Domaine Matassa-Roussillon-France

Matassa is the natural wine project of Tom Lubbe, a South African-born winemaker who planted roots in Calce — a sun-baked corner of France’s Roussillon where schist, clay, black marl and limestone create a mosaic of rugged soils. Tom came here in the early 2000s after formative years at Domaine Gauby, and in 2003 began farming organically with a simple intention: let the vines live, let the grapes speak, and keep human interference to a whisper.

Around 20 hectares of vineyards — some vines over a century old — grow indigenous Mediterranean varieties like Macabeu, Muscat à Petits Grains, Grenache Gris, Grenache Noir, Carignan and Mourvèdre, often co-planted so the field blends evolve together on the vine. Everything is harvested by hand, fermented with native yeasts, bottled without filtration or fining, and (since 2015) made with zero added sulphur — producing wines that feel lively, textural, and unmistakably of place.

Matassa’s bottles don’t try to impress with polish. They invite you into a glass of fruit, sun, stone and breeze — a wine world where freshness, curiosity and honest expression matter more than any label.