The 2020 Matthiasson Ribolla Gialla is a distinctive skin-fermented white from the Oak Knoll area of Napa Valley, inspired by the traditional wines of Friuli in northern Italy. Made from organically farmed estate fruit, it shows Bartlett pear and Meyer lemon curd alongside hazelnut, baking spice and pronounced stony mineral notes.
On the palate, it is textured and savoury, with fresh acidity balanced by supple tannins from extended skin contact. Whole-cluster fermentation with native yeast is followed by two weeks on skins before pressing, then 18 months on lees in neutral barrels. This creates impressive depth without obvious oak flavour, leading to a long, mineral and gently nutty finish.
Ben’s Recommendation:
At Wine More Cellars, this is an excellent choice for drinkers interested in skin-contact whites with genuine texture, savoury complexity and freshness. Its combination of citrus, pear, spice and fine tannins makes it particularly versatile with food. Enjoy now or allow further bottle development. Ideal with pork, tuna sashimi, charcuterie, roast chicken, mushroom dishes or mature cheeses.
