Matthieu was born in Provence, studied in Beaune, and is a 7th generation winemaker. He is known for crafting soulful reds in the northern Rhone valley with organically farmed fruit. Over his career he has moved away from oak and implemented concrete eggs, he avoids machines in the vineyards and prefers mules, horses, or manual labor.
"d86" is a road that runs near this vineyard site in the small town of Sarras in the cru of Saint-Joseph (one of the Northern Rhone's 8 crus). Vines are 25 years old planted in granite and loess soils with an eastern exposure. Wines from Saint-Joseph offer much of the complexity and quality of more famous (and expensive) Cornas or Hermitage but made in a style where they can be enjoyed without years in the cellar.
Very spicy nose with hints of violets and bacon fat. Dynamic medium bodied palate with fine-grained tannins, crushed granite minerality, campfire ash, supple blue/black fruit, and a dash of a gamey/beef jerky note. Decanting recommended for 1-2 hours if enjoying in its youth.
region: Saint-Joseph, Northen Rhone valley, France
style: sophisticated red
farming/cellar: organic & biodynamic farming, ambient yeast, totally destemmed, two weeks of fermentation (pump overs on the first week and daily punch-downs on the second one). Soft pressing, aging in 10-hectoliter amphorae and in concrete vats. bottled at the Estate with two grams/hl of sulfur. no racking, unfined, lightly filtered
pairing: beef tenderloin, pulled pork sandwich, braised oxtail, sausage pizza, bloody rare duck red wine gastrique + scalloped bachamel pomme de erd