VITICULTURE
Farming quality wine grapes is our highest priority. We do not own or make wine from any "estate" vineyards. Instead, we farm an assemblage of vineyards that are singular and profound in their delivery of fruit. We work hand-in-hand with our growers, cultivating not only vines but a collaborative expression of origin. We do not care for the land because it is specifically "ours" but because we embrace the uniqueness in each of our vineyards.
Madson wines are rooted in respect for nature and the vineyard. We believe that wine is made by nurturing balanced vines at sites with optimal temperatures and unique soil composition. We are not categorical in our practice. Instead, we manage each site singularly, adapting each year to improve our fruit. Truthfully speaking, we do not have all the answers but each year we learn and grow and make better wine. With careful observation and meticulous farming practices we eliminate the necessity for over-manipulation in the winery.
Vineyards:
PM Staiger // Santa Cruz Mountains - Chardonnay
Toyon Vineyard // Santa Cruz Mountains - Chardonnay
Arey Vineyard // Santa Cruz Mountains - Chardonnay
Ascona Vineyard // Santa Cruz Mountains - Pinot Noir
Legan Vineyard // Santa Cruz Mountains - Pinot Noir
Toyon Vineyard // Santa Cruz Mountains - Pinot Noir
Ascona Vineyard // Santa Cruz Mountains - Syrah
Littlehale Vineyard // Santa Cruz Mountains - Syrah
Red Tail Vineyard // Santa Cruz Mountains - Syrah
WINEMAKING
At Madson, much of our technique is not about what we do but what we know not to do. We allow the grapes to evolve into wine to express the vineyard with authenticity. Our Chardonnays are generally pressed aerobically as whole clusters. Pinot Noir, Syrah we typically leave some percentage as intact, whole clusters. All fermentations occur spontaneously and naturally. We are adaptive during fermentation to limit the extraction of harsh tannins and jammy fruits. By macerating the reds gently, we extract softer tannins, acquire balanced structure and avoid using fining agents or other chemicals.
Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.
Élevage occurs mostly in neutral or seasoned oak casks. Generally, each wine will be racked once after pressing and once before bottling. Each wine remains in the same cask for the majority of its life. At bottling, the wine will receive a small sulfur addition. Bottled wines are stored in a cool cellar until they are released.