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.

This is Matassa's opulent and complex flagship white made predominantly from Grenache Gris with around 30% Macabeu. It's rich and aromatic with masses of fleshy stone fruit, chalky mineral notes and savoury pastry and baking spices.