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A New Zealander raised in South Africa, Tom Lubbe helped pioneer low-intervention winemaking there before moving to Calce in southern France, where he established Matassa after working closely with Gérard Gauby. Today, the 15-hectare estate is farmed organically and biodynamically, with a strong focus on biodiversity, old-vine Mediterranean varieties, and healthy soils. In both vineyard and cellar, Tom’s methods are minimal and natural — using indigenous yeasts, whole-bunch ferments, skin contact, and little to no sulphur, while avoiding fining and filtration — resulting in intensely mineral, terroir-driven wines of remarkable purity and concentration.
