About the Producer
Domaine Matassa
The Story
The birth of their first child made Tom reconsider moving back to South Africa, opting instead to stay in Calce to start his own
estate.
Matassa was founded in 2003, with the first vintage entirely produced in the recently married couple's living room. Gérard felt so bad about this that he gave Tom the old Gauby cellar in 2004!
He has vastly expanded to different areas where yields are more generous, typically in the 25/30 hl/ha range (still relatively low for the region). These include the lieu-dit Coume de l'Olla as well as a 2019 acquisition of eight hectares planted above his new farmhouse (read more about this in our 2019 visit).
The vineyards are worked naturally without any chemical aids and Tom is certified organic by
Ecocert
And while he does occasionally use biodynamic techniques to activate and nourish his soils, over the years this has become less of a priority. Instead, an adamant dedication to cover crops has completely transformed his soils and in turn the wines. Tom is convinced that the increased insect life within the soils, particularly worms, has changed the flavors of his wines. Another shocking effect: a drastic drop in alcohol. Tom has always harvested much earlier than most, usually starting with the Muscat in early August. In 2005, they would typically reach a potential of 13.5% alcohol. In 2018, they came in around 10.5%.
