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.

A red/white co ferment of Muscat and Syrah, made under the experimental 'Brutal' label. Juicy blueberry and wild, brambly notes.