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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2022 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by ekorn on 1/28/2024 flawed bottle: Corked, sadly. (385 views) | | | Tasted by billyloveswine on 12/21/2023 & rated 91 points: Pronounced nose of dried red cherry, sour red plum, dried rose, asparagus, blood, forest floor, and savory olive notes. Medium+ acidity, medium resolved tannins, and medium, somewhat diluted finish. I see what others may perceive as under-ripe, but I think this was a surprisingly good cool-climate Syrah that is still pleasurable for what it is. (414 views) | | | Tasted by jviz on 9/25/2022 & rated 91 points: This was a gift from the winemaker. Fairly advanced for a 2012 but very n. Rhone in style with bacon fat and black pepper. Fruit has faded a bit but it’s a charming wine for sure (1467 views) | | | Tasted by BRR on 4/3/2021 & rated 91 points: Five Syrah, blind (four WA, one OR), plus two Reynvaan non-blind: Tasted blind. This wine was the fifth and final wine tasted. This was a total standout from the other four wines and, after the reveal, that's not surprising as the other four were Washington wines. The nose was shot through with a very interesting herbaceousness under the bright pepper-inflicted red fruit. Much more acidity than the other four wines, which makes me think this is probably the Oregon fruit. Quite Rhone-like, actually, with its briary/peppery character and great acidity. Delicious, and even better with food. (1547 views) | | | Tasted by Empirate on 12/1/2020 & rated 91 points: Medium-bodied cooler climate. A bit acidic with a sour punch mid-palate, extended peppery finish. Held up day 2. Not a favorite of my spouse but I am enjoying thoroughly, nice weekday dinner accompaniment. No rush to drink my last one. (1591 views) | | | Tasted by dpolzien on 10/29/2020 & rated 89 points: Enjoyed the pairing this with homemade kalbi and kimchi. Very pinot-like with cranberry and pomegranate notes predominating on the palate. Day 2 brought a bit more fruit than day 1, so will give it a bit more air next time. (1379 views) | | | Tasted by Big Texas on 8/26/2019 & rated 91 points: On 2nd taste of this, it has really come around. It has entered the stage where it is enjoyable to drink as the acid has receded a bit. I'd still decant it and I think it has a few more years until we find the peak. Overall would recommend at this point - open the next bottle 2021? (2139 views) | | | Tasted by Teamrehfeld on 8/11/2019: No rating. Not for me. Very not syrah. Mostly tart cherry. Acquired taste i expect. Give me rocks or give me not. (1708 views) | | | Tasted by ex-sommelier on 5/16/2019: Pours a medium pale garnet, nose is a pretty blend of sweet cherry, stems, and pepper. Palate is just a wall of acid, air helped a tad but there's just not much to taste here. I disagree with other's that it's a matter of preference between cold and warm climate Syrah, I love N. Rhone syrah, and this is leaner and more under-ripe than any I've ever had, and in general I prefer leaner wines with moderate alcohol. I enjoy this Winery/Goodfellow, but this is a firm pass based on the two bottles I've tried. (1668 views) | | | Tasted by alpha_ori on 12/2/2018 & rated 90 points: The disparate reviews are really interesting to me. I strongly feel that they really are more about expectations than about quality. As a lighter-bodied Syrah, this is quite delicious.
If you've never loved a 12.8% Syrah, you probably won't love this one. But if you have, you may find this one quite appealing. (1793 views) | | | Tasted by CMN on 9/6/2018 & rated 92 points: Complex nose of red and black fruit, spice, bbq, florals and a slightly green scent I associate with whole cluster fermentation (checked — 100% whole cluster).
Quite lithe for a Syrah, almost silky. Cool climate shows in texture and flavors as the palate follows the nose. Old word style with good acids. Crazy drinkable and it gets better with air. I can see this being a polarizing wine; if you’re looking for your Syrah to punch you in the face with flavor, this ain’t for you. But if you can appreciate complexity and finesse on a smaller frame this is drinking wonderfully right now.
