2015 vintage notes
A new discovery for us that's delightfully "old school" in style, this superbly structured, Biodynamically certified Cabernet boasts cassis and black cherry fruit with crushed rock and sage highlights. Lovely tannins add the right grip while a gentle lift of acidity provides freshness. Aged in neutral oak and made in a minimalist way, this is unmasked Red Mountain Cab. Pop and decant now, especially with a meal, or tuck in the cellar for two to six years.
Magdalena's (or Maggie's) story began long ago..."I grew up in Northern California and my father was a wine connoisseur in the 70's, before it was trendy. The first wine I drank legally was the Ridge Montebello Cabernet from my birth year, which was truly unforgettable and ranks in the top five wine experiences of my life.
When I met my husband Christophe I loved red wine, but my entire experience was based around California - I knew nothing about Washington State wine. I was a virtual blank slate. Christophe, half French and already steeped in the industry through his family winery (Hedges), was my guide. I underwent a steep learning curve - some of my first dinner's with the in-laws included blind tastings. Christophe and I were married in 2004 and instead of taking a honeymoon, we put everything we had into a piece of land on Red Mountain and planted a vineyard. We planted four acres of Cabernet Sauvignon and within a few years built our home on our vineyard property. The initial focus was on our growing family - two little boys certainly made life exciting - and I was content to remain a farmer, and proud to contribute to the Red Mountain terroir; plus, I was busy with toddlers.
Living in our vineyard, while raising small children, it seemed imperative that we grow the grapes in the healthiest, most sustainable way possible, while also doing our utmost to showcase true Red Mountain terroir. Organic farming, while admirable, offered little in the way of tangible guidelines. We decided to work toward Biodynamic certification, which gave us a way to rigorously control outside inputs into the vineyard - for example, any manure we add comes from local, certified organic dairy farms - but also to cultivate a near wild ecosystem. We grow Locust trees, which are nitrogen fixing (and bee friendly!), and also native wildflowers and sage. We were certified in 2011. The main tenet of Biodynamics is minimal inputs, to allow things to grow the way they would without human intervention. Our winemaking philosophy emulates this."