Matthiasson – Sweet Vermouth
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USA - CA
California
Wine
Fortified
The Facts
Origins USA - CA > California
Appellation California
Varietal Vermouth
Markets Texas
Trade and Media
The Story
Our vermouth is primarily about the quality of the wine — the base wine before the herbs, spices, and fruit
exracts are added. Each year the grapes for vermouth are picked very late, with some botrytis and raisins
at harvest, and we produce a rich and complex dessert wine. Then we layer in extracts made from fresh
organic ingredients.
This base wine is mainly composed of a rare variety named Flora, which was bred at UC Davis by the
legendary Harold Olmo back in the 1930s to be a base for fortified wines. Flora is a natural cross between
Semillon and Gewürztraminer. The California industry moved away from these types of wines by the 1960s
and Flora fell into obscurity. The temptation to make wine from this rare and historical variety was too
much to resist. The Flora is blended with smaller amounts of Viognier and Muscat of Alexandria.
The grapes are fermented with the skins using daily punchdowns to increase the extraction of flavors and
phenolics. The wine is macerated for at least a week before being pressed and transferred to a mix of old
brandy casks and neutral French oak barrels for aging. The young wine is folded into our solera, and the
portion bottled each year is a blend of multiple vintages with the oldest wine coming from 2015. The older
wine provides dried fruit and nutty aromas which are balanced by the vibrancy and fresh citrus notes of
the younger wine.
The base wine is mixed with infusions of our own blend of fruit, herbs, and spices, many of which we grow
ourselves. Homegrown blood oranges, sour cherries, and coriander seed amplify the fruit notes from the
base wine. Cardoons from the Matthiasson garden and foraged wormwood provide the bitter notes that
bring depth and balance the residual sugar. All infusions are made in neutral grape brandy.
This is our eighth batch in the twelve years since our first release. The wine is bottled unfined and unfiltered
to preserve the complex aromas and flavors from the infusions. The vermouth will occasionally develop
some sediment in bottle, but this will not impact the flavor of our handmade, farmhouse vermouth.
The Matthiasson Sweet Vermouth No. 8 makes a great Boulevardier, Blood and Sand, Negroni,
Manhattan, or spritzer, and can also be served neat as an aperitif or to accompany dessert.
305 cases. Alcohol by volume 17.0%
exracts are added. Each year the grapes for vermouth are picked very late, with some botrytis and raisins
at harvest, and we produce a rich and complex dessert wine. Then we layer in extracts made from fresh
organic ingredients.
This base wine is mainly composed of a rare variety named Flora, which was bred at UC Davis by the
legendary Harold Olmo back in the 1930s to be a base for fortified wines. Flora is a natural cross between
Semillon and Gewürztraminer. The California industry moved away from these types of wines by the 1960s
and Flora fell into obscurity. The temptation to make wine from this rare and historical variety was too
much to resist. The Flora is blended with smaller amounts of Viognier and Muscat of Alexandria.
The grapes are fermented with the skins using daily punchdowns to increase the extraction of flavors and
phenolics. The wine is macerated for at least a week before being pressed and transferred to a mix of old
brandy casks and neutral French oak barrels for aging. The young wine is folded into our solera, and the
portion bottled each year is a blend of multiple vintages with the oldest wine coming from 2015. The older
wine provides dried fruit and nutty aromas which are balanced by the vibrancy and fresh citrus notes of
the younger wine.
The base wine is mixed with infusions of our own blend of fruit, herbs, and spices, many of which we grow
ourselves. Homegrown blood oranges, sour cherries, and coriander seed amplify the fruit notes from the
base wine. Cardoons from the Matthiasson garden and foraged wormwood provide the bitter notes that
bring depth and balance the residual sugar. All infusions are made in neutral grape brandy.
This is our eighth batch in the twelve years since our first release. The wine is bottled unfined and unfiltered
to preserve the complex aromas and flavors from the infusions. The vermouth will occasionally develop
some sediment in bottle, but this will not impact the flavor of our handmade, farmhouse vermouth.
The Matthiasson Sweet Vermouth No. 8 makes a great Boulevardier, Blood and Sand, Negroni,
Manhattan, or spritzer, and can also be served neat as an aperitif or to accompany dessert.
305 cases. Alcohol by volume 17.0%
About Matthiasson
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
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