Matt Revelette

Coming Up

Cool-climate Pinot Noir is the throughline in Matt Revelette’s work, and the route to Siduri Wines ran through a series of cellar roles that sharpened that focus. He trained at Hanover College and Fresno State, then moved through Williams Selyem, Kosta Browne, and Quintessa as winemaker, building the discipline needed to work vineyard detail into finished balance. Each stop added another layer of technical control around a grape that punishes loose hands and rewards attention to site.

Where They Are Now

Since 2019, Matt Revelette has served as winemaker at Siduri Wines, where the work stays centered on Cool-climate Pinot Noir. The variety asks for patience, precision, and a clean read on what changes from block to block and season to season, and that is the register his wines seem built to hold. As he puts it: “Pinot Noir is so distinctive of place and it’s so fun watching those differences play out in real time with the wines in the glass.” At Siduri Wines, the emphasis remains on letting Pinot Noir carry its own site marks without extra weight. That means working for tension, clarity, and subtle shifts rather than volume. Revelette’s approach sits in that space where restraint is not lack, but control: enough structure to frame the wine, enough openness for the vineyard to show through.

In Their Words “The best part of my job is getting to work with so many incredible vineyards from Willamette Valley, Oregon, all the way to the Sta. Rita Hills, with so many in between the two as well.” The value here is range. In Revelette’s view, the work is shaped by moving across vineyards and climates, reading how place alters the finished wine. The span from Willamette Valley, Oregon, to the Sta. Rita Hills is not background scenery; it is the working material. “I loved working with the land, being able to taste the results of hard work, and seeing the wines and vines grow and mature with each passing season.” This is the seasonal logic of the craft: cultivation, tasting, adjustment, repeat. The point is not romance but feedback—what the land gives back, what the cellar can preserve, and how both vines and wines change over time.