MCV Wines
Get the Dirt from winemaker Matt Villard
“I specialize in Petite Sirah and blends using that grape. It’s just so versatile based on location, farming practice and winemaking style. I also use Syrah, Grenache, Tannat and Petit Verdot in my red blends, and sometimes as single varietal bottlings, depends on the vintage. I make a Viognier as well with grapes from the Caliza Vineyard.”
What was your first vintage year?
2011
How many cases do you make per vintage?
Less than 1,000.
Do you have a Tasting Room?
Yes! We are open Monday, Wednesday and Thursday from 11am-5pm; Friday & Sunday from 11am-6pm & Saturdays from 11am-7pm.
What varietals do you work with? Which varietal/wine is your favorite to make?
I specialize in Petite Sirah and blends using that grape. It’s just so versatile based on location, farming practice and winemaking style. I also use Syrah, Grenache, Tannat and Petit Verdot in my red blends, and sometimes as single varietal bottlings, depends on the vintage. I make a Viognier as well with grapes from the Caliza Vineyard.
What vineyards do you source from?
I source from many different vineyards across the Paso Robles AVA. For my 100% Petite Sirah wine I get the grapes from the Rosewynn Vineyard, in the San Miguel district.
What type of oak treatment do you use? Why?
Usually 50% - 75% new French oak based on wine. My wines are big and extracted and can stand up to the oak. The oak tannin helps round out the wines, soften the edges and enhance their character.
What do you love about your winemaking region? What makes it different special?
Paso Robles has an abundance of truly different terroirs. From rainy, cooler far west Adelaida to the hot dry far east side and everything in between you have a massive variety of choices when deciding which grapes to buy and why.
What’s the story behind your winery name / label?
MCV is my initials, Matthew Christopher Villard
What's the one thing you wish someone had told you about the wine business before you started your own winery?
Learn the marketing and sales side first. Making wine is relatively easy, selling it is incredibly difficult.
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries?
Being small allows me to truly know each and every lot and barrel. It allows me to truly be fully hands on.
If you had to choose another wine region to work in what would it be?
Napa, Sonoma, Chile, Uruguay or Provence.
For more information about MCV Wines, please visit their website or follow them on FACEBOOK.