The Wines

The Wines

'Bordeaux Inspired, Washington Crafted'

Sauvignon Blanc still

Matthews Sauvignon Blanc

This wine shows pretty citrus and ripe pear aromas along with notes of tropical fruit and sweet hay. Highly concentrated and expressive, this Sauvignon Blanc is bright and lively in the mouth. The excellent varietal character was retained during production by cool fermentation at 55 degrees in stainless steel.

A Sancerre inspired Sauvignon Blanc, with a bright nose of stone, honeysuckle, grapefruit, a bit of key lime and a slightly floral character. A light palette presence that is crisp, clean with great mineralogy and a soft lingering finish.

Up front a mild yellow tropical fruit mixed with grapefruit and honeydew melon and an undercurrent of herbs and a dried grass. Swirling brings up pebbles, citrus, herbs and a sweeter melon and a hint of peach core. The palate is round and crisp with enough acid and structure to balance the plump melon and citrus fruit.

Sauvignon Blanc is notoriously finicky, requiring lots of flexibility and vigilance in the vineyard, and displaying tremendous variation year over year—even between nearby sites. This is a challenge, but also something we love about it, because it is such a true reflection of its terroir. We strive to produce a very consistent flavor profile, so we source grapes from different areas and tend the sites accordingly. Hotter sites get more leaf canopy to mellow their intensity, while cooler sited get more sun exposure to enhance that tropical profile.

Sauvignon Blanc is notoriously finicky, requiring lots of flexibility and vigilance in the vineyard, and displaying tremendous variation year over year—even between nearby sites. This is a challenge, but also something we love about it, because it is such a true reflection of its terroir. We strive to produce a very consistent flavor profile, so we source grapes from different areas and tend the sites accordingly. Hotter sites get more leaf canopy to mellow their intensity, while cooler sited get more sun exposure to enhance that tropical profile. Generally, we get lower yields from our Sauvignon Blanc sites, resulting in concentrated flavors with intensity, structure, and abundant acid.

The Matthews Sauvignon Blanc is a wine for the connoisseur and the consumer alike. A wine that you could sit and deconstruct, or simply sit on your patio and enjoy. It delivers big, ripe flavors, heavy on tropical fruits, but layered with spicy, green aromatics and an abundance of food-loving acidity. Sauvignon Blanc is the most prominent of the white Bordeaux varietals, where it’s hailed for its bright grassy flavors and herbal aromatics. If you move inland to France’s equally-famed Loire region, you get earthier, fruit forward profiles, with a touch of chalky minerality. Sauvignon Blanc grown in Washington runs the gamut between both extremes, and we aim for the middle. We’ve been very careful to maintain a specific and consistent style for the Matthews Sauvignon Blanc that is big and ripe but still balanced and complex.

This wine is rich but bracing. Ripe and chewy in your mouth, with plenty of bright acidity on the finish. Expect lots of tropical notes—pineapple, guava, mango, grapefruit—with a touch of lime or creamy lemon. Look deeper and you’ll find notes of honeysuckle flower and some minerality, like rain-wet slate. Subtle notes of green grass, pear, toffee and fennel create a surprisingly complex bouquet, but they don’t prevent this from being an easy wine for anyone to love. Like summer, it is beautiful but fleeting. Enjoy this wine in its first, second or possibly third summer, while the volume and fruit are at their peak.

This wine is rich but bracing. Ripe and chewy in your mouth, with plenty of bright acidity on the finish. Expect lots of tropical notes—pineapple, guava, mango, grapefruit—with a touch of lime or creamy lemon. Look deeper and you’ll find notes of honeysuckle flower and some minerality, like rain-wet slate. Subtle notes of green grass, pear, toffee and fennel create a surprisingly complex bouquet, but they don’t prevent this from being an easy wine for anyone to love. Like summer, it is beautiful but fleeting. Enjoy this wine in its first, second or possibly third summer, while the volume and fruit are at their peak.

