The Matassa estate was established in 2002 by Thomas and Nathalie Lubbe and Sam Harrop, starting with just a few Carignan vines. It was expanded in 2003, with new plots planted with different grape varieties (Grenache, Maccabeu, Grenache Gris, Muscat). The soil here is worked in an eco-friendly fashion, with farming practices strongly influenced by biodynamics.

This cuvée stands out by its gourmand tannins and great ageing potential. The vinification style here is reminiscent of a red Burgundy. The grapes are picked by hand before fermenting with ambient yeasts. The wine is then raised in demi-muids for 16 months, and bottled without filtering.