Tom Lubbe of Matassa is originally from New Zealand, winemaking first in South Africa and then at Domaine Gauby in Roussillon before starting Matassa in 2003.  Most of the vineyards are 60-120 years old, co-planted planted with different varieties on schist and marl. All the vineyards are worked naturally without herbicides or pesticides.

Previously known as Brutal Rouge, the Tommy Ferriol is a red/white co-ferment of old vine Syrah and Muscat Petit Grains from the historic Catalan vineyards of Mas Ferriol near Perpignan. The grapes underwent a very short 3 day skin maceration resulting in a very lightly extracted and ethereal wine with perfumed aromas of wild raspberries, strawberries and blueberries and floral notes of garrigue.