Madson Wines Chardonnay 2023
The vibe: Real OG clubbers will recall this isn’t the first Madson wine we've had in the club. That cuvée was a Gamay Noir, which we included in last year’s October pickup. Recently, we tried more Madson wines and had the great pleasure of meeting winemaker Cole Thomas. Cole farms over 30 (!!) organic vineyards, across the Santa Cruz Mountains region and beyond. Every varietal imaginable, all ripening at different rates, with land requiring different methods of care. It’s no wonder he goes surfing in Mexico after harvest to chill out. Back to the bottle you’ve got chilling in the fridge. This Chardonnay is friggin’ awesome! It shows the cool, coastal terroir of the Santa Cruz Mountains with its freshness and bright, zesty acidity. It’s a masterfully blended expression of the many micro climates in this diverse region. Bright, flinty and saline are the notes here. More Chablis than California, this is one cool Chardonnay.
The winemaker: Winemaker and founder Cole Thomas worked as an organic vegetable farmer, edible landscaper, and manager of the Demeter Seed Library prior to his career in wine. He discovered natural winemaking techniques while working in New Zealand for Prophet’s Rock and Amisfield Winery in 2017. He returned to the Santa Cruz Mountains to launch Madison Wines in Spring 2018 and continues to follow natural winemaking techniques to make California wines that express terroir with poise and concentration.
The geeky details: From Cole: 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 harsh tannin and higher pressures. Our extraction yields are slightly lower to prioritize the quality of the juice. From here we move the juice to neutral oak barrels pre-fermentation. Multiple fermentations in the barrels result in added layers of flavor and complexity. 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.
Serve: Chilled.
Food pairing: Oysterssss, lobster rolls, tangy vinaigrettes and punchy, high acid cheeses.
Album pairing: Underground Canopy - Uncut Gems