When Steve and Jill Matthiasson opened their eponymous winery in 2003, its offerings immediately stood out from the typical Napa Valley style with their balance and elegance. Rather than replicating the bold, in-your-face style of their California peers, the duo set out to craft wines in Napa that reflected the prized characteristics of wines from renowned European regions. This meant focusing on making low-alcohol, refreshing wines that pair well with food. Matthisasson’s originality and fresh take on winemaking in a region that had become synonymous with a single variety put the winery on the map, and its wines are now featured on prestigious restaurant lists around the world. Beyond spicing up Napa Valley’s reputation, the winery has also dabbled in the digestif space and set a new standard for sustainable farming.
Now that you know the basics, here are nine more things you should know about Matthiasson.
Both Steve and Jill have a long relationship with farming.
As far as callings go, Steve dreamed of being a farmer his entire life. He took up gardening and cooking as a hobby while studying philosophy and horticulture, and eventually found a job working for a small sustainable agriculture consulting firm for vineyards and orchards. In 1999, Steve co-authored the California manual on sustainable vineyard practices. Similarly, Jill studied botany at University of Pennsylvania, researched ancient farming techniques in Israel, and went on to analyze soil health in graduate school at UC Davis. She was also a leading force in many
