Making the Mathis Grenache

by Peter Mathis on October 13, 2014

Already shaping up to be another great vintage, I've been busy making the 2014 Mathis Grenache. If you're curious about the process (after crush), tune in to learn more. 


About Our One-Percenter - Alicante Bouschet

by Peter Mathis on October 07, 2014

You thought I was referring to that other one-percent? No, it's Alicante Bouschet! I grow this variety in small quantity in Mathis Vineyard. It ends up being only one- or two-percent of Mathis Grenache in the final blend.

It provides deep coloring. But I'm ahead of the story...

2014 Rosé Fermenting in a Tank

by Peter Mathis on September 30, 2014

Last week you saw the Grenache fermenting in tank. Today I've got a short video to show you how the 2014 Rosé de Grenache is shaping up. It's mighty tasty! Take a look...


Fermenting Grenache in the Tank

by Peter Mathis on September 24, 2014

If you've been following our progress during the early harvest, everything is already in from Mathis Vineyard and it's only a bit past mid-September! Past videos have shown the pickers moving quickly to bring in my Grenache. I also showed you the crush process. And now, here's a bit about the 2014 Grenache, currently fermenting in a big tank:


2013 Rosé de Grenache wins GOLD at the 2014 Sonoma County Harvest Fair Wine Competition

by Peter Mathis on September 22, 2014

Winning gold is a nice way to start off the week. The Rosé de Grenache was quite a hit at yesterday's harvest tasting event at the Press Club in San Francisco. Come by for a taste if you attend the harvest fair in Santa Rosa, CA, in a couple of weeks!

Mathis 2013 Rosé de Grenache wins a gold medal at the 2014 Sonoma County Harvest Fair Wine Competition

Harvest 2014 at Mathis Wine

by Peter Mathis on September 17, 2014

Harvest is always a wild rush. This year it's also two weeks early! Grapes have been ripening so quickly there hasn't been time to post a blog about its progress. Today, we'll do a little catch up. First up is a sneak peek of the pickers at work about a week ago, hustling in the 300 block:

Next, a look back at getting ready for harvest: I go primarily by taste more than anything. But I will check the brix (measure of the sugar level) on a refractometer to double-check that my guesswork is accurate. Guess what? I'm usually right! Here's how the refractometer is used:

In the next video, I provide a brief introduction to where they're picking in Mathis Vineyard:

Finally! Harvest day arrives. And, oh! Does the picking crew hustle to harvest my Grenache! Enjoy their lightning speed:

Once the grapes are picked the next phase of the "race" is only. The truck full of my grapes is driven to our crush facility to press the Grenache which will be made into my rosé. Here's an introduction to my Grenache grapes, which are harvested specifically to make my rosé, being carefully turned into the press. My grapes are gently pressed whole cluster -- stems and all:

I'll show you the fermentation process a little later...

Try some Mathis 2013 Rosé de Grenache!

by Peter Mathis on August 16, 2014

Drumroll, please! If you haven't tried it, or are wondering what it's like, take a look:

Véraison arrives at Mathis Vineyard

by Peter Mathis on August 04, 2014

Véraison is the sign that ripening is beginning in the vineyard. There's a fancy chemical change happening within the fruit. But the short story is that it's outward appearance of the grapes beginning to turn purple in color from green. Take a look:

Meet the Spader - Kicking Up the Dirt

by Peter Mathis on June 10, 2014

It's noisy. It kicks up a lot of dust and dirt. And it's a key element to fostering and developing healthy, vigorous Grenache grapevines. Meet my spader!


Spading at Mathis Vineyard

by Peter Mathis on June 09, 2014

Now that the mowing is complete, it's time to incorporate the trimmings into the soil. The result will return valuable nutrients to the soil for the vines to make use of during the 2014 growing season. Here's how the spader works: