Tom Lubbe

The Climb

Winemaking here is shaped by a sequence of cellar posts rather than a single conversion story. Tom Lubbe worked first in South Africa, then in Bordeaux, before working with Gérard Gauby at Domaine Gauby in Calce, Roussillon. That run of jobs sharpened the framework behind Domaine Matassa, established in 2003 in Roussillon, France.

Today

At Domaine Matassa in Calce, Tom Lubbe holds the roles of founder, winemaker, and owner, with the cellar decisions staying close to the estate itself. The work is presented in his own terms: "Before starting to vinify Riesling by direct-pressing it, I took the time to taste many wines made on this type of terroir: that is to say hard soils such as granite, schist or gneiss." Site, texture, and method sit at the center of that approach.

Signature

Tom's signature dishes include Matassa Blanc Brutal Orange 2024, Alexandria, and El Carner 2024.

In Their Words “Before starting to vinify Riesling by direct-pressing it, I took the time to taste many wines made on this type of terroir: that is to say hard soils such as granite, schist or gneiss.” “Real wine is taking additives out of the equation and putting grapes to the front.”

Recognition

Recognition for Lubbe rests on the estate he founded and the plainness of the philosophy he repeats. The line he gives for the work is a subtractive one: remove additives, keep grapes in front, and let the place do the rest.