Charles and Stuart Smith launched Smith‑Madrone in 1971, farming steep, dry‑farmed vineyards at 1,300–1,800 ft on Napa’s Spring Mountain. Their focus is on crafting cool‑climate, artisanal wines driven by terroir and minimal intervention.

100% Riesling from estate vineyards planted on volcanic and sedimentary soils. Dry‑farmed and hand‑harvested at peak ripeness in mid‑September. Fermented with native yeasts in stainless steel (no malolactic, no oak), then aged on lees. No filtration or fining.

Vibrant aromatics of Meyer lemon, pomelo, orange blossom, and honeysuckle, backed by saline minerality. The palate is racy and precise, with lime zest, white peach, and apricot flesh balanced by lively acidity and a waxy, mouth‑watering texture. Long, refined finish.