Wine in the WildImagine sipping a glass of South African Pinotage while riding on the back of an elephant. Or...
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The wines of Matrix Winery are not produced, but nurtured. This process starts in the vineyards, where they carefully manage the environment—matching each vine to its perfect soil, climate, and exposure.
Proprietors Ken and Diane Wilson founded Matrix Winery in 1986 to express their passion for Pinot Noir, Zinfandel, Syrah, Cabernet Sauvignon, and Chardonnay varietals. The grapes come from the winery’s estate vineyards on the mountainous edges of western Dry Creek Valley. Beyond this exceptional terroir, the Wilsons, who own a total of 280 acres of planted vineyards, attribute the balance of their fine wines to Matrix Winery’s commitment to sustainable farming. In fact, in 2007 the Wilson family received both the Bay Area Green Business Award and the Sonoma County Green Business Award for environmental leadership.
Much of the success at Matrix is due to esteemed Winemaker Antoine Favero. Born in the Champagne region of France, he and his family later moved to a Peruvian fishing village, and finally ended up in Northern California’s wine country. It must have been fate, because during college at University of California at Davis, Antoine’s major changed numerous times, ultimately ending in his true calling, enology.
Antoine also adheres to the ideals that true nurturing begins in the vineyards. By listening to the vines and providing them with exactly what they need, he is able to grow grapes with maximum color, fleshy tannins, and engaging aromas. These grapes go on to be wines that have won numerous awards, such as the 2005 Zinfandel that received the Best of Class and Double Gold at the 2007 Sonoma County Harvest Fair and the Gold at the 2008 San Francisco Chronicle Wine Competition.
“I truly believe that crafting exceptional wine requires not only seasoned winemaking skills but meticulous vineyard management skills as well, nurturing each to its utmost potential,” says Antoine. “My commitment will always be to (nurture) the finest grapes from our vineyards, in order to create the most sumptuous wines possible.”
This article has been provided compliments of Touring & Tasting magazine.