Steve and Jill Matthiasson’s flagship white blend—first made in 2005—is the wine that defined their style: agricultural precision, freshness, and inspiration drawn equally from Friuli, the Loire, Graves, Alsace, and old-school Napa. Sourced from two fog-cooled southern Napa sites (Ryan’s Vineyard and Bengier Vineyard), the fruit is farmed with deep-rooting cover crops and harvested for energy over opulence.

The blend—48% Sauvignon Blanc, 26% Ribolla Gialla, 24% Semillon, and 2% Tocai Friulano—is whole-cluster-pressed, fermented separately with native yeasts, blended dry, then aged ten months on lees in mostly neutral barrels, with a small portion of new oak. No malolactic fermentation preserves tension and clarity; the wine is bottled after a year of quiet rest.

A benchmark Napa white: white peach, kaffir lime, pineapple, ripe fig, lychee nut, beeswax, and crushed seashell minerality. The palate balances waxy depth with bright citrus acidity, finishing long, flinty, and quietly savory. Beautiful with oysters (raw or grilled), sardines on toast, or roasted herb carrots.