This wine is rich but bracing. Ripe and chewy in your mouth, with plenty of bright acidity on the finish. Expect lots of tropical notes—pineapple, guava, mango, grapefruit—with a touch of lime or creamy lemon. Look deeper and you’ll find notes of honeysuckle flower and some minerality, like rain-wet slate. Subtle notes of green grass, pear, toffee and fennel create a surprisingly complex bouquet, but they don’t prevent this from being an easy wine for anyone to love. Like summer, it is beautiful but fleeting. Enjoy this wine in its first, second or possibly third summer, while the volume and fruit are at their peak.

The 2018 Matthews Sauvignon Blanc was crafted using sauvignon blanc and Sémillon from vineyards in Washington State, in the Columbia Valley and Yakima Valley AVAs. The fruit was harvested between August 31st and September 21st, arrived to the winery in the cool early morning and received a combination of both whole cluster and destemmed pressing. It was then fermented and aged in 90% stainless steel and 10% French oak barrels before being bottled and released.

The 2019 Matthews Sauvignon Blanc was crafted using Sauvignon Blanc and Sémillon from select vineyards in Washington State, located on the Royal Slope of the Columbia Valley and the southern slopes of the Rattlesnake Mountains of the Yakima Valley. Farmed using sustainable practices, the fruit was hand-harvested in the early mornings between September 4th and 25th. Upon arriving at the winery, each cluster was hand-sorted and both whole cluster and de-stemmed pressed. It was then fermented and aged in stainless steel tanks (93%) and French oak barrels (7%) before being bottled and released. Only 1,450 cases were produced.

Reserve Sauvignon Blanc still

Matthews Reserve Sauvignon Blanc

The Reserve is a blend of fruit from Boushey Vineyard in Yakima Valley and Stillwater Creek Vineyard on the Royal Slope. Boushey provides the freshness, with lower sugar levels and terrific aromatic complexity. Stillwater brings a more viscous mouthfeel with a tropical burst of green guava and passionfruit. Together, they deliver a multi-layered wine that balances fresh fruit and bright acidity, delivering a crisper, greener profile.

Sauvignon Blanc is the quintessential Bordeaux white, and our source for this varietal in the Yakima Valley provides the quality of fruit that allows us to create our Matthews “Reserve” Sauvignon Blanc. To create this Reserve Sauvignon Blanc, we work with precision to ensure these flavors are balanced and accentuated. Explosive aromatics are met with a mouthfeel that is complex and textured. This wine grows in depth from the bouquet to the first sip, and it will continue to develop for years to come.

The 2018 Reserve Sauvignon Blanc is crafted from two vineyard sites in Washington State AVAs, located in the Yakima Valley and Royal Slope region of the Columbia Valley. Each vineyard is farmed using sustainable practices. For maximum concentration, both vineyards were farmed at one cluster per shoot and then hand-harvested in the early morning between September 10th - September 14th. Upon arriving in the winery, each vineyard lot was hand-sorted, whole cluster pressed and left to settle for 24-48 hours. The wine was fermented in a combination of small concrete eggs and larger French oak puncheons. A small amount of lees was kept with the wine during racking and then moved to two 860L French oak puncheons where it was rolled for 3 months before being settled in bottle on July 3rd, 2019. This wine was evaluated over 40 times by our winemaking team. Only 2 large format barrels were used, resulting in 171 cases.

The 2019 Matthews Reserve Sauvignon Blanc was crafted exclusively from one vineyard in the Yakima Valley AVA of Washington State. Farmed using sustainable practices, the vines were cultivated at one cluster per shoot for maximum concentration. They were then hand-harvested in the early mornings between September 4th - September 25th, 2019. Upon arriving at the winery, the fruit was cluster sorted and whole cluster pressed before being fermented in a combination of 56% small concrete eggs and 44% French oak puncheons. The resulting wine was kept in both the concrete eggs and 860L French oak puncheons for 11 months. Following over 40 individual evaluations by our winemaking team, the wine was bottled in July of 2020, producing only 335 cases.

Vintage:

Rosé still

Matthews Rosé

The rich aromatic profile belies a crisp taste and bone-dry finish. It’s a casual wine with a surprising amount of character. The lower alcohol adds to its sweet plushness, and brings out notes of nectarine and white peach that are perfectly balanced with the green herbaceousness and subtle minerality that is characteristic of Cabernet Franc. There is a lightness, both in color and taste, but this rose has layers... be ready.

