Steve Matthiasson, writes Jon Bonné in the Chronicle, has become one of Napa's top viticulatural consultants with his specialty being more flavor at lower sugar levels. He is an evangelist against the high alcohol, over ripe Napa style that has dominated the last two decades and is favored by the critics. It is an approach that is considered daring because many of his collegues still "live by the score and die by the score". Read the full article here.
Matthiasson named Winemaker of the Year by SF Chronicle
The blend is 59 percent Sauvignon blanc, 20 percent Ribolla gialla (an ancient variety brought to California from Friuli, Italy), 14 percent Semillon, and 7 percent Tocai friulano. The Sauvignon blanc brings a clean fresh citrusy acidity and some tropical character. The Ribolla gialla brings seashell minerality, nuttiness, and structure to the blend. The Semillon contributes viscosity and a ripe fig and beeswax character that adds gravity and weight. The Tocai friulano adds spicy aromatic notes. The acidity and fruit expression is balanced by a rich lees character and a backdrop of sweet oak. There is interplay in the wine between lightness and richness, and focus and complexity.