Winemaker of the Year: San Francisco Chronicle and Food & Wine Magazine

Steve and Jill Matthiasson, since the 2003 founding of their winery, have not only practiced viticulture and enology in a style that made them one of the earliest proponents of ‘new California winemaking,’ but demonstrated their understanding that the human component of winemaking extends far beyond the winemaker. Steve’s notoriety as one of the United States’ most intuitive American viticulturists and most sought-after vineyard managers speaks to his continued forward momentum of working cleanly in his vineyards and encouraging others to do the same.

In the tradition of Cabernet sauvignon, Matthiasson includes a small amount of Merlot, Cabernet Franc, Malbec, and Petit Verdot, and is blended from six vineyards throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savoury Cabernet characters and bright fruit, and Oak Knoll for soft fruit. The blend is 86% Cabernet Sauvignon, 5% Cabernet Franc, 5% Merlot, 2% Malbec, and 1 % Petit Verdot.