild yeast, lightly crushed by foot and basket pressed before undergoing 100% malolactic fermentation. Neither fining nor filtering is carried out. Residual sugar is less than one gram. As with most other wines, proper decantage of this wine will enhance the taste. The healthy, low yielding old vines bear rich fruit enabling the production of wine with fresh acidity and the right degree of alcohol that goes well with many different cuisines from teppanyaki to the lamb and meat dishes of the Catalayan mountains. This can be matured for at least another 5 years. ■　Grape Varieties Grape Varieties: Carignan 80%, Mourvedre 20% ※Cepage varies slightly according to vintage.


	Matassa Blanc Grown on a slope of schist and slate surrounded by a barren wasteland of shrubbery and wild herbs, the vineyard with it's various aspects is strongly influenced by the surrounding Pyrenees and mediterranean sea. 100% organic as certified by Ecocert, biodynamic techniques are also employed at the vineyard. No herbicides, pesticides or chemical products are used whatsoever. Yields are 18 hectoliters to the hectare or 3.5 tonnes per hectare and all harvesting is done by hand. Whole bunches are pressed using wooden basket presses and fermented in 228 and 500 liter barrels using wild yeasts. The wine is matured on the lees for 18 months without battonage. 100% malolactic fermentation. Residual sugar is less than 0.5 grams. The wine is lightly filtered without fining and then bottled. The healthy, low yielding old vines bear rich fruit enabling the production of wine with fresh acidity and the right degree of alcohol. This wine goes with a wide variety of food from roast chicken to matured cheese such as Chedder and Conte. It can be cellared for at least another 8 years and decantage is recommended before serving. ■　Grape Varieties Grenache Gris 70%, Macabeu 30% ※Cepage varies slightly according to vintage.


	Matassa Rouge Grown on a slope of schist and slate surrounded by a barren wasteland of shrubbery and wild herbs, the vineyard with it's various aspects is strongly influenced by the surrounding Pyrenees and mediterranean sea. 100% organic as certified by Ecocert, biodynamic techniques are also employed at the vineyard. No herbicides, pesticides or chemical products are used whatsoever. Yields are 15 hectoliters to the hectare or 3 tonnes per hectare and all harvesting is done by hand. After the grapes are lightly crushed by foot, pigage is carried out then the juice is and fermented in stainless tanks for 8 days using wild yeast. 100% malolactic fermentation. Residual sugar is less than 0.5 grams. The wine is lightly filtered without fining and then bottled. The healthy, low yielding old vines bear rich fruit enabling the production of wine with fresh acidity and the right degree of alcohol so it goes with a wide variety of food. Recommended cuisine to enjoy with this wine is Catalonian Iberico pork sausages, grilled lamb chops and roast perch. It can be cellared for at least another 15 years. ■　Grape Variety Carignan 100% ※Cepage varies slightly according to vintage.