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 produce Chardonnay at Madson by crushing the fruit to start and allowing 1 hour of skin maceration. We then press extremely gently to only extract the best juice from the berries and avoid any bitter compounds that are extracted at higher pressures. Our yields are slightly lower to prioritize the quality of the juice. From here we move the juice to neutral oak barrels pre-fermentation. We allow fermentation to commence with naturally occurring yeast in the barrels. Once the wine is dry, we top the barrels and age the wine sur-lie for 9 months. The following summer we move the wine to stainless for 2 additional months to re-tighten and finish elevage before bottling. Please expect some solids and tartrates in the bottle. Enjoy now or cellar 5-8 years for savoring at its peak.

Aromas of salt air, white flowers, and crushed stone. The palate is bright and layered, with green apple, pineapple guava, and a hint of lemon peel. Best enjoyed with an open window and nowhere else to be.

Organic and Biodynamic farming