“First Growth” from the Napa Valley dazzles the crowd

I enjoyed tasting with Steve Matthiasson the other day at 10 A.M. That really is the best time to get your palate going! Steve is a “real” guy, jovial, down-to-earth farmer/winemaker. He has been consulting for Spottswoode, Araujo and Chappellett vineyards for years (which is very noteworthy). Steve’s own vineyard has been the source for many great wineries, and I would put his own label next to many big names anytime!

Matthiason 2007 Red Matthiasson 2007 Proprietary Red Blend, Napa Valley
Retail 76.00 – GGWC 69.99
BUY SIX or MORE $65.00 FREE SHIPPING on a FULL CASE (8 bottles will get you free shipping* as well)

The 2007 vintage is a blend of Cabernet, Merlot, Cabernet Franc and (1%) Petit Verdot. Only 280 cases were produced of this little gem. On the nose, one is greeted by freshness – intense aromas of black and red cherries, a hint of mint, dark chocolate and ripe black berries. On the palate this lush, full-bodied (yet VERY elegant) youngster is loaded with dark chocolate, ripe cane berries and finishes with lots of intensity and finesse. The silky tannins are fine-grained. This is a well-made wine that is not heavy on the palate and I would say it is his best effort yet to date.

Matthiasson 2010 White Matthiasson 2010 Proprietary White Blend
Retail 37.00 – GGWC  33.00,  BUY SIX or MORE $29.99
(Mix and Match for FREE SHIPPING offer)

The 2010 White is a blend of primarily Sauvignon Blanc (59%), Ribolla Gialla (20%), Semillon (14%) and Tocai Friulano (7%). This might be one of the most exceptional wines I have ever tasted. These (local Napa grapes) all originate in awesome regions of Italy and France (Friuli and Bordeaux). This wine is all about aromatics – The S.B. offers fresh acidity (with a hint of citrus) as well as a touch of tropical fruit. The Ribolla Gialla (remember Arbe Garbe – same vineyard FYI) brings some seashell minerality and a touch of nuttiness as well as structure. The Semillon is “Mister Viscous” as well as hints of figs and beeswax that add weight and gravity.  The Tocai adds a touch of spiciness. The wine was aged for 8 months in barrel (fermented dry).  Medium to full in body, this might be the ideal end-of-summer (I am thinking Thanksgiving and end-of-the-year holidays) wine! At 12.5% alcohol, I know we are going to make a lot of happy people here!