Domaine Matassa

Calce, Roussillon, France

Tom Lubbe, a New Zealander raised in South Africa, launched Domaine Matassa in 2003 after a formative internship (and later three vintages working) at Domaine Gauby in Calce. During this immersive period, he met and married Nathalie Gauby, moved into Gauby’s original cellar in 2004, and began cultivating a new vision for Catalan wine

A Wild Vineyard Vision

The name Matassa, derived from an old Catalan word meaning “forest thicket,” perfectly captures the estate’s spirit: wild, rustic terrain surrounded by garrigue, cedars, figs, and rosemary. The property now includes approximately 14–15 hectares of certified organic vines, with ages ranging from 30 to 120 years, spanning from Calce into the cooler heights of the Fenouillèdes (up to 600 m altitude)Grapes & Terroir

Matassa is dedicated to indigenous Catalan varieties: Carignan, Grenache Noir and Gris (including Lladoner Pelut), Mourvèdre, Macabeu, Muscat d’Alexandrie, and Muscat à Petit Grains. The vines are planted on diverse soils—schist, marl, black slate, and granitic patches—that lend mineral tension and freshness to the wines Farming & Winemaking

Tom farms organically under Ecocert certification, occasionally applying biodynamic preparations such as compost and mown cover crops to foster vibrant soil life. He maintains low yields—often just 12–18 hL/ha—to amplify intensity and purity .

In the cellar, everything is natural:

Native yeast fermentations, no additives, minimal sulfur at bottling (often under 10 mg/L)
No fining or filtering
Whites undergo skin maceration; reds are fermented whole-cluster, often with co-fermentation techniques
Vessel choices range from neutral fiberglass to large barrels—no oak impact, only oxygen integration