The first vintage of Domaine Magdalena is the culmination of ten years of work and love. It's a given that Red Mountain Cabernet Sauvignon is well known, but Domaine Magdalena brings this piece of the earth to life. The main tenet of Biodynamics is minimal inputs, to allow things to grow the way they would without human intervention. Their winemaking philosophy emulates this. In fact, they think of winemaking more as 'fermentation management'. Sarah Hedges oversees the critical fermentation process. Domaine Magdalena undergoes a spontaneous native yeast fermentation. Following the completion of malo-lactic (secondary) fermentation, the wine was stored in neutral oak barrels for about seven months.
Bottled in May, Domaine Magdalena 2014 is vibrant and complex. Unmasked by unnecessary oak or time in barrel, it is the truest expression of our land and its story in the year of 2014.