Matthews Winery Claret is a Columbia Valley Bordeaux-style red blend bottled at 14.9% ABV in a standard 750ml format. Earning 94 points from Robert Parker's Wine Advocate (reviewer Anthony Mueller) and a place on Wine Spectator's Top 100 list for the 2013 vintage (#27 worldwide), this wine has consistently established itself among Washington State's most critically recognized red blends. Quick Facts: ABV: 14.9% | Origin: Columbia Valley, Washington | Bordeaux Blend | Producer: Matthews Winery Production & Heritage Matthews Winery produces the Claret from a precise five-grape Bordeaux blend: 34% Cabernet Sauvignon, 29% Merlot, 30% Cabernet Franc, 5% Malbec, and 2% Petit Verdot, drawing on 22 different clones across those five varieties. Grapes are hand-harvested from Columbia Valley vineyard sites where yields are reduced by roughly 30% to concentrate flavor in smaller berries, then cluster-sorted and berry-sorted before a two-day cold soak. Fermentation runs 14 days, followed by 14 additional days of extended maceration — totaling 32-plus days on skins — before the wine is aged 19 months in French oak barrels, 27% of which are new. This extended skin contact and deliberate harvest timing, often three to six weeks later than previous vintages, drives the depth and structural complexity that critics repeatedly note. Tasting Notes Aroma: The nose opens with concentrated black raspberry and fresh fig, layered with ginger spice and cigar wrapper. Beneath that primary fruit, look for violets, mint, and a subtle bouquet garni quality — bay leaf, dried herbs — with background notes of chocolaty oak and wood smoke. Taste: The entry is generous with ripe blackberry, blueberry, and bourbon cherry flavors. Mid-palate, the fruit integrates with traces of vanilla, allspice, and a caffè mocha richness that adds savory weight. Dynamic black cherry and plum flavors emerge as the wine develops in the glass, highlighted by green tea and toasted spice. Finish: The finish is long and polished, with refined tannins that frame lingering dark fruit and espresso grounds. A smooth, well-balanced texture carries through, keeping the wine inviting rather than heavy despite its concentration. How to Drink Matthews Claret This wine is at its best served slightly below room temperature (60–65°F) and given 30 to 60 minutes to open in a decanter; the extended maceration and French oak aging reward patience. A classic Bordeaux glass shape allows the aromatics — particularly the violets and herbal complexity — to develop fully. While primarily a still wine meant for thoughtful sipping, the Claret's structure and fruit density also make it a strong candidate for wine-based cocktails: a Kalimotxo, where the concentrated dark fruit holds up against cola's sweetness; a New York Sour, where the wine float benefits from the Claret's plum and cherry depth; or a Sangria, where the blackberry and spice profile pairs naturally with fresh citrus and stone fruit. Best For Gifting a serious red wine collector familiar with Washington State's best Anchoring a Bordeaux-style comparative tasting alongside Left Bank and Right Bank classics Pairing with a slow-braised or grilled red meat dinner Cellaring for medium-term aging, given the wine's tannic structure and layered complexity Frequently Asked Questions What does Matthews Claret taste like? Matthews Claret delivers concentrated blackberry, blueberry, and dark cherry flavors layered with violets, espresso, allspice, and a savory herbal quality. The tannins are polished and the texture is smooth, balancing power with elegance. How does Matthews Claret compare to the Matthews Columbia Valley Cuvée? Jeb Dunnuck has noted the Claret is "a touch better" than the Columbia Valley Cuvée, reflecting greater concentration and complexity from its 32-plus days of skin contact and more precise clone selection. Both are five-variety Bordeaux blends from Columbia Valley, but the Claret occupies a higher tier in the Matthews portfolio. Is Matthews Claret good for sipping neat? Absolutely — the 19 months of French oak aging and extended maceration produce a wine with enough depth and structural balance to reward slow, attentive drinking on its own. Decanting for at least 30 minutes helps the layered aromatics fully unfold. Where is Matthews Claret made? Matthews Claret is produced by Matthews Winery in Washington State, sourcing fruit from vineyard sites across the Columbia Valley AVA. Columbia Valley is Washington's largest wine-growing region, known for warm days, cool nights, and volcanic soils that suit Bordeaux varieties. What foods pair well with Matthews Claret? Grilled lamb chops complement the wine's herbal, bay leaf notes. Braised short ribs mirror its dark fruit depth and savory weight. Portobello mushroom dishes echo the earthy quality critics have identified in the wine. Aged Gouda or Comté cheeses match the toasted spice and vanilla undertones. Dark chocolate desserts align naturally with the espresso and cacao elements in the finish. What sizes does Matthews Claret come in? Matthews Claret is available in the standard 750ml bottle format. Is Matthews Claret worth the price? Matthews Claret positions as a premium Washington State Bordeaux blend, and its multi-critic scores — 94 from Robert Parker's Wine Advocate, 93 from Wine Spectator, Wine Enthusiast, and Jeb Dunnuck — place it among the best-reviewed wines in its category at this tier. The 22-clone blend, 30% yield reduction, and 19 months of French oak aging reflect a level of production investment that justifies its standing. Why Matthews Claret? Few Washington State Bordeaux blends bring together 22 clones across all five classic Bordeaux varieties, and fewer still undergo the kind of extended maceration — 32-plus days on skins — that gives this wine its structural authority. The 2013 vintage earned the #27 spot on Wine Spectator's Top 100 Wines in the World list, a distinction that placed Matthews alongside iconic global producers. Subsequent vintages have continued to earn scores in the 92–94 range from Parker, Dunnuck, Wine Spectator, and Wine Enthusiast, confirming the Claret as a consistent benchmark rather than a one-vintage success. For anyone seeking a seriously made, critically validated Columbia Valley red blend with genuine cellar potential, Matthews Claret is one of the region's most compelling arguments.
