Tom Lubbe of Matassa is originally from New Zealand, winemaking first in South Africa and then at Domaine Gauby in Roussillon before starting Matassa in 2003.  Most of the vineyards are 60-120 years old, co-planted planted with different varieties on schist and marl. All the vineyards are worked naturally without herbicides or pesticides.

A red/white co-ferment of old vine Muscat and Syrah, made under the experimental 'Brutal' label. This underwent a very short 3 day skin maceration resulting in a very lightly extracted and ethereal wine with perfumed aromas of wild raspberries, strawberries and blueberries and floral notes of garrigue.