MATTHIASSON BD17 OFFER EXTENDED THROUGH THE WEEKEND
Towards a More Sustainable Agriculture: Wines made from 100% Certified Organic grapes.
In 2025, some of the work closest to our hearts received unexpected recognition. Food & Wine Magazine named us one of their 2025 Drinks Visionaries, and SevenFifty Daily described us as “The Californian Winemaking Couple That Made Regenerative Agriculture Cool.” We’re honored and delighted that this recognition might spark more thoughtful conversations about farming practices and why they matter.
Regenerative Organic Farming isn’t a buzz phrase or a checklist. It’s the everyday choices we make in each vineyard—how we care for soil life, manage water, and work with nature rather than against it. These choices shape not only the health of the land, but the clarity, balance, and energy of the wines themselves.
Because these decisions are so foundational, we believe the best way to understand them is by getting to know the people who grow the food you eat and the grapes for the wine you drink. Just like with the farmers at your local farmer’s market, at Matthiasson those conversations and connections are central to who we are.
For us, getting to know the people behind our food and wine turns eating and drinking into something more personal and engaging. Our vision for 2026 and beyond is that each of us can build a connection to place and support a healthier, more thoughtful agricultural future.
And with that in mind, we (Steve and Jill Matthiasson) are thrilled to present our offer for BerserkerDay17.
Towards a More Sustainable Agriculture: This offering includes wines made from 100% organically grown grapes, alll with a 25-30% BD17 discount
All offers available on the same page: [BerserkerDay17]
(https://www.matthiasson.com/store/berserkerday2026)
THE OFFERS
OFFER 1: 2025 Rosé PRE-ORDER
Our 2025 Rosé will be bottled next week and released to our mailing list on February 13. Our Rosé sells out quickly and this is your chance to grab some ahead of time. A fan favorite, it’s a blend of Grenache, Barbera, Counoise, and Mourvèdre from the Windmill Vineyard and is delicately light, gracefully dancing on the palate, and culminating in a clean finish. Infused with subtle fruits, salty minerality, and refreshing acidity, it boasts citrusy aromas.Crafted from grapes grown exclusively for rosé, and harvested early for vibrant juiciness, it is fermented and aged “sur lees” in stainless steel barrels. This Rosé captures the zesty brightness of early harvest, ensuring a crisp and refreshing experience.
• 6-pack - $169+ tax, includes shipping
• 12-pack - $319+ tax, includes shipping
OFFER 2: Matthiasson Intro Pack
• 2025 Rosé (pre-release): Stony, nectarine, dry and clean
• 2023 Napa Valley Chardonnay, Linda Vista Vineyard: Crunchy apple, Meyer lemon curd, juicy pear
• 2022 Napa Valley Cabernet Sauvignon (99pts Decanter Magazine): Bing cherry, Santa Rosa plum, redwood, oak forest floor
$159+ tax, includes shipping
OFFER 3: Matthiasson Geeky Four Pack (limit 48)
• 2022 Napa Valley Sauvignon Blanc/Semillon blend: Bee’s wax, soap stone, quince
• 2022 Napa Valley Ribolla Gialla, Matthiasson Vineyard: Apple compote, mirepoix, guanciale
• 2022 Sonoma Valley Old Vine Zinfandel (vines planted in 1890s: Armor Plate Vineyard: Tart cherry juice, dried plums, herbs de Provence
• 2023 Napa Valley Pinot Meunier, Yount Mill Vineyard: Marion berries, raspberries, forest soil
$199+ tax, includes shipping
OFFER 4: Matthiasson History (limit 12)
• 2014 Napa Valley Red Wine: Blackberry, black olive, spice
• 2015 Napa Valley Merlot, Red Hen Vineyard: Luxardo cherry, cedar box, fresh bay
• 2017 Napa Valley Cabernet Sauvignon: Kirsch, blackberry, dark chocolate
$399+ tax, includes shipping
We ship to all states EXCEPT UT, MS, and KY
AK and HI Berserkers: please message me about quotes for shipping.
All Offers Available on the Same Page: BerserkerDay17
THE WINES:
2025 Rosé Dunnigan Hills 12.0% abv: A blend of Grenache, Barbera, Mourvèdre, and Counoise from the Windmill Vineyard. We gently whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malolactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
2023 Napa Valley Chardonnay, Linda Vista Vineyard 12.5% abv: For complexity, completeness, and balance, we achieve a diversity of ripeness by using the traditional method of harvesting the fruit several different times during the ripening period. The earlier harvests contribute acidity and minerality, and the later harvests contribute flesh and richness. We ferment and age the wine sur lees in old French oak barrels with only native yeast. Two-fifths of the barrels to go through malo-lactic fermentation.
2022 Napa Valley Cabernet Sauvignon, 13.0% abv: The blend is 93% Cabernet Sauvignon, 4% Merlot, and 3% Petit Verdot. For complexity and balance our Cab is composed of grapes from six vineyards throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savory Cabernet characters and bright fruit, and Oak Knoll for soft fruit. It is a Napa Cab of the old school, age-worthy, complex, and begging for a steak off the grill.
