The vines were planted in classic granitic soils back in the 1970s. They are farmed biodynamically. The wine is made with the natural, ambient yeasts and minimal intervention. They are fermented and raised in a combination of concrete eggs and old wooden barrels and sulphur is used only at bottling and in tiny amounts—way below levels humans can detect.
The wine has just a touch of wild. The fruit has blues and blacks and, thanks to 2016's freshness, some shades of red and violet. It tastes very real, very lively, and very Cornas.
Here is how Paul Boyer (who represents the wines here in NY) describes his visit with Matthieu:
"Visiting Matthieu was magical. We listened to Nirvana and drank old Cornas while his kids asked me what Brooklyn was like. Matthieu is a little bit of a wild man, but his winemaking is very serious and focused. He walks a line between “natural” and classic in his style and is unconcerned with fashion and trends in wine.”