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Le Myrs Ace Of Spades 2021 - Domaine Matassa
Domaine Matassa

LE MYRS ACE OF SPADES 2021 - DOMAINE MATASSA

  France / Languedoc - Roussillon
€41.00
€35.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

You will love this natural wine!

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Why do we love it?

Le Myrs Ace Of Spades - Domaine Matassa is "the ace up your sleeve" and there's a reason it's called like that!

If the deck of cards is one of your favorite objects, you will know that the ace of spades is one of the most powerful cards and symbolizes strength and luck. This is exactly what it symbolizes for the creator, Tom Lubbe. Unlike other oenologists, Tom started experimenting with natural wines from the beginning of his career. Some 30 years ago, he worked at South Africa's only winery, using only native yeasts, and later spent a quarter at the legendary Domaine Gauby, in the south of France. His second visit to Domaine Gauby was ultimately fatal, as there he met his future wife, the owner's sister. Together they started Domaine Matassa in 2002, at the foot of the Pyrenees, exploiting vineyards planted in 1895….

The production was extremely small and the philosophy one. Nature knows. If you ask Tom Lubbe today, he will tell you that "a really great wine takes the additives out of the equation and puts the good grape in the foreground”. So the philosophy has remained the same until today, over-aged vineyards and low yields, spontaneous fermentations, native yeasts and no additives. "Handmade" natural wine.

Le Myrs Ace Of Spades - Domaine Matassa is from Carignan and Mourvèdre and its grapes were grown with the principles of biodynamic cultivation and harvested by hand. The name of Les Myrs, refers to the dark soils of the vineyard, where they came from. Fermentation was followed by maturation in large concrete tanks, without filtration and no sulphite showcase.

You will love this natural wine!

 

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It is dark red in color. On the nose it is perfectly expressive with the smoky and animal meaty character standing out. Of course there is no shortage of fruit that is juicy and red, blueberries, gooseberries and sour cherries. After some time in the glass it develops a floral and botanical character that is also expressed in the mouth.

Medium volume in the mouth and good acidity and balance. The tannins are moderate and very well integrated. Moderate aftertaste.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 12%
Origin Roussillon, France
Variety Carignan, Mourvedre
Aromas Gooseberry, sour cherry, animal character, flowers, herbs
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic No

LE MYRS ACE OF SPADES 2021 - DOMAINE MATASSA

PAIR IT

Pair it with tagliatelle with mushrooms and prosciutto, beef carpaccio, chicken cacciatore

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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