Located a stone's throw from the vineyards, Madrone Ridge Winery inhabits a cave dug into the side of Arrowhead Mountain to provide constant temperature and humidity.
To control quality, the winery uses a mix of high caliber equipment and old-fashioned by-hand methods.
Newly harvested grapes are hand-sorted, then passed through a destemmer. Because the grapes are not crushed, whole-berry fermentation preserves delicate tannins during the fermentation process.
Fermentation starts after 2-3 days of cold soak, when yeast is added. The cap is punched down by hand. By carefully controlling the temperature of the must, the winemaker extracts and preserves complex flavors through slower fermentation. To intensify flavors, the wine is put through extended maceration for 2-3 weeks after alcoholic fermentation is complete by sealing the tanks with floating lids.
After extended maceration, the must is lightly pressed and then allowed to settle for a few days. The wine is racked off the lees and transferred to oak barrels to begin aging. The wine will remain at a constant 58 degrees for the next 14 to 18 months.
