Years of working with different wineries on the vineyard side of the business has helped me understand the relationship between viticulture and wine. After a decade of exploring making wine from different grape varieties, vineyard sites, and farming techniques I started making our Matthiasson wines. Since beginning Matthiasson in 2003 I have strived to make wines that are ripe and powerful yet food friendly and moderate in alcohol . We grow traditional Napa varieties like Cabernet and Chardonnay as well as less common varieties such as Ribolla gialla and Cabernet franc.
Country born: United States
Education: B.S. Philosophy, Whittier College
M.S. Horticulture, University of California, Davis
Years in the wine industry: 20-30 years
Honors / Awards:
Winemaker of the Year, Food & Wine Magazine and San Francisco Chronicle; James Beard Award Nominee in 2014, 2015, 2016, and 2017
Our philosophy is to focus entirely on the vineyard, growing grapes that naturally make balanced age-worthy wines which complement food and require a minimum of intervention in the cellar.