The 2017 Matthews Rosé is 100% Cabernet Franc, a combination of clones 623 and 327. The Cabernet Franc for this rosé comes exclusively from the Sol Aksents Vineyard on the Royal Slope. Sol Aksents means “sun access” in Norwegian, and it is so named because the rows were deliberately planted off the traditional north/south axis in order to align them perfectly with the sun’s transit and protect the vines from the midday heat, which can hasten the ripening process.

The 2018 Matthews Rosé was crafted using Cabernet Franc from vineyards in Washington State, in the Columbia Valley and Walla Walla Valley AVAs. The fruit was harvested between September 13th and 17th, arrived to the winery in the cool early morning and was destemmed and macerated for 12-18 hours before pressing. The Rosé was fermented and aged in stainless steel for 4 months before being bottled and released.

The 2019 Matthews Rosé was crafted from a couple of vineyards across two separate Washington State AVAs in the Columbia Valley and Walla Walla Valley. Farmed using sustainable practices, the vines were hand-harvested in the mornings of September 27th and October 1st. Upon arriving in the winery, each cluster was de-stemmed and macerated for 12-18 hours before pressing. Using only free-run wine, it was then moved to stainless steel tanks for 9 months. Evaluated over 40 times by our winemaking team, only 835 cases were bottled.

Vintage:

Cuvée still

Matthews Cuvée

With its fresher acidity, brighter flavors and more floral aromatics, the Matthews Cuvée is a blend that is crafted for early (and frequent) consumption. Vibrant, yet structured, with a very food friendly profile, this wine follows Matthews’ style with classic restraint, good freshness and a pleasant structure. This wine has tremendous drinkability.

The 2017 Cuvée is a red wine blend crafted from several vineyards in two Washington State regions: the Royal Slope (Stillwater Creek + Solaksen and Scarline of Lawrence Vineyards) and the Walla Walla Valley (Pepper Bridge). Farmed using sustainable practices, the fruit growing was controlled to between 4 to 4.5 tons per acre, depending on the varietal. October 17th was the last day of picking, and all grapes were harvested by hand early in the morning before arriving at the winery. Each cluster was further berry sorted by hand, and each lot was then fermented in either a concrete or stainless steel tank. To maintain elegance, only the resulting free run juice was used for this wine. After fermentation, the wine was transferred to 26% new French oak barrels for cellaring with every barrel evaluated over 40 times by our winemaking team. After 15 months, 25 barrels were blended, and less than a week later on February 26th, 2019, the limited Cuvée production of only 617 cases was bottled.

The 2018 Cuvée was crafted from several vineyards across the Columbia Valley, Walla Walla and Red Mountain AVAs. Farmed using sustainable practic- es, they were hand-harvested in the early mornings September 21- November 2, 2018. Each cluster was hand-sorted, berry-sorted, and then fermented in a combination of concrete and stainless steel tanks. After fermentation, the wine was moved to French oak barrels for cellaring. After 40 individual eval- uations by our winemaking team, only 37 barrels were bottled in early October 2020.

Vintage:

Claret still

Matthews Claret

The lots selected for the Matthews Claret resulted in a wine that is 60% Merlot and 40% Cabernet Sauvignon. Blended in January, the wine was then placed in French Oak barrels. 30% of this Oak was new, with the other 70% having been used once to produce the Yakima Valley Red Wine. Following 16 months in barrels, this wine was bottled unfiltered.

Richly laced with spiced cherry and a floral richness. Bright and racy this has a midpalate bursting with red currant, red plum and tobacco. The tannins melt away softly leaving a pleasurable mid-weight bordeaux styled blend behind.

In the true bordelaise tradition, we also make Claret, a wine from declassified lots that are styled for more immediate consumption. Very dark in color, with intense fruit extraction and velvety long finish.

A wine with color almost black at the center, filled with rich aromas of black currant, dark chocolate, brewed espresso and a slight creaminess. A thick wine without obtrusive tannins, with volume and the traditional silky approachability of past Clarets, while at the same time taking the density up a notch.

