Having moved to Napa and toyed with a small parcel of vines in their backyard in 2002, how is it that Steve and his wife, Jill Klein Matthiasson, stand out among the hundreds of producers in the Napa Valley today? Well, their wines pack an astonishing amount of flavor into every ounce, at modest alcohol levels, and Steve’s deep knowledge in viticulture allows him to harness the power of the soil and vine. As stated on their website, the Matthiassons—who met at UC Davis and emphasize that their production is a family affair—believe that winemaking “...is a natural extension of farming.” It’s because of this philosophy that they’ve built a deep list of clients whom they assist with organic and sustainable farming (e.g. Araujo Estate, Spottswoode, Chappellet, and Dalla Valle). 

So, yes, sustainability and organic farming is a necessity in their own vineyards and when they do source other fruit, they make sure it has been cared for in the same way. Take today’s Cabernet Sauvignon (it also contains a smattering of Merlot, Cabernet Franc, and Petit Verdot), which is a blend of six unique vineyards, both leased and owned. A few standouts: The “Red Hen” vineyard in Oak Knoll (owned by the illustrious Araujo family) produces tiny, superbly concentrated berries at very low yields; the “Dead Fred” vineyard is rooted in rich volcanic soils in the heart of Coombsville; and Matthiasson’s loamy-alluvial home vineyard is the coolest site of the bunch, allowing for great acid retention (this was especially beneficial in the sun-soaked 2015 vintage). Ultimately, this special wine is a masterclass on blending. 

In the winery, the grapes fermented at cool temperatures for three weeks and saw twice-daily pump-overs. It’s also noteworthy to point out that Matthiasson understands the importance of extended aging for Cabernet, which is why it aged 20 months in barrel, 20% new, and an additional year in bottle. It comes directly from them to you, only stopping at SommSelect to be stickered and shipped out (or stored in our temperature-controlled warehouse). 

Matthiasson’s wines consistently outperform their price points—I called this $75-$100 Cabernet in my blind tasting—and you’ll agree once allowing this wine to open up for at least one hour in a decanter. These wines are always the epitome of purity and elegance, and the 2015 is no exception. It’s one of the most lush and inviting that I’ve had from them, but it firmly retains Matthiasson’s signature finesse and freshness. Ripe currants, fleshy plums, cherries, and violets rush to the fore before taking a backseat to a wonderful mix of licorice, turned earth, cigar wrapper, tobacco leaf, crushed volcanic rock, fresh herbs, and pencil lead. The palate is also certified-classic Matthiasson: lean, supple, and bursting with energy, it takes Cabernet to a whole new level of vibrancy. While impressively open and serious right now, I can’t wait for to pull the cork around the wine’s 7th-10th birthday—though it will age gracefully over the next two decades. When consuming, do so around 60-65 degrees in large Bordeaux stems. Steve says it’s begging for a steak right off the grill, so why even attempt to go against a world-class winemaker’s words? See the attached recipe if you’re in need of some guidance. Enjoy!