Riesling Signature 2023
Tasting notes
Our Signature Dry Riesling has evolved over the years, emphasizing the unique fruit characters of hillside vineyards while celebrating the variety's incredible acidity. With each year, we have refined our style, fermenting the wine drier while embracing its tart brightness. To our amazement, the result has been an incredible marriage of intrense California fruit with European structure and style. I don't think we could ask for more!
The 2023 Vintage
Racy in both the aromas and the palate, this Dry Riesling with its bright acidity is clean and refreshing. Green apples, lemon, lime and just a hint of honey all come together in a symphonic ensemble. This ain't your Grandma's Riesling! (Although she'll like it too!)
| Vintage | 2023 |
| Varietal | Riesling |
| Varietal Composition | 100% Riesling |
| Appellation | El Dorado |
| Vineyard | Estate Vineyards |
| Aging | 100% stainless steel |
| Alcohol | 13.10% |
| Volume | 750 ml |
| Bottling Date | 05/23/2024 |
| Cases Produced | 164 |
When we originally planted the vineyards in 1973, we had no idea of how truly spectacularly Riesling would acclimate to our site. The "ridgeline" of our Estate Vineyards, at 3,000 feet, has some of the coolest daytime tempuratures of all our microclimates. Perfect for Riesling, the north-south row orientation protects the fruit during the hottest periods of the day, while breezes flow easily through the canopy. The soils are an Aiken loam, rich and deep, allowing the roots to find water late into the growing season. The results are wines high in acid, with a wonderful marriage of fresh fruit and Riesling minerality.
Paul Bush, Owner/Winemaker
Madroña Vineyards
Camino, California.
We are a family-owned and operated winery focusing on terroir-driven, Estate-Grown fruit.
Annual Case Production: 12,000 cases
Planted Acres: 70 acres planted at the 2,850 to 3,000 foot elevation.
Career Background: Having helped plant the family vineyards as a kid in 1973, I grew up working in our winery what seemed like every day after school. I had no intention of “winding up” in the wine industry and graduated from U.C. Davis in 1989 with a degree in Economics. However, with an interest in traveling abroad, our winery offered a flexible schedule and an opportunity to work with inspiring winemakers such as Mark Foster and Hugh Chappelle. I began managing the vineyards and business in 1991 and making the wines in late 2002.
Biggest Professional Challenge: Balance! Working with my wife, Maggie, we find our greatest challenge is how to be business owners with all of its responsibilities while making the wines, growing the grapes, marketing the brand and raising two daughters. Any given day can be filled with dusting the vineyards at daybreak, acid trials before lunch, working in the tasting room in the afternoon—and then throw in a swim meet or school play for spice. Undoubtedly, every small, family winery tackles the same aspect of wearing so many hats, but the challenge and excitement is unique to each one.
Varietals that Madroña is Known for: In total, we grow 27 varieties in our El Dorado vineyards. From within these plantings, however, I believe that Malbec, Cabernet Franc, Zinfandel, Riesling and the seven Portuguese varieties (for our New-World Port) are consistently outstanding.
Short Testimonial: I truly can’t imagine doing anything else but growing grapes and enjoying wine. I believe the terroir of our region is unique with overall cool-climate aspects, peppered with warm summer days and a slightly shorter growing season. So finding the true expression of each variety for our vineyards ends up being an exciting and challenging adventure every vintage. The wines have more backbone and structure than most regions of California while showcasing the intense varietal character of mountain fruit. Most often, I find that the wine knows best in how it should be “made,” and I’m just along for the ride. As we once heard in France, “One does not make wine. One elaborates wine!” And with our Estate-grown grapes, I am quite content to be the “elaborator.”