True Claret, with the blended complexity of a traditional Bordeaux and the elegance and mouth feel of a less complicated wine. A nose of bright red currant, bing cherries, plum jam, and ripe figs. Wonderfully ripe fruit balanced with some tight structure on the nose with toasted bread and nutmeg. An open textured mid palette with a mildly structured finish.

Deeply colored, dark garnet to the rim. A super ripe nose of currants, blackberries, black cherry and plum, licorice, caramel and spice in the background with a hint of vanilla bean. This wine is thick and rich, with super-fine mouth coating tannins and the texture of fine dark chocolate on the finish. This is certainly a Claret we have never seen before

Ripe plums and black currants, set against a background of wild berries and intermingled with dark spices and dark chocolate. A rich, brooding wine. Exposure to a bit of air opens up the fruit and adds a pleasing youthful fleshiness, with a lacing of dried herbs. The palate is dense, round and polished.

Deep garnet in color, with notes of plums, currants and dried strawberries buffered by vanilla bean and smoky oak. Swirling brings up ripe, textured black fruit, with a beautiful nose that shows balance and purity. The palate is luscious and forward but balanced by great tannins and acidity. 2009 is a wonderful vintage showing both ripeness and freshness.

Red currants, dried strawberry, plum skin and vanilla bean mixed with dark spices. A swirl brings up plum jam, strawberries and a light caramel spice. The palate is long and incredibly polished with some dark spice resonating and freshness and fine tannin keeping the wine taut and focused. This is probably the most age worthy Claret we have produced.

The scale of our vineyard program and the sophistication of our facility enable us to produce this blend at a more accessible volume while maintaining nuanced control and attention to craft. As a Bordeaux style, Claret goes back to the very roots of blending wine, and putting it together is a patient, meticulous, multi-week process. When we’re crafting the aromatics and the taste of the Claret, we’re looking to create a wine that is elegant, understandable and enjoyable for any consumer anywhere in the world.

Young wine regions sometimes struggle to find their identity, but with the Matthews Claret, we’re showing that Washington can present classic wines that resonate in any market. This widely loved red wine is a Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, rounded out with a touch of Malbec and Petit Verdot—classic Bordeaux varietals that thrive here in Washington. The Claret has become a “go-to” wine for many people, the kind of bottle that pairs equally well with an opulent night out or burgers in the backyard. Our unique access to amazing vineyard sites and a state-of-the-art facility allows us to produce this boutique quality wine at a more accessible scale and deliver a tremendous wine to our fans.

With the Claret you get more complexity, more fruit, more texture—a little bit more of everything—than you might expect from a wine at this price point. It’s a gently oaked, medium-full bodied wine with great texture and a long, graceful finish. The flavor profile is classic, approachable, and incredibly consistent year after year. Expect to taste plenty of ripe fruit—plum, currant, blackberry, strawberry—with hints of vanilla, clove and tobacco. This wine is designed to be drinkable, now and well into its teenage years.

With the Claret you get more complexity, more fruit, more texture—a little bit more of everything—than you might expect from a wine at this price point. It’s a gently oaked, medium-full bodied wine with great texture and a long, graceful finish. The flavor profile is classic, approachable, and incredibly consistent year after year. Expect to taste plenty of ripe fruit—plum, currant, blackberry, strawberry—with hints of vanilla, clove and tobacco. This wine is designed to be drinkable, now and well into its teenage years.

Matthews Claret is a consistent stunner and a "go-to" wine for many who enjoy Washington State's homage to the wines of Bordeaux. Utilizing a state-of-the-art facility and selective blending of all five red Bordeaux varietals produces a classic wine that pairs equally well with haut cuisine or your backyard BBQ.

Claret is the traditionally used term in Britain for a wine from Bordeaux. Matthews Claret is a consistent stunner and the “go-to” wine for many who enjoy Washington State’s homage to the wines of Bordeaux, a classic “Claret.” Utilizing a state-of-the-art facility and selective blending of all five red Bordeaux varietals allows us to produce this balanced and approachable wine that pairs equally well with haut cuisine or your backyard barbeque.

