Matthew likes to keep it real. This is a winemaker who cuts out the superfluous. “I use every honest technique and practice to express the origins of the fruit in the most authentic way,” he says touching on his winemaking philosophy.
“No gimmicks, no sales pitches; just blood, sweat and tears.” Matthew’s focus is to consistently hone and improve his wines. He says that part of this is that there’s always ‘some kind of left-field experimental project [skin ferments, extended macerations and the like] going on in the cellar,’ but that ‘hardly any see the light of day.’
“No gimmicks, no sales pitches; just blood, sweat and tears.”
Growing up in Paarl, Matthew’s interest in wine started at a young age. After high school he went to work in wine regions across the world, including Switzerland, France, California, Australia and New Zealand. Only when he returned home did he study at Elsenburg Agricultural College. “Most people do it the other way round”, he says with a laugh. He completed his diploma with a distinction in winemaking.
He worked at Welbedacht in Wellington, where he helped design and build the cellar and in 2007 he joined Julian at Vondeling.