Winemaking, for them, is a natural extension of farming. They have both worked for many years in the sustainable agriculture and local food movement, and in 2003 we started Matthiasson Wines based on those values. The wines are refreshing, complement food, and are moderate in alcohol.
They fervently believe the old maxim that “wine is made in the vineyard,” and consider themselves farmers first. They carefully tailor organic viticultural practices to each vineyard, this is how they harvest healthy and fully ripe fruit with balanced levels of alcohol and acidity.
Golden Delicious apples, yellow peaches, musk melon, and honey greet the nose and persist through to the palate. Medium acidity is balanced by pleasant fleshiness, finishing very clean with a hint of minerality.