Pair with barbecued salmon or roast chicken. (2019 views) | | | Tasted by Corkspy on 6/17/2018 & rated 86 points: Blind it could almost pass as Pinot. Light body almost anemic, lots of Luxardo and canned cherry. Not sure Yamhill is ready to support Syrah ripening. Full disclosure Rock District fruit is more my wheelhouse. (1859 views) | | | Tasted by pgb67 on 3/12/2018 & rated 88 points: Not what I was expecting as you wouldn't guess this was syrah - came across as a gamay or maybe a Loire pinot ... not bad if that is what you are looking for but I was pairing this with a meal where I needed a more traditional full-flavored syrah so this was a disappointment from that perspective. (1778 views) | | | Tasted by ex-sommelier on 10/25/2017: I agree with previous notes about the aroma and acidity. The nose is very restrained even with air, cool toned notes of camphor and black olive. It is definitely tight and tart though I don't feel much tannin on the palate. I appreciate leaner/savory styles but this is further than I like to go as at the moment it feels unbalanced. I think it might just need a few more years so I'll refrain from scoring. (1986 views) | | | Tasted by JasonG on 10/20/2017 & rated 89 points: Cote Rotie indeed. Medium color, huckleberry nose, white pepper. Evolves considerably over 2 hours. Taste is lighter, a bit umami, but not much smoke or kerosene. This is light Willamette Syrah, very good friendly. Nice if you like lighter style Syrahs. (1678 views) | | | Tasted by dsgris on 8/22/2017 & rated 90 points: Inky dark garnet with a savory nose. Dry with some astringent fruit, medium body, restrained savory fruit, chewy cane tannins. Forest notes of balsam, sorrel and olive brine. There is a strong acid component that may not appeal to a traditional Syrah drinker. (1975 views) | | | Tasted by Empirate on 6/13/2017 & rated 91 points: Beautiful on pop and pour. Balanced mouth feel with cool climate blue fruit. Super pleased with my first of these. Agree with those who say drink in the near term. (2403 views) | | | Tasted by Charlie Carnes on 5/30/2017: Berserday Score! Man, this is cool. It is bright and fresh, with cool red fruit, scratchy/crunchy texture. It is very aromatic with smashed dark cherries, dark soil, and a hint of brined olive. I like it! (2696 views) | | | Tasted by Mary Crawford on 4/18/2017 & rated 91 points: This wine is really well made and - to my palate - crazy delicious. This is a cool climate Syrah, very unlike the Syrah of Washington and southern Oregon. It's mouth-puckering, with nice low-key fruit. I could drink it all day, but it won't be to everyone's taste. (2217 views) | | | Tasted by dsgris on 4/3/2017 & rated 92 points: Medium dark ruby, some light funk on the nose along with some ripe cherries. Dry lightly tart medium fruit and light chewy tannnins in a very good balance with acids exerting some muscle. A great wine with just enough fruit for interest. Medium ruby, nose of red currants and strawberries. Dry, mildly tart red berries, medium body and fruit which is becoming more restrained after a few days open. Nicely balanced with the acid and tannins complementing the fruit. Drinking nicely now with a hint of fresh fruit, some light chalky minerals on the after taste After open a week, it is still going strong. (2095 views) | | | Tasted by rama on 3/18/2017: Shrill with no stuffing (1831 views) | | | Tasted by Margaux Bro on 3/8/2017 & rated 91 points: Tasted a little green on the open - needed at least 1.5 hours in the decanter to integrate. Really pleasant wine after that, definite oak presence, but not overpowering. Will buy again. Drink now-2020 (1954 views) | | | Tasted by Peter Kleban on 3/1/2017: **
C: Dark red with a touch of brown
P: Decanted about five hours. Cool climate Syrah. Just a touch thin and acidic at first, but picks up weight and settles in after a bit. This is some fine juice, subtle and interesting, so compelling, great structure! The two of us drank most of a bottle in one go. Home run, Marcus!
4/25/18:
PnP this time, which wasn't such a great idea. This wine need lots of air! But once it opened up, consistent with the last bottle. (1602 views) | | | Tasted by avarsamis on 2/12/2017 & rated 91 points: Lovely cooler weather Syrah-Viognier blend. Light but well structured, with fresh fruit, spice notes, and a hint of licorice in the finish. (1783 views) | | | Tasted by CMN on 12/16/2016 & rated 91 points: Red fruits and flowers on the nose. Flavors of spicy red fruit enveloping a black fruit core with a mineral spine. There's a good dose of acidity that keeps thing feeling fresh. At once concentrated and elegant; delicious now, but built to age. Low alcohol to boot (12.8% abv). Love this.
Like all Matello/Goodfellow wines, extended aeration is recommended. (1966 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon: Beyond Pinot Noir (Jan 2017) (1/1/2017)
(Matello Fool's Journey Deux Vert Vineyard Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Matello Producer website
Matello is one of the smaller wineries in Oregon, but still makes 4-6 Pinot Noir bottlings, a small Syrah/Viognier bottling from Willamette Valley fruit, and a selection of distinctive white wines. Total production is around 2000 cases. Proprietor and winemaker Marcus Goodfellow started Matello in 2002 and has been producing consistently high quality wines since then.
The Matello philosophy is to let it be. The goal is to allow the natural beauty of the fruit to be center stage and build up a perfectly balanced wine around it without manipulation. As such, Matello does not inoculate their fermentation with yeast, and they use only small amounts of new oak for aging to add texture, without overwhelming the wines. The wine is aged on the fine lees from anywhere between 11-18 months before bottling. This all makes for more interesting wines, even if it is a little more risky!
Syrah BlendThe 2018 is 40% Merlot and 60% Syrah.Deux Vert On weinlagen-infoUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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