Matassa Blanc

Making a ten percent alcohol white wine in the blazing Mediterranean heat of Southern France is practically a viticultural miracle. While everyone else in Roussillon was busy pumping out heavy oaky butter bombs, Tom Lubbe went full rebel and harvested early to capture pure electric tension. This is a massive middle finger to the tired tradition of exhausted overripe whites.

A cofermented blend of old vine Macabeu and Grenache Gris utilizing indigenous yeasts and absolutely zero added sulfur. Aged in large neutral oak casks to keep the texture fierce and bone dry. Expect crushed lemon zest, salty sea spray, and bruised yellow apples. Razor sharp, intensely mineral, and dangerously drinkable.