Matthiasson, Ancient White Wine No 1

Steve wanted to capture the old historical style: whole-cluster, skin fermentation with just a hint of fresh, piney sap (which by the way his mother collected for 3 years from her Aleppo pine trees in the back yard). A small amount of resin was added during the fermentation and nothing else: no preservatives and no yeast. Once the wine was done fermenting, it was aged in old, neutral oak barrels.

The Napa-based husband and wife team of Steve and Jill Klein Matthiasson met twenty years ago through their shared work in sustainable agriculture, a partnership that has resulted in some of the most fascinating, fresh, and diverse wines made in California today. Steve's career evolved behind the scenes as a vineyard consultant for high profile Napa wineries like Stag's Leap, Spottswoode, and Araujo. Jon Bonne, wine editor for the San Francisco Chronicle and vocal champion of Matthiasson's wines, notes that 'when a vintner wants more flavor at lower sugar levels, Matthiasson is the one on speed dial. And he has achieved that while evangelizing for a reversal of the past two decades' trend toward overly ripe flavors and high alcohols.' The Matthiassons' vivid renditions of ubiquitous varieties like Chardonnay and Cabernet Sauvignon provide an appealing introduction to their poised and textured house style. Their impeccably farmed organic vineyards, luscious, complicated White Wine, and pure, focused Refosco (that Steve grafted over 3 rows of Merlot in their home vineyard following a eye-opening trip to Friuli) exemplify the high standards and spirit of adventure that California is becoming known for among engaged and eco-conscious wine drinkers