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.

VINEYARD: This cuvée is a celebration of Pinot Noir in the Santa Cruz Mountains, the first appellation established purely from topography in California. These grapes come from several small organically farmed vineyards throughout the appellation. While each site bears unique qualities, all share the same parent soil: ancient marine sediment. Proximity to the cool ocean permits a longer growing season than in much of California. This allows the vineyards to achieve phenolic maturity while retaining natural acidity. 

WINEMAKING: We made this wine from a collection of many small, native yeast ferments in open-top tanks, 100% whole clusters. We treat each fermentation individually, tasting them daily to assess the maceration and extraction. After the primary fermentation completes, we press and store the wine in neutral French oak barrels 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 5 - 12 years for savoring at its peak. 4356 bottles produced, 12.5% ABV.