2022 Napa Valley Sauvignon Blanc/Semillon,12.0% abv: This wine is our take on a classic, a 50/50 blend of Sauvignon Blanc and Semillon, a traditional blend that goes back many years in Bordeaux. The fruit was very lightly whole-cluster-pressed. The two varieties were harvested on the same day and co-fermented. We used 15% new Boutes barrels, with no stirring. To preserve the acidity the wine was prevented from going through malolactic fermentation. After ten months of barrel aging, the wine was filtered to prevent malolactic fermentation in bottle and then bottled. The wine is ready now but will also benefits from aging. It’s a great wine to check in on periodically and enjoy the evolution. 278 cases produced.
2022 Napa Valley Ribolla Gialla, Matthiasson Vineyard, 11.5% abv: Originally planted by our dear friend and mentor, George Vare, who brought the Ribolla Gialla cuttings back from the Gravner Vineyard (in the Friuli region of Italy), we grafted cuttings from the Vare Vineyard to the Matthiasson Vineyard in 2007 and produced the first wine “orange” from our home vineyard in 2008. The wine was fermented whole cluster with native yeast in an open-top tank with twice daily punch downs. After two weeks the must was pressed, and the wine was aged sur lees for 18 months in neutral barrels. The Ribolla Gialla tastes like hazelnuts, baking spices, Meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. 390 cases produced.
2022 Sonoma Valley Old Vine Zinfandel (vines planted in 1890s), Armor Plate Vineyard, 12.5% abv (not a typo!!): Our goal with Zinfandel is always to channel the older California style of Zinfandel that used to be referred to as “California Claret,” not the more contemporary “Port” style of Zinfandel that has become synonymous with the variety. The Claret style of Zinfandel is fresh and juicy, with crunchy red fruits and prominent acidity. We enjoy making Zinfandel from different locations each year or so, exploring the range of the variety. This old vine Zinfandel has an earthy minerality and wonderful subtle fruits such as strawberry, raspberry, plum, and quince. The fermentation was 50% whole cluster and 50% destemmed and crushed. We pressed after 14 days on the skins and aged the wine in neutral Burgundy barrels for 10 months. 678 cases produced.
2023 Napa Valley Pinot Meunier, Yount Mill Vineyard, 12.5% abv: More commonly used for sparkling wine than still wine, this Pinot Meunier has an energy that is created from the opposing forces of fruitiness and earthiness. It has tantalizing blue fruits as well, and a refreshing, bright backbone of acidity and lively structure. The wine was fermented with 50% whole clusters in small open top tanks, with two manual punch downs per day. We pressed after 12 days and aged the wine in neutral burgundy barrels for eight months before bottling unfined and unfiltered. 328 cases produced.
2014 Napa Valley Red Wine, 13.9% abv: The blend is roughly 46% Merlot (Red Hen Vineyard), 40% Cabernet Sauvignon (Dead Fred Vineyard), 10% Cabernet Franc (Matthiasson Vineyard), 2% Malbec, and 2% Petit Verdot (Matthiasson Vineyard). Despite the continuation of the drought in 2014, there were ample spring rains, which softened the tannins. The 2014 vintage is sort of a cross between the more structured 2013 vintage and the softer and fruitier 2012 vintage. The wine was aged in 50% new French oak (Taransaud), and 50% older French oak barrels and was given 20 months of elevage. 336 cases produced.
2015 Napa Valley Merlot, Red Hen Vineyard, 14.1% abv: The Red Hen Vineyard, along Dry Creek in the Oak Knoll district, at the very top of the creek’s alluvial fan, is a warm site with very light and thin soils, composed of a foot of silty loam sitting on top of at least 10-20 feet of pure cobble. The vines are naturally small berried and early ripening. The stress results in extremely low yields, barely making over a ton per acre of intense and concentrated fruit. 2015 was a very warm year, so the texture is more plush and the wine more dark-fruited than typical, but it still has plenty of freshness. As always it is defined by its beautiful and complex fruitiness and savory herbal qualities. 137 cases produced.
2017 Napa Valley Cabernet Sauvignon, 13.0% abv: 95% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet Franc. The wine is blended from six vineyards throughout the Napa Valley: the three AVAs are Coombsville for structure and black fruit; one in Rutherford for savory Cabernet characters and bright fruit, and one in Oak Knoll for softness. 2017 was mostly a mild year, with just one heat spell close to harvest to keep us on our toes. Flavors recovered nicely after the heat broke, and surprisingly the sugars stayed low, allowing us to pick fruit with low sugars and beautiful natural acidity. Luckily, we were completely finished with harvest by the time the fires hit, and we were able press our last tanks and wrap up the vintage while the helicopters flew overhead dropping water on the nearby flames. The vintage gave us an elegant Cabernet, a bit more fine-boned than usual, but not at all shy, instead full of joyful flavor…a wonderful exploration into a style of Cabernet even more reminiscent of the early days of Napa than is typical even for us.