Matanzas Creek
Set amid estate-grown lavender fields, Matanzas Creek Winery might trick you into thinking you’ve landed in Provence. Instead, you’re standing in the equally stunning spot of Bennett Valley, Sonoma County, where Matanzas Creek built its reputation on Sauvignon Blanc and Merlot. Since launching in 1977, Matanzas Creek has been experimenting with different clones, farming techniques and fermentation vessels. Winemaker Marcia Torres Forno carries on this innovative spirit, crafting vibrant, elegant and aromatic wines from sustainably farmed fruit. Tour the lavender gardens, play bocce ball and sip certified sustainable wines at this must-visit wine country destination.
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Rooted in Nature
Matanzas Creek was one of the first wineries to feature the California Certified Sustainable Winegrowing logo on its label. The estate uses regenerative farming practices, such as cover crops and composting, to enhance soil health and promote biodiversity – key factors in maintaining this third-party certification. Only a quarter of the property is planted to vine, with the remaining estate left as a natural habitat for a nearby fauna and wildlife refuge. The famed lavender gardens are not only breathtaking to behold, they also enhance biodiversity for the estate and its neighbors for miles around, by providing a haven for bees, butterflies and other pollinators.
A Nose for Wine.
Winemaker Marcia Torres Forno's career started early. Her first foray into winemaking foray was her job to make Sangria for her grandfather. Growing up in Chile, she spent time at her family’s ranch, which had a wine cellar. Forbidden to enter, she would peer through the gate and inhale the aromas. Later, while studying agricultural engineering, she took a viticulture and enology class that set the course for her winemaking career. Marcia held various winemaking positions in Chile and at Cardinale Winery, Kendall-Jackson Winery, and Pelton House in California before being named winemaker at Matanzas Creek in 2010. Marcia’s extraordinary nose for wine as a child preceded her reputation today as an aromatic expert. Within a single vineyard, she will harvest grapes at different times to maximize the fruit’s aroma potential. In the cellar, she uses different fermentation vessels to optimize each wine’s aromas and texture. The result? Matanzas Creek’s elegant Sauvignon Blancs, complex Chardonnays, and powerful Merlots.
