2023 Ponzi Madrona Pinot Noir

$115.00

2023 Ponzi Madrona Pinot Noir

Name: 2023 Ponzi Madrona Pinot Noir
Brand: Ponzi Vineyards
SKU: 23PN252BCW
Price: 115.00 USD
Availability: InStock

Spiced, Elegant, Silky

One Clone. One Hill.

Planted in 1983 to 100% own-rooted Pommard clone, the Madrona Vineyard is one of Ponzi Vineyards’ most historic sites and a rare surviving example of early Willamette Valley viticulture. Its five acres sit in a natural amphitheater, protected on all sides by old-growth Douglas firs that create a cool, steady microclimate and deeply expressive fruit.

96James Suckling
95Decanter
94Wine Advocate

Appellation: Laurelwood DistrictVineyard: MadronaTA: 6 g/LpH: 3.68Volume: 750 mLABV: 14.0

$115.00

Shipping calculated at checkout.

Winemaker Notes

Madrona opens in the dark register — resinous black fruit, fresh tobacco, bramble, a hint of pomace stone grounding everything beneath. On the palate, chocolate-dipped raspberry and cedar plank move together, threaded with earthy tones and tobacco leaf. The entry delivers a burst of dark fruit before narrowing into a focused mid-palate, firm tannins holding the line to a finish that is long and composed. One clone, one hill — and an undeniable pull.

Pairings

Roast duck with plum sauce

Moroccan lamb tagine

Wild mushroom risotto

A charcuterie board built around aged cured meats

Occasions

When you want one wine to be the whole conversation

A quiet table for two — candles optional, chemistry required

In the vineyard

The 2023 season moved at its own pace — a cool spring delayed budbreak, a warm May accelerated it, and a classic Oregon summer of warm days and cool nights brought everything back into balance. Madrona Vineyard, Ponzi's only own-rooted, single-clone vineyard, planted on Laurelwood soils in the Laurelwood AVA, was harvested September 23. Certified organic as of 2026. The wines it produced are everything the vintage promised: bright energy, structure, spice, and fruit.

IN THE CELLAR

Fruit was hand sorted with 60% whole cluster, then fermented in small lots with five days of cold soak to build aroma and color. Fermenters were punched down twice daily across 14 to 20 days, with peak temperatures reaching 90°F, before pressing at dryness to preserve fresh fruit character. The wine aged in French oak — 40% new — for 16 months, then racked and bottled by gravity without filtration or fining. Ten months in bottle before release.