Matthew Reid Email & Phone Number

Calistoga, Ca, Us

St. Helena, Ca

Produce Napa Valley wines from Italian varieties. Manage custom crush and oversee winery operations.

Calistoga, Ca

I am a Calistoga-based winemaker ready to help you take your wines to the next level. I am UC-Davis trained and have worked alongside Philippe Melka, Ehren Jordan and Aaron Pott. Robert Parker has called my wines “Virtually perfect,” while James Laube describes them as “Rich, focused and complex.” I specialize in Cabernet Sauvignon, Zinfandel, Syrah and other Rhone varieties, as well as Chardonnay. Please contact me to discuss your program.

Calistoga, Ca

The People's Wine Revolution has begun! We are bringing wines to the people of such outstanding quality and low prices to make everyone a revolutionary.This revolution is starting small. We crushed just over a ton in 2009 (that's about 60 cases of wine), producing a classic, old-vine field blend as well as a Napa Valley Syrah. The wines were released in summer 2010 and were sold out by that November.In 2010 we crushed 1 ton of Syrah and 1 ton of Grenache. We crushed 2 tons of Syrah and produced a small amount of Rose in 2011. Our slow growth has continued; we now crush 13 tons annually.This revolution may not be televised, but it will be blogged. Stay tuned!

Napa Valley

I produce the Napa Valley wines for NABU Wines, who also produce wines from Malibu grapes. The Napa portfolio consists of Pinot Gris, Merlot, Cabernet Sauvignon, and 140, a proprietary red wine.

St Helena, Ca

Drawing on my experience with mountain-grown grapes, I am helping Burgess Cellars refine its winemaking practices to improve on their already outstanding wines. Burgess Cellars's estate vineyards produce Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot, Petite Sirah, Syrah and Grenache.

I produced Petite Syrah and Cabernet Sauvignon wines from Quixote's Stags Leap District estate vineyard in Napa Valley.

I produced the wines for eight custom crush clients and helped in the production of the Failla wines.

I am responsible for calling picks, processing grapes, fermenting wines, pressing, and blending decisions and all cellar operations. I work independently with full responsibility for wine quality. I advise on vineyard management, including pruning, crop-load management, leafing, harvest timing and post-harvest irrigation, as well as new vineyard block development and establishment. I hire and coordinate outside vineyard crews to work with the Seavey team to improve vineyard health and get the most out of underperforming blocks. I initiate production changes to improve winery efficiency and sanitation. I perform chemical analysis (wet chemistry and enzymatics) on the wines, and I hire, train and supervise harvest intern. I also plan, budget and implement winery capital improvements.

As the only worker in the winery, I produced wines from the Seavey estate vineyard under the direction of winemaker Philippe Melka.

M.S., Viticulture & Enology

Activities and Societies: DEVO, Davis Enology & Viticulture Organization--President Vitis--Co-PresidentPresident of Davis Enology &.

B.A., Environmental Studies, Economics

Became an adult, learned immensely from my classmates and professors, helped administer the experimental college, strived fruitlessly.