Matthiasson 'Armor Plate Vineyard' Old Vine Zinfandel, Sonoma Valley, California 2022

Matthiasson is the family winery of Steve and Jill Matthiasson, founded in 2003 with just 120 cases and now producing 12,000 cases across 25 unique cuvées. Steve, named Winemaker of the Year by both San Francisco Chronicle (2014) and Food & Wine Magazine, is one of Napa's most influential vineyard consultants and regenerative organic farming pioneers. He co-authored California's first manual on sustainable vineyard practices in 1999. Both Steve and Jill worked extensively in sustainable agriculture and the local food movement before starting their winery, viewing winemaking as a natural extension of farming. Their wines stand apart from typical Napa offerings through their focus on balance, elegance, low alcohol, and food-friendliness—reflecting the prized characteristics of European wines rather than California's bold, high-octane style. Steve consults for prestigious estates including Araujo (Eisele Vineyard), Dalla Valle, Spottswoode, Chappellet, and Stag's Leap Wine Cellars, bringing decades of viticultural expertise to his own wines.

WINEMAKER: Steve Matthiasson (winemaker/viticulturist), Jill Matthiasson (co-proprietor)

FARMING: Certified Organic (California Certified Organic Farmers). Dry-farmed since original planting. The vineyard is owned by Hamel Family Wines, a viticulture consulting client of Steve's and dedicated steward of these ancient vines.

VARIETY: 100% Zinfandel (Old Vine)

TERROIR: Armor Plate Vineyard, Sonoma Valley, near Glen Ellen. Planted in the 1890s, these are 130-year-old vines that remain vigorous despite extremely low yields. The vineyard sits in the heart of Sonoma Valley, one of California's most historic grape-growing areas—a fitting location for old vines of Zinfandel, California's most traditional variety. Deep, well-drained soils composed of volcanic alluvium. The vineyard is registered with the Historic Vineyard Society. Dry-farmed, head-trained own-rooted vines that have never been irrigated.

VINIFICATION: Hand-harvested early in the season to preserve natural acidity and achieve moderate alcohol (12.5%). 50% whole cluster, 50% destemmed and crushed. Fermented in open-top tanks with native yeasts only. Manual punch-downs. Maceration lasted 14 days on skins. No additives, no commercial yeast, no acid adjustments. Minimal intervention philosophy allows the purity of the fruit and site to express itself clearly.

AGING: Aged in neutral French Burgundy barrels for 10 months. No new oak influence. pH 3.59, TA 6.61 g/L, alcohol 12.5%.

TASTING NOTES: Made in the traditional "California Claret" style—fresh, juicy, and vibrant rather than the heavy, Port-like contemporary Zinfandel. Medium to dark ruby color. Pure cranberry and brambly red fruit on the nose with wild floral notes. Subtle, expressive fruit profile features strawberry, raspberry, plum, and quince. Earthy minerality runs throughout. Light to medium-bodied with crunchy red fruits and prominent, refreshing acidity. Juicy, bright, and remarkably fresh—turning preconceived notions of Zinfandel upside down. Plush tannins provide structure without weight. Long, soft finish with loamy soil notes as a reminder this is serious wine, not just easy-drinking. Minimal evidence of oak. The wine emphasizes elegance, balance, and drinkability over power and extraction.

FOOD PAIRINGS: Grilled meats, roasted chicken, duck breast, barbecue, mushroom dishes, hearty pasta with ragù, charcuterie, aged cheeses, Christmas Dinner