Great Things Take Time

Much time has passed since I’ve had the pleasure of seeing many of you. Perhaps we last bumped shoulders in the cellar, a friendly gathering or favorite restaurant, a kids soccer game, or maybe in the belly of a cave in the Loire. Despite our paths not crossing as frequently as I’d like, I have been hard at work for years on something incredible and wanted to take a moment to share what’s been fermenting.
 
At home, Mikaela and I continue to have the pleasure of seeing our children grow like weeds; Our oldest, Marley (18), is now a freshman in college. Our boy, Devon (10), is about to start breaking girls’ hearts. And our youngest, Naia (7), is going on 17.
 
They say great things take time, but what they don’t clarify is how long that time is! From Napa to Spain and France, to New Zealand and Argentina, and back to the Sonoma Coast. I have traversed some extraordinary vineyards charged by the most brilliant minds and dedicated farmers, who no doubt steward the greatest terroirs in the world. All this travel and experience has led me back home, where I have embarked on a project for nearly a decade in the making.
 
Five miles inland from the Pacific Ocean on a ridge due west of the town of Occidental I have broken ground and am cultivating two, absolutely pristine parcels of land; just down the road from where I was born and raised. I consider this the fringe of where grape growing is feasible in California. The design has taken shape with organic and biodynamic practices on soils that have never seen chemicals. High-density plantings (3,600 vines per acre vs more typical 1,600) and dry-farming ensure stasis amongst the vines. 100% whole cluster fermentation, longer élevage in larger casks and intentional bottle-aging are all married with the intent to be as minimalistic as possible. Naturally so. 
 
The first parcel I planted 5 years ago to the monarchy of the Sonoma Coast: Pinot Noir & Chardonnay (from massale selections that were sourced locally, but may forever remain a mystery). The second parcel, and the larger of the two, will be planted namely to Loire Varietals: Chenin Blanc, Cabernet Franc, Gamay; and the lesser-known but often compelling: Pineau d’Aunis, Grolleau, Romorantin, and Menu Pineau --- who’s smugg-, er, sourcing, was slightly less than local. 
 
It’s been a long time coming, and I am ecstatic to share the fruits of my labors with you. You are cordially invited to share in the inner musings of a monastic poet, otherwise known as “Matt Taylor Wines”. We can’t wait for you to try some of the most indelible wines I’ve ever made, grown from some of the greatest terroir I’ve ever experienced.