Matassa Côtes Catalanes Cuvée Marguerite

In the glass, this wine shows a medium-intensity ruby-to-garnet hue with a noticeable haze, consistent with an unfiltered style. The nose is clean and medium in intensity, opening with bright, primary red-fruit notes—strawberry, red cherry, and raspberry—supported by a savory lift of dried herbs. With a bit of air, a subtle leather note adds a welcome tertiary layer, giving the aromatics more dimension than the fruit alone might suggest. On the palate, it’s dry with medium acidity, low tannins, and …

Smelled like an orange popsicle without the sweetness on the pallet. A little bitterness and complexity after 48 hours of air recorked in the fridge. Interesting but not really my thing, would try again but I won’t be ordering more.

Pale ruby in the glass, almost like water. Cherry juice with a bite of tannins. Crisp, fresh, yummy. Not overly complex, but I’m sure it’ll open up in the next few years. Reminds me a bit of Brutal Rouge.

Much fuller and rounder, but still pretty lean for what I’m used to from Matassa. Floral, tropical juiiiice. Yum.

1st Authentic wine portfolio tasting (Line) : Beer notes, citrus notes, grapefruit peel notes, quince, tangerine notes, very broad Palate is almost hoppy (!!!), same flavour profile, med body, grippy, thick fruit core, med finish

Ordered a bottle at Daphne’s restaurant in Brooklyn. Perfect example of a glou style of orange wine. Altoids tangerine sours and grass on the nose. Same on palate plus tart red apple and salty cheese. Great seafood wine.

Hot dog watery, pickley, sausagey, cured meaty, vinegary, but none of this in an overpowering way. Very nicely balanced savory preserved notes. Nick compared it to capicola. Sharp flavor at first that I quickly got used to. Sediment central. Nick: "Damn, is that funky. It's funky in a cool way. In like a new way." I would love to revisit this.

EYE: at the dim very end of the regular white wine spectrum, overcast with hazy high chroma tangerine. NOSE: primary read is of fermenting dough, muscat, grass, and apricot. Elucidated, subtle, return sensations can be found of peppermint, kelp, cherry pit, and soil. MOUTH: assertive fine tannins and vitigenic acidity insist on fruit flavors of apricot, nectarine, and black cherry, with retral arguments of banana peel, bruised apple, chokeberry, and pastry crust. Everything is as balanced as it is broad …

A skin-contact orange wine that is a blend of Muscat d’Alexandrie, Muscat Petit Grain, Macabeu, and Viognier. The nose here is a little more understated than the Olla Blanc, a touch earthier/funkier with a subtle top-note of passionfruit. The palate, while tropical and ripe, is also more complex and lifted, the acidity lending a refreshing, mouth-watering presence in the mid-palate that carries into an herbal finish that has gentle, drying tannins.

A private dinner (Restaurant VRR, Amsterdam, NL) : Light on its feet (10.5% ABV), dry but fresh and juicy, floral muscat aromas and fruit cocktail, lovely bitters from the maceration on the skins, yeasty and appetising finish where the aromas fan out nicely. Clean as a whistle. Delightful.

Wonderful flowers and a lot of peach. Fine tannin. Excellent "cocktail".