2021 Matassa Olla Rouge

$54.50

Out of stock

SKU 010794 Categories , , Variety, , , Vintage Country Region Producer Features, , , , , , Format750ml Bottle

ABV11.5%

Tom Lubbe is a New Zealander who grew up in South Africa. In the late 90’s, Tom was working at the only estate in South Africa using indigenous yeasts and lower yields. He helped innovate and shape the wine scene in South Africa.  Interested in working with Mediterranean varietals, Tom managed to score a 3-month internship at the legendary Domaine Gauby in the village of Calce. Gérard Gauby quickly befriended Tom and asked him to come back for three consecutive vintages as cellar helper. During that time, Tom met his wife Nathalie, who just so happens to be Gérard’s sister. The birth of their first child halted Tom’s plan of returning to South Africa, opting instead to stay in Calce and start his own estate. In total, Domaine Matassa now consists of nearly 17 hectares of old vines, consisting of local varietals; Grenache Gris, Macabeu, Muscat d’Alexandrie, Muscat Petit-Grain, Grenache Noir, Lladonner Pelut, Carignan and Mourvedre. The vineyards are un-irrigated, bush-vines pruned to the “gobelet” technique and are worked naturally without any chemical aids. Tom is certified organic by Ecocert and uses biodynamic techniques such as Preparation 500 and various plant fermentations to activate and nourish his soils. Tom’s logic and ideas in the vineyard translate to the cellar where he aims to have a wine full of mineral energy. His whites often see maceration on skins and Tom’s approaches to reds see whole-bunch ferments. All wines are fermented on natural yeasts and are finished unfiltered and unfined. Tom’s vines are incredibly low yielding, giving the wines gorgeous concentration and minerality. These are true wines of terroir that could not be reproduced anywhere else.
The 2021 Olla Rouge is a blend of Grenache Noir, Syrah, Grenache Gris and Macabeu from old vines grown on a clay-limestone terroir, with red soils rich in iron. Co-fermented as whole clusters for 2 weeks in cement vats, with indigenous yeasts, then matured for five months in vats, without filtering. It’s a deliciously juicy red with notes of crunchy red berries, spice, and dried Mediterranean herbs along with a lick of dusty tannin. An absolute joy to drink!