In the late 90's, Tom Lubbe (a New Zealander who grew up in South Africa) was working at the only estate in South Africa using indigenous yeasts and lower yields. Interested in working with Mediterranean varietals, Tom moved for a 3-month internship at the legendary Domaine Gauby in the village of Calce. Gérard Gauby quickly befriended Tom and asked him to come back for 3 consecutive vintages. During that time, Tom met his wife Nathalie, who just so happens to be Gérard's sister……. Domaine Matassa was founded in 2003.

In total, 20 ha are cultivated on lime, clay, schist, marl, black slate and black marl soils. While Tom still farms some of the very low yielding old vines around the village of Calce, he has vastly expanded to different areas where yields are more generous, typically in the 25/30 hl/ha range (still relatively low for the region). These include the lieu-dit Coume de l'Olla as well as a 2019 acquisition of eight hectares planted above his new farmhouse. Tom works with many of the traditional Catalan varieties: Carignan, Mourvèdre, Grenache (mostly Lladonner Pelut, the ancient Catalan strain of Grenache), Grenache Gris, Muscat d'Alexandrie and Muscat Petits-Grains. These grapes are often co-planted, particularly in the very old vines. The vineyards are worked naturally without any chemical aids. Tom is convinced that the increased insect life within the soils, particularly worms, has changed the flavors of his wines followed by another shocking effect: a drastic drop in alcohol. Tom has always harvested much earlier than most, usually starting with the Muscat in early August. In 2005, they would typically reach a potential of 13.5% alcohol. In 2018, they came in around 10.5%. The white wines are all macerated on their skins, a choice that goes back to "Alexandria" 2008, the first Matassa wine of its kind. For the reds, whole-cluster infusions take precedent to maceration and extraction, with white grapes often co-fermented. If oak is used, it is not to bring structure to the wine but rather oxygen. 

When he first encountered Mas Ferriol surroundings, he was amazed from a very rare geological formation of black schist, “it was clear we were standing in a geological anomaly, especially for the Roussillon” says he's rarely if ever encountered anywhere else; planted with Carignan, Mourvèdre, Muscat d'Alexandrie, Muscat à Petit Grains, Grenache Noir and Grenache Gris. Two new wines came out of this lieu-dit:                         "Ace of Spades Les Myrs" & "Mambo Sun"     

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