Matthiasson Young Mill Sweet Vermouth
Staff Pick

Half-Bottle of Matthiasson Young Mill Sweet Vermouth

Item # 34829 375mL
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Production Methods



Practicing Organic

Spirits made from ingredients that have been cultivated without synthetic pesticides, fertilizers and herbicides at any step in the process.

Tasting Notes

A wild vermouth made from a base of 100% Flora (a cross of Semillon and Gewurtztraminer bred by UC Davis legend Harold Olmo) made specifically for fortified wines. Batch number three is a blend of the 2015 and 2016 vintages from grapes that were harvested very late and chaptelized with cane sugar. The grapes were fermented in whole clusters with manual punch downs twice per day. The infusions pre fortification were done in a neutral grape spirit base from a mixture of fruits, botanicals, bitters and barks that were either grown by the Matthiasson's or sourced locally. They include blood oranges, sour cherries, coriander, cardoons, chinchona bark, wormwood and blessed thistle. Fantastic on its own this vermouth will also elevate your negronis, manhattans, blood and sands and more.

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Staff Pick Notes

What happens when a San Francisco bike messenger catches the wine making bug? Steve Matthiasson attended UC Davis and consults for numerous wineries around Napa Valley. In addition, he makes his own unique wines, often from Italian varietals. Steve & his wife Jill live in Napa & own a farm that grows blood oranges, sour cherries, and cardoons - cousins to artichokes. All of these are incorporated into the base wine, which is fermented whole cluster. The resulting liquid is bottled unfiltered. This product is an offshoot of Steve's winemaking ventures & it is a cocktail revelation!!


Astor's Glossary of Terms


California makes more wine than any other state in the United States. Not only does the state grow a variety of noble grape varieties like Pinot Noir, Merlot and Cabernet Sauvignon, there are also plantings of lesser-known varieties such as Nebbiolo, Roussanne and Mourvèdre to name just a few.

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