As sustainable agriculture virtuosos who have consulted for prestigious Napa vineyards, Steve and Jill Matthiasson began Matthiasson as a natural extension of their farming expertise. Both worked for many years in the sustainable agriculture and local food movement, and in 2003, they started Matthiasson Wines based on those same values: purity of product, sense of place, respect for land and people, and deliciousness. By combining famous varieties with ones virtually unheard of in California, they craft unique blends and varietal wines from their estate vineyards in Napa and Sonoma. 

They apply their vast sustainability wisdom to both vineyards, using no-till farming when possible and planting native hedgerows and cover crops to attract beneficial insects and native animals like hawks and owls. During harvest, they pick 3–4 weeks sooner than many of their neighbors, a move that other wineries have begun copying.

They aim to assemble complementary blends, unafraid to experiment with little-known varieties. With an arsenal that includes famous French grapes like Cabernet Sauvignon, Merlot, Cabernet Franc, and Chardonnay, plus obscure Italian varieties like Ribolla Gialla, Refosco, and Schioppettino, and Tocai Friulano, they consistently craft refreshing wines that shine alongside a variety of dishes and have won the label fans worldwide.