96 Points Decanter Magazine
The Linda Vista Vineyard, located on the eastern edge of the Oak Knoll District, features alluvium soils of marine origin from Mt. Veeder. This Chardonnay is native yeast barrel-fermented in neutral oak and aged 9 months before bottling, undergoing partial malolactic fermentation and partial bâtonnage. The 2023 Chardonnay, displays textural integrity with racy acidity and wet stone minerality. Its youthful fruit character shines, offering notes of on-the-vine apple, citrus, white peach, and apricot, complemented by springtime floral aromas and a lengthy finish of salted Marcona almonds. Winemaker Steve Matthiasson attributes the fruit's vibrancy and purity to multiple picks throughout the vineyard, allowing for separate ageing of lots, with some undergoing malolactic fermentation and others not, creating complex blending components. The finish is remarkably long, marked by bright, wet stone minerality, fragrant spring flowers, a touch of honey, and crushed almonds.
 
93 Points James Suckling
Light-bodied and fresh, this wine benefits from grapes grown in heavy clay soil in the city of Napa that wouldn’t work well for a red. Lots of green-apple fruitiness, Meyer lemons, pear slices and light buttery hints of partial malolactic. Barrel fermented with native yeast, as are all Matthiasson wines. Drink now.
 
Winemaker Notes
Made from organic grapes that grow behind our home in Napa, this beautifully balanced Chardonnay is fresh and vivacious with the perfect amount of luscious creaminess.
Zesty Meyer lemon combines with ripe Golden Delicious apples, yellow peaches, musk melon, and honey to deliver a beautifully balanced Chardonnay with a clean finish and haunting minerality. 
 
About the Vineyard
Linda Vista Vineyard sits just northwest of the city of Napa in the Oak Knoll District. This area has long been famed for Chardonnay. It really hit the big time when Chateau Montelena's Chardonnay took the win against top white Burgundy in the Judgement of Paris Tasting in 1976. That legendary Chardonnay was grown right next door to Matthiasson's Linda Vista site. This very southern part of the valley is significantly cooler than further north, with almost daily fog that breaks up late morning. The soils here are alluvial fans from the eastern slopes of Mount Veeder comprised of ancient marine shale. The vines here are three decades old and deeply rooted, drawing complex minerality from the soils. The Chardonnay is crafted in a perfectly honed crystalline style with beautiful freshness and vibrancy. The purity of bright fruit and white flowers works nicely with mouthwatering saline minerals. Such beautiful focus and linear precision. This gives 1er Cru white Burgundy a good run for it's money.
 
RECOMMENDED PAIRINGS
Roast chicken or fish
Crab cakes
Raw shellfish
Pork chops
 
STORY
In 2011 we leased the Linda Vista Chardonnay vineyard behind our house and started farming it ourselves. We immediately converted it to organic farming and got busy re-invigorating the beautiful old vines. The West Oak Knoll area where we live is one of the classic Chardonnay spots in Napa, going back to the 60s, when the climate here was considered too cool for full-bodied reds. The cool winds and marine origin clay soils preserve zesty acidity and freshness, while the Napa sun provides richness and ripeness. Leasing the vineyard, taking it organic, and farming it ourselves gave us the control to feel comfortable producing a challenging and iconic variety like Chardonnay, where crafting “balance” means walking a razor’s edge in a genre with such iconic examples.
 
FARMING & WINEMAKING
2023 brought a long, even growing season marked by plentiful winter and spring rains and mild weather throughout the year. Moderate temperatures led to the latest harvest of Linda Vista in over a decade: from September 6th through October 13th. The final blend is composed of nine different picks, with the range of lots allowing us to achieve complexity, completeness, and balance. The earlier harvests contribute acidity and minerality, and the later harvests contribute body and richness.
We gently whole-cluster press all of the grapes, then ferment and age the wine sur lees in seasoned French oak barrels (no oak flavor), with only native yeast. No racking and minimal battonage (lees stirring) on only selected barrels. 1/3 of the barrels were allowed to go through malolactic fermentation. The moderate alcohol and mouthwatering acidity that is a trademark of that vineyard is very much present, balanced by a ripe, luscious creaminess.
The vines were originally planted in 1989, and we’re proud to take our turn caring for them as the vineyard reaches a true maturity.
 
TECHNICAL DETAILS
The pH is 3.48, TA is 7.3 g/L, and the alcohol is 12.5%. 3044 cases produced.
Barrel fermented, native yeast, no new oak.
CCOF Certified Organic grapes. Estate grown using regenerative farming practices. Vegan.