Last week during the earthquake that rocked the Napa Valley, the Matthiassons thought they might have lost everything, including all of their wines in barrel ( see his Twitter for images ). Luckily, they suffered much less damage at the winery than they originally anticipated, but had serious damage to their home. Thankfully, the family is slowly recovering from the Napa earthquake that shattered many lives across the valley.





What makes Mathiasson stand out among the hundreds of producers in the Napa Valley is that his wines pack an astonishing amount of flavor into every ounce, at very low alcohol levels, without having to harvest late. His deep knowledge in viticulture allows him to harness to power of the soil and the vine without having to depend on the sunshine for flavor. He has a deep list of clients whom he helps with organic and sustainable farming which include: Araujo Estate, Spottswoode, Chappellet and David Arthur. Steve has remained incredibly humble through his recent success and when you meet him you can tell he is a farmer at heart. He is extremely relaxed, but works very hard for a living. Of all the wines that bear the Matthiasson name, the Napa Valley White Wine has attracted the most attention from Sommeliers. It consistently outperforms its price-point, impressing even the most stubborn old-world wine junkies. There are 4 grape varietals used in this white blend which find their roots in Italy and France. The 2012 Napa Valley White Wine is a complex blend of 59% Sauvignon Blanc, 20% Ribolla Gialla, 16% Semillon and 5% Tocai Friulano. The grapes were gently pressed without destemming and all the juice was co-fermented in French oak, 20% being new. This is a vintage Steve claims is one of the most ripe and textured since the 2007, which is simply a result of the warmer year. For this reason he did not perform any battonage (lees stirring) or let the wine go through malolactic fermentation.





I can’t help but completely agree with Steve’s tasting notes for this wine, “We find fresh cream on the nose accompanied by key lime pie and flavors of passion fruit, lychee, and lemon curd. There’s a long stony-saline finish from the Ribolla, bright pineapple from the Sauvignon blanc, and the Semillon balances the wine with a beeswax character that adds gravity and weight.” I have found his wines always benefit from a brief decant and served a bit warmer than most whites to allow the aromatic complexity and rich texture to be experienced. I find about cellar temperature to best allow the wine to come to life wither out of a large Burgundy or Bordeaux stem. Food pairing options are vast, but I love farm to table cuisine of fresh raw vegetables, heirloom tomatoes and grilled Pacific Salmon with a wine of this texture, minerality, and vibrancy. This is one of the most refreshing and satisfying whites coming from the Napa Valley . If you love to drink mineral driven white wines full of texture, don't miss this incredible expression of Napa made by one of the best new winemakers to bless our industry.