The 2017 Matthews Claret comes from a several small vineyard parcels within three AVAs: Red Mountain, Walla Walla Valley, and the Columbia Valley. Harvested by hand in the early morning between September 8th - October 31st, it was then hand-sorted and fermented in the winery using both stainless steel (70%) and concrete tanks (30%). The free-run wine was cellared in new French oak (45% new) for 18 months. Evaluated over 40 times by our winemaking team, only 81 barrels were ultimately selected to be blended, and finally bottled on April 22nd, 2019.

Reserve Claret still

Matthews Reserve Claret

From the beginning, the 1999 harvest has proved to be one of our most successful. As ripening progressed, our top vineyards started showing tremendous potential. The consistent ripening period gave great depth and color to the finished wine with an amazing amount of complexity. Even before this wine was allowed to spend time in the new French oak barrels, it showed good balance and richness.

The 2000 Yakima Valley vintage is a premium Bordeaux style blend. It is composed of 55% Cabernet Sauvignon, 21% Merlot, 17% Cabernet Franc, 6% Malbec and 1% Petit Verdot. The grapes are mostly from vineyards on Red Mountain including Chandler Reach, Snipes Canyon, Portteus, Hedges Vineyard, Elerding, Ciel du Cheval and Sheridan Vineyard.

A nose of rich, dark fruits, currant, mild vanilla bean, exotic spices with subtle, caramelized notes from the new French oak. A fragrant, pretty, herbal character that provides layers of expression. The Merlot is pronounced on the nose and on the palate, providing a polished, almost seamless mouth feel. An elegant wine, held together with great acidity.

A ripe, brooding, rich wine with a nose of pure caramel from the new French Oak, perfectly integrated with the ripe blueberry and cassis. A wine dominated by an obviously superb Cabernet Sauvignon with a hint of vanilla extract. This is a thick, textured wine, with a long, lingering finish and satin ripe tannins. How a great Washington Cabernet should taste.

53% Cabernet Sauvignon, 26% Cabernet Franc, 21% Merlot-Super dark in color with an intense, glass filling nose of roasted coffee and blackberry. The first sip fills the palate with a velvety texture and an elegant balance of all components. The finish is lengthy and soft, lasting for more than two minutes.

Sweet currant fruit, vanilla bean and spice box. A whiff of smoke and plum skin lead to a torrent of ripe black fruit when swirled. A hint of herbs mixed with cocoa nibs before an expansive and polished palate. This has taut structure but is fresh and vibrant with fine tannins. A classy Cabernet Sauvignon blend with a long life ahead.

A bright and complex mixture of black cherries, currants, plum reduction and beautiful baking spices. It has a floral undertone weaving throughout; reminiscent of dried berry potpourri. Swirling adds richness and weight with darker blue and black fruits. The palate is balanced and impeccably textured with fine tannins, good freshness.

The flavor profile of the Reserve Claret is complex, ripe, and balanced. It is a harmony of ripe fruit and rich, savory notes. This is a wine that is designed to thrill, but not to overwhelm. If you like the Claret, expect something similar only more... more intensity, more texture, more detail... tannins that are slightly softer and finer. Look for strong, brooding flavors of Bing cherry, black currant, plum, vanilla and dark berries, with notes of cassis, tobacco, leafy herbs, spring flowers, licorice and chalkboard dust. It is incredibly drinkable on release, but it promises to age gracefully, gaining complexity and detail for years—even decades—to come. Enjoy it, but save some... it’ll be worth the wait.

The flavor profile of the Reserve Claret is complex, ripe, and balanced. It is a harmony of ripe fruit and rich, savory notes. This is a wine that is designed to thrill, but not to overwhelm. If you like the Claret, expect something similar only more... more intensity, more texture, more detail... tannins that are slightly softer and finer. Look for strong, brooding flavors of Bing cherry, black currant, plum, vanilla and dark berries, with notes of cassis, tobacco, leafy herbs, spring flowers, licorice and chalkboard dust. It is incredibly drinkable on release, but it promises to age gracefully, gaining complexity and detail for years—even decades—to come. Enjoy it, but save some... it’ll be worth the wait.

