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Domaine Magdalena Cabernet Sauvignon, 2018

£32.00 per bottle
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Other vintages and/or formats available
Washington - United States
Cabernet Sauvignon
Red Mountain AVA
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vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Basalt, Sand
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 70 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - New oak, Wood - Old oak
Domaine Magdalena is a five acre estate within the Red Mountain AVA in Washington State. Four acres are planted in Cabernet Sauvignon and we live on the property with our children. We planted the vineyard in 2005 and from the start farmed completely organically. In 2009 we began working toward Demeter Biodynamic Certification which we received in 2011. Farming seemed an obvious choice from the very beginning given that we live on the property, are raising small children, and have active pets – the vineyard is quite literally our backyard and we want to live in an eden, not an industrial wasteland. In 2014 rather than selling all the vineyard fruit, we founded Domaine Magdalena and began production of our own wine from the vineyard, 2019 will be the fifth vintage. Every vintage has told its own story and each year has allowed us to gain confidence in executing the vision of our wine, even as it differs from the mainstream and many of our friends and neighbors. In addition to farming biodynamically the finished Domaine Magadalena Cabernet Sauvignon is also Demeter Certified Biodynamic, as well as CCOF Organic. Our aim every year is to grow the healthiest fruit we can in a biodiverse ecosystem, crush the fruit, and let it become what it will. To this end, we never drop fruit, preferring instead to include secondary clusters and even green berries in order to preserve natural acidity and the honest expression of the vineyard at harvest time. According to Demeter standards the wine experiences a native yeast fermentation. We do not fine or filter, and the wine receives only one very minimal sulfur addition. Additionally, the wine is aged in almost entirely neutral oak in order to avoid masking the fruit in oak aroma or imparting too much barrel tannin. After initial years following a more conventional picking schedule, the last couple of harvests we have begun picking earlier based on pH levels and not brix. In addition to trying to keep a healthy acid level in the wine, we want to achieve a lower alcohol level which is more food friendly and truly allows the natural fruit to shine through. Domaine Magdalena tells a story every year and we are eager to share it with fellow enthusiasts.
  • Washington, United States
  • 2 wines on RAW WINE - View All
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