Our 4th annual december dinner was a beautiful celebration of food, wine & friends. We tasted 5 different vintages paired perfectly by the Zazu team. My personal favorite was 2006 TnT Pinot with beet agnolotti!
Paul Mathew Vineyards is committed to low input winemaking using indigenous yeast and Malolactic bacteria. This winemaking style produces wine lush on the palate with seamless flavors. This process is much slower and more time consuming than traditional commercial winemaking. Low input winemaking showcases the fruit and the site.