The flavor profile of the Reserve Claret is complex, ripe, and balanced. It is a harmony of ripe fruit and rich, savory notes. This is a wine that is designed to thrill, but not to overwhelm. If you like the Claret, expect something similar only more... more intensity, more texture, more detail... tannins that are slightly softer and finer. Look for strong, brooding flavors of Bing cherry, black currant, plum, vanilla and dark berries, with notes of cassis, tobacco, leafy herbs, spring flowers, licorice and chalkboard dust. It is incredibly drinkable on release, but it promises to age gracefully, gaining complexity and detail for years—even decades—to come. Enjoy it, but save some... it’ll be worth the wait.

The Reserve Claret is the flagship of wines Matthews produces. Our goal is to produce the highest intensity of flavor and mouthfeel, while retaining elegance. It truly is a marriage of old-world finesse and the fruit-driven lusciousness of new world wines. The Reserve Claret will become even more refined with age, but is wonderfully enticing in its youth.

The 2016 Reserve Claret was crafted from several small vineyard parcels across three separate AVAs in Washington State: Columbia Valley, Red Mountain, and the Walla Walla Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot to create maximum concentration in each cluster. They were hand-harvested in the early morning between late September and late October, with the final pick on October 28th, 2016. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (72%) or stainless steel (28%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels for 26 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 16 barrels were bottled, without fining or filtration, on January 12th, 2019, producing only 391 cases.

The 2017 Matthews Reserve Claret was crafted from several small vineyard parcels across two separate AVAs in Washington State: Columbia Valley and Red Mountain. Farmed using sustainable practices, the vines were limited to one cluster per shoot or three clusters per spur to create maximum concentration in each cluster. They were hand-harvested in the early morning between September 8th – October 28th. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either stainless steel (70%) or concrete (30%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels (89% new) for 30 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 18 barrels were bottled, without fining or filtration, on April 18th, 2019, producing only 445 cases.

Merlot still

Matthews Merlot

The Matthews Merlot presents with smoky blue and black fruit—plum, blackberry, blueberry—with a resinous, almost leathery undertone. We love to bring out the darker, more brooding side of Merlot, and balance it with the touch of graphite, chocolate and green aromatics from the Cab Franc. This wine has understated tannins and a silky, sensuous texture. It’s too easy to drink, but impossible not to think about. We set out to create a wine that delivers early drinkability, but will continue to show well for 12 years at least, and remain beautifully drinkable through 20 or more.

The Matthews Merlot presents with smoky blue and black fruit—plum, blackberry, blueberry—with a resinous, almost leathery undertone. We love to bring out the darker, more brooding side of Merlot, and balance it with the touch of graphite, chocolate and green aromatics from the Cab Franc. This wine has understated tannins and a silky, sensuous texture. It’s too easy to drink, but impossible not to think about. We set out to create a wine that delivers early drinkability, but will continue to show well for 12 years at least, and remain beautifully drinkable through 20 or more.

This Bordeaux inspired blend is seductive, velvety and loaded with personality. Merlot leads, Cab Franc follows, and Cabernet Sauvignon fills in any tiny gaps that are left. This is a thinker’s wine—deep, complex, but less in your face than its cab-led sibling. In the Matthews style, it delivers a lot of power and concentration, but with more nuance than you might expect from new world blends. In Bordeaux, the Merlot-led right bank blends are revered for their nuance. Washington Merlot shares many similarities with the French tradition—more so than with California even—but we’re not striving to copy Bordeaux or Pomerol. We’d rather to pay homage to it while celebrating a grape that is too often (and unfairly) maligned in the new world. This is truly one of the world’s most classic blending styles, with each varietal providing the one small thing that the others are missing to create a remarkably balanced, complex and approachable wine.

The 2016 Matthews Merlot comes from several small vineyard parcels within three AVAs: Red Mountain, Walla Walla, and the Columbia Valley. Harvested by hand in the early mornings September through October 20th, it was then hand-sorted and fermented in the winery using both concrete (91%) and stainless steel (9%) tanks. The free-run wine was cellared in French oak (50% new) for 21 months. Evaluated over 40 times by our winemaking team, only 272 cases were ultimately selected and bottled.

