At Madson, we believe that in order to produce great wines, one must understand the soils that lie beneath the vines and the climate that surrounds them. Only then can one understand the fruit, to make thoughtful decisions about farming and harvesting. Without quality wine grapes, the vinification is more about hiding mistakes in the vineyard than it is about expressing the vineyard to its full potential.

Although we believe that winemaking begins with quality farming practices, ultimately, the transformation of fruit to wine occurs in the cellar. We begin by finding ripeness based on physiological cues as well as the flavor of the fruit on the vines. All fermentation occur naturally and spontaneously, and we often utilize pied de cuves (or small mother fermentations that begin in the vineyard) to inoculate our fermenters. We find that the natural yeast strains found in the vineyard make fermentations that are slower and more diverse, ultimately showcasing a greater complexity of flavor.

We fermented this cuvée 60% whole clusters layered with the destemmed fruit in small open-topped fermenters. With the primary fermentation complete, we pressed the juice to neutral French oak barrels where the wine remained for ~9 months. This wine is unfined and unfiltered, please expect some solids in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 8 - 15 years for savoring at its peak. 5 barrels produced, 12.9% ABV

Organic and Biodynamic farming