Napa Valley Rosé, 2020

Produced by Matthiasson

Our 2020 Rosé was made from a combination of Grenache, Syrah, Mourvèdre, and Counoise from the Windmill vineyard in the Dunnigan Hills, and Syrah grapes from the Hurley Vineyard in Napa Valley. Its citrusy aromas and clean flavors will complement the wonderful spring foods that show up on the table as the weather thaws (salads, rabbit, frittatas, peas, favas, green garlic…). Perfect for springtime holiday meals, or enjoying on the porch all summer.

Icons/location pin Napa Valley, Napa, California
Icons/wine/rose Rosé
Icons/star 1922 cases produced


The details

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  • Tannin
  • Body
  • Acidity
  • Sweetness
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Food Pairing

Cheese Plate, Fruit, Seasonal Salads

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Tasting Notes

Citrus, Zest

What's cool?

Interesting Winemaking Technique

We grow the fruit specifically for rosé, which means that we keep the vines a little happier than for red wine, making plump juicy grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison, similar to the level of ripeness for sparkling wine.

Organic Farming

Both vineyards are lovingly farmed organically.

Napa, California


Steve and Jill Klein Mathiason started Matthiasson wines in 2003 after working for many years in the sustainable agriculture and local food movement. For us, winemaking is a natural extension of farming. Our wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco (originaly grown in the Friuli region of Italy). The wines are refreshing, complement food, and are moderate in alcohol.

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Nerdy Details

What's in the bottle
Grenache (35%)
Syrah (45%)
Counoise (5%)
Mourvèdre (15%)
ABV: 11.5%
Acidity: ph of 3.43 acidity of 5.67 g/l
Grenache from Dunnigan Hills (35%).
Syrah from Napa Valley (45%).
Counoise from Dunnigan Hills (5%).
Mourvèdre from Dunnigan Hills (15%).
Press: We whole-cluster press the grapes and settle in a cold tank for 24 hours.
Fermentation: We ferment and age in stainless steel. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring.
Clarification: The wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
We age the wine “sur lees” in stainless steel barrels, giving it a nice texture fairly uncommon for a rosé.