Vintage:

Matthews Reserve Merlot still

Matthews Reserve Merlot

This Bordeaux inspired blend is seductive, velvety and loaded with personality. In classic Matthews style, it delivers a lot of power and concentration, but with more nuance than you might expect from new world blends. In Bordeaux, the Merlot-led right bank blends are revered for their nuance. This is truly among the world’s archetypal blending styles, with each varietal providing the one small thing that the others are lacking in order to create a remarkably balanced, complex and approachable wine. The Matthews Reserve Merlot is achieved through careful barrel selection which allows us to produce the ultimate expression of Merlot in Washington State.

The 2017 Matthews Reserve Merlot was crafted from five small vineyard parcels inside the Columbia Valley AVA, three on Red Mountain and two along the Royal Slope. Farmed using sustainable practices, the vines were limited to one-two clusters per shoot to create maximum concentration in each cluster. They were hand-harvested in the early mornings between September 8th - October 4th, 2017. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and fermented in a combination of concrete (73%) and stainless steel (27%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels (94% new) for 23 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 17 barrels were bottled, without fining or filtration, on September 11th, 2019, producing only 412 cases.

Vintage:

Cabernet Sauvignon still

Matthews Cabernet Sauvignon

The color is deep ruby with a blue hue to the meniscus. Although youthful at present, the nose offers ripe blueberry, coffee and vanillin with intense complexity. On the pallet the wine begins with an intense attack leading to a lush, cassis and mineralized mid-pallet. The finish is lengthy but balanced both by moderately firm tannin and low acidity.

This wine has an earth driven nose of wood spice and petrol. The palette is well balanced with bold, ripe fruits, and currants. The lush and lingering finish completes this wine.

This is a big, opulent wine that presents with a deep ruby color and loads of ripe black fruit—Cassis, cherry, currant and plum skin. The barrel notes are not subtle either, with tobacco, truffles, and cedar coming through on both the nose and palate. But despite all that show, it’s a very composed wine. When contrasted with the sultry, contemplative Matthews Merlot—a right bank inspired Bordeaux blend—the Cabernet is powerful and showy, but still easy to approach and easy to drink. This wine will hit its prime drinking window at around 5 years and continue to show in its youthful form through 12 or even 14 years.

This is a big, opulent wine that presents with a deep ruby color and loads of ripe black fruit—Cassis, cherry, currant and plum skin. The barrel notes are not subtle either, with tobacco, truffles, and cedar coming through on both the nose and palate. But despite all that show, it’s a very composed wine. When contrasted with the sultry, contemplative Matthews Merlot—a right bank inspired Bordeaux blend—the Cabernet is powerful and showy, but still easy to approach and easy to drink. This wine will hit its prime drinking window at around 5 years and continue to show in its youthful form through 12 or even 14 years.

Matthews Cabernet Sauvignon is a Washington-born nod to the classic left bank blends of Bordeaux and Medoc. An incredibly selective blending process allows us to produce a wine that is structured, but remarkably balanced. Simultaneously elegant and fun, you can think of this as a wine that looks flawless in a tux, but isn’t afraid to loosen the tie, roll up the sleeves, and throw down on the dance floor. Cabernet Sauvignon leads the way, with Cabernet Franc and a touch of Merlot rounding out the blend and smoothing any rough edges. Beautiful, explosive aromatics announce the wine before you even pour it, and that opulence is replicated in the dense, vibrant mouthfeel. This is a really fun wine to drink, but it won’t beat you up with too much tannin. Bordeaux-style blends are famously terroir driven, and ours is no exception. Cabernet loves to grow in Washington, where our arid climate, large temperature swings and long growing seasons give us the powerfully ripe fruit you’d expect from California, with more of the balance, complexity and freshness you’d expect from a French blend. Matthews Cabernet, in particular, is characterized by its intense spice, silky texture and excellent transitions.

Matthews Cabernet Sauvignon is a Washington-born nod to the classic left bank blends of Bordeaux and Medoc. An incredibly selective blending process allows us to produce a wine that is structured, but remarkably balanced. Simultaneously elegant and fun, you can think of this as a wine that looks flawless in a tux, but isn’t afraid to loosen the tie, roll up the sleeves, and throw down on the dance floor. Cabernet Sauvignon leads the way, with Cabernet Franc and a touch of Merlot rounding out the blend and smoothing any rough edges. Beautiful, explosive aromatics announce the wine before you even pour it, and that opulence is replicated in the dense, vibrant mouthfeel. This is a really fun wine to drink, but it won’t beat you up with too much tannin.

