Tom Lubbe arrived in Roussillon from New Zealand for a three-month internship at the legendary Domaine Gauby, then married into the family and never left. Matassa, founded in 2003, helped turn this once-overlooked corner of southern France into one of Europe's most exciting natural-wine zones, working old Catalan vines, mountain vineyards and barely any cellar intervention. This red, once known as Brutal Rouge, co-ferments Syrah with a healthy dose of Muscat over a quick three-day maceration, made without added sulfur. The Muscat brings rose petals and spice while the Syrah adds dark fruit and wild herbs. Low in alcohol, crunchy and full of life, this is a chill-it-down crowd-pleaser.