Madson Wine Dinner (Part II)
Sometimes we wonder what it would be like to host a trailblazing winemaker like Paul Draper of Ridge Vineyards or Jeff Emery of Santa Cruz Mountain Vineyards at the dawn of their careers, to be able to enjoy their wines and dinner table conversation before their meteoric rise, before the deluge of articles or fighting for an annual allocation. We are not just being hyperbolic when we say that Madson and their winemaker, Cole Thomas, are marked for such success.
Three years ago, when Cadre hosted Cole for its first ever wine dinner, Madson Wines (founded 2018) was producing just several hundred bottles per year in a rented barrel room in Santa Cruz, little more that 1000 ft². But despite its minuscule size and output, the praise was rolling in, and wine writers such as Matt Kettmann were already championing their superb bottlings.
Thanks to a chance introduction to former wine-buyer and now Director of Events & Sommelier, Ken Murray (Apis Hotel) by Andrea Hillsey (Square Wine Company), Cadre was able to source just three wines from the 2019 vintage, of some dozen or so cases in the state. It was awe-inspiring (and mildly terrifying) to be consuming what was, for one course, 1% of the total production of that wine. Since that time, we have often reminisced with that small group of attendees about those wines, mentioning in passing when each cellared bottle has been consumed.
Several years later, Madson has continued its rise. The team of Cole Thomas (winemaker), Ken Swegles & Abbey Chrystal (viticulturists) have expanded to a new winery space, opened a tasting room, acquired leases on more vineyards, and began producing fantastic new, sans soufre (sulfite-free) bottlings of Sauvignon Blanc, Gamay, and Pét-nat; all while maintaining their rigorous, organic farming practices, minimal intervention winemaking techniques, and deepening their commitment to sustainability. The process has been working: To date, no reviewed wine has scored less than excellent [averaging over 93pts, Wine Enthusiast].
Over the last several years, Cadre has patiently sourced six new wines from Madson, and we are extremely thankful to again host Cole for another intimate dinner.
Don’t miss out. This will be one for the ages.
Course One
Vitruvian Farms Spring Mix with Oyster Tempura, Sartori MontAmore, Asian Pear, Baby Cucumber, Shiso Vinaigrette
Madson, “Sunsprings Vineyard”, Chardonnay, Santa Rita Hills (‘21)
Course Two
Trout Amandine with Ajo Blanco, Lime Oil & Lemon Zest
Madson, “Misty Gulch Vineyard”, Chardonnay, Santa Cruz Mountains (‘21)
Course Three
Charred Duck Breast with Sesame-glazed Oyster Mushrooms, Mustard Greens, Sea Berries, and Fried Thyme
Madson, “Ascona Vineyard”, Pinot Noir, Santa Cruz Mountains (‘21)
Course Four
Sumac-crusted Ahi Tuna with Tabouleh of Pomegranate, Mint, Orange, and Parsley over Brown-Butter Parsnip Puree
Madson, “Ascona Vineyard”, Syrah, Santa Cruz Mountains (‘21)
Course Five
Lamb Chop with Shank in Pistachio Green Mole with Purslane & Turnip
Madson, Cabernet Sauvignon, Santa Cruz Mountains (‘20)
Course Six
Foie Gras Torchon on Bergamont Short Bread with Pine Berry, Tawny Orange Marmalade, and Chervil
Madson, “Barrique”, Gamay Noir, Santa Rita Hills (‘21)
*Limited numbers of bottles will be available for purchase*
**Please also note the food menu may be subject to change.**