The 2017 Matthews Cabernet Sauvignon comes from a several small vineyard parcels within three AVAs: Red Mountain, Walla Walla Valley, and the Columbia Valley. Harvested by hand in the early morning between September 8th - October 31st, it was then hand-sorted and fermented in the winery using both stainless steel (77%) and concrete tanks (23%). The free-run wine was cellared in French oak (54% new) for 18 months. Evaluated over 40 times by our winemaking team, only 53 barrels were ultimately selected and bottled on April 23rd, 2019.

The 2018 Matthews Cabernet Sauvignon comes from several small vineyard parcels within three AVAs: Columbia Valley, Red Mountain, and Walla Walla Valley. Harvested by hand in the early morn- ing between September 5th - November 12th, 2018, each cluster was hand-sorted, berry-sorted, and then fermented in a combination of concrete and stainless steel tanks. After fermentation, the wine was moved to French oak barrels for cellaring. After 40 individual eval- uations by our winemaking team, only 18 barrels were bottled in early October 2020.

Reserve Cabernet Sauvignon still

Matthews Reserve Cabernet Sauvignon

The 2016 Reserve Cabernet Sauvignon was crafted from several vineyards across three separate AVAs in Washington State: Columbia Valley, Red Mountain, and the Walla Walla Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested in the early morning between late September and late October, with the final pick coming on October 27th, 2016. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (70%) or stainless steel (30%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels for 20 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 17 barrels were bottled, without fining or filtration, on July 20th, 2018, producing only 417 cases.

The 2017 Reserve Cabernet Sauvignon was crafted from several vineyards across three separate AVAs in Washington State: Columbia Valley, Red Mountain, and the Walla Walla Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested in the early morning starting in early October, with the final pick coming on November 2nd, 2017. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (43%) or stainless steel (57%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels for 22 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 16 barrels were bottled, without fining or filtration, on September 16th, 2019, producing only 387 cases.

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Reserve Cabernet Franc still

Matthews Reserve Cabernet Franc

The Reserve Cabernet Franc was crafted from several vineyard sites in Washington State, with the Cabernet Franc coming specifically from Blue Mountain in Walla Walla Valley, Bacchus in Columbia Valley, and Angela’s in the Red Mountain AVA. Each vineyard is fully sustainable, using only organic farming methods, and the vines are limited to one or two clusters per shoot to maximize concentration in each berry cluster. The grapes were hand-harvested early in the morning between September 8 – November 1, 2017. Upon arriving in the winery, each lot was hand-sorted, de-stemmed and fermented in 56% stainless steel and 44% concrete tanks. The wine was cellared for 29 months in 73% new French oak and evaluated over 40 times by our winemaking team and blended together on August 15, 2019 with only 16 barrels used in creating the 2017 Reserve Cabernet Franc.

Vintage:

Blackboard Red Wine still

Blackboard Red Wine

The Blackboard label is reminiscent of the school blackboards with white chalk writing. A portion of the Blackboard wine proceeds will be used to support local, national, and international educational charities. This wine is composed of a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Syrah.

Bright and intense with spring flowers, spice, blackberries, and a hint of vanilla bean. The palate is dense, with black fruits, a firm tannin and great freshness.

A fruit forward wine meant for early drinking pleasure with soft tannins and surprising complexity.

The 2017 Blackboard Red Wine was crafted from several vineyards across three AVAs in Washington State: Columbia Valley, Red Mountain, and Walla Walla Valley. Farmed using sustainable practices, the vines were hand-harvested in the early fall mornings. Upon arriving at the winery, each cluster was hand-sorted and fermented in a combination of concrete and stainless steel tanks. It was then moved to custom French oak barrels (9% new and 91% once-used) for 17 months of cellaring with over 40 individual evaluations by our winemaking team. 3,625 cases were bottled.

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