Matthiasson Rose 2016

Matthiasson Rose 2016  - Les Marchands Restaurant & Wine Merchant
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If you haven’t listened to the podcast “I’ll Drink To That” with Levi Dalton, you should. Much of the bits below about Steve came from a talk Levi had with Steve Matthiasson in February 2014.
A man of the land—who at 23 years of age was fresh off a college career of studying philosophy, a part time bike messenger, home brewing small batches of beer, and recognizing that the most rewarding part of his day was a visit to his plot at a community garden among the buildings of San Francisco. A random drive to visit UC Davis with a friend pinged Steve with a light bulb moment where he was surrounded by an entire institution that was completely committed to agriculture. He was mesmerized…and enrolled. When asked what that experience was like his response was, “Kid in a candy store.” The guy is an agriculture learning machine. A mind like a cognoscente vacuum, able to gobble up volumes of information and apply it back into practice.
Steve states, “I don’t like the excessively concentrated wines.” One of his vineyard mentors is Warren Winiarski of Stag’s Leap Winery Cellars, who Steve says delivered a bounty of metaphors on vineyards, farming, harvests, and wine. One that cemented in his mind, and obviously guides his winemaking decisions to this day, was about overpowering wine. Warren had said, “Overly concentrated wine is like, rather than watching the fireworks, it’s like having the firework right in your ear.”
Steve continues, “You feel the sensation, but you can’t even see or hear anything. If you dial the concentration back then you can actually make out the beginning, middle, and end of the wine, and hear the story. That is part of the joy with transparent wines. There is this incredible intellectual stimulation versus that more visceral thing of having a big fat wine—where you experience the power but there’s no story.”
He also doesn’t think his wines are “low alcohol” or that they are part of a fad. Wine production shows plenty of historical precedent that 12.5%-13.5% alcohol levels are the norm across most regions, for generations. If percentages went higher they were considered outliers. The contrary is that 14% alcohol and above wines on a routine basis really kicked in over recent history, over the last 20 years, and there is strong evidence a decline is happening in that category.
Steve’s voice popped with a realization… “That’s the fad right. So, what we’re seeing with the pendulum swinging back is a fad fading.  We’re moving back to this really time honored, well established in many different wine regions, sense of what makes a balanced, classic wine.”

Every year Les Marchands has been open we have sold this Rosé, and I love it! The 2016 blend is 46% Grenache, 27% Syrah, 14% Mourvèdre, 7% Sauvignon Blanc, and 6% Counoise. This is a true regional blend of multiple vineyard sources—it’s like a Côtes du California Rhône Rosé. The Grenache is pulled from 60-year-old vines on the Gibson Ranch in the McDowell Valley of Mendocino, the Syrah from Hurley Vineyard in Napa, the Mourvèdre and Counoise from the Windmill Vineyard in the Dunnigan Hills AVA, and a splash of Sauvignon Blanc from the Ryan Vineyard in Napa. They whole cluster press the grapes, allow the juice to settle for 24 hours, then ferment and age the wine sur lees in stainless steel. They prevent malo-lactic to commence and keep the tanks locked down with no stirring, topping off, fining, or racking. That keeps the acid preserved and the resulting wine bright. Their pairing recommendations include salads, rabbit, frittatas, peas, favas, green garlic and on the porch all summer long.

  • Blend 46% Grenache, 27% Syrah, 14% Mourvèdre, 7% Sauvignon Blanc, and 6% Counoise
  • Country United States
  • Region California