Winemaker Notes
The 2015 White Wine has its trademark spice and mineral quality, with slightly less acid and extra flesh from the warm vintage. The rich Semillon really shined in 2015. Flavors include the trademark white peach, kafir lime, lychee nut, beeswax, ripe fig, and pineapple, with prominent wet stones, oyster shells, and freshly baled straw.
Blend: 50% Sauvignon Blanc, 25% Ribolla Gialla, 20 5 Semillon, 5% Tocai Friulano
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: Matthiasson Family Vineyards is focused on producing wines that go with meals. The 2015 Matthiasson White Wine is the winery's "mythical 'ideal' wine with a spiritual connection to Friuli, Italy (and drawing inspiration from the great wines of the Loire, Burgundy, Graves, Alsace, the Rhône, old-school Napa and Sonoma)." This list can go on and on, but one thing is for certain, these guys make wine that tastes good and makes meals even better. TASTING NOTES: This wine makes me want to go to the dining hall. Its aromas and flavors of tart citrus, peach skin, and mineral invite seared red tuna and a toss of garden-fresh greens. (Tasted: August 31, 2018, San Francisco, CA)
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.