Smith-Madrone Riesling, Spring Mountain District, California 2019

Smith-Madrone Vineyards, located on Spring Mountain in Napa Valley, was founded by brothers Stuart and Charles Smith in 1971. The estate is known for producing wines that reflect the rugged mountain terroir, with a focus on sustainable farming and dry-farming techniques.

• WINEMAKER: Stuart Smith & Charles Smith

• FARMING: Dry-farmed; sustainable

• VARIETY: 100% Riesling

• TERROIR: Estate-grown on steep, rocky slopes at elevations nearing 1,900 feet in the Spring Mountain District. The vineyards are characterized by volcanic soils and benefit from cooler temperatures, contributing to the wine's vibrant acidity and minerality.

• VINIFICATION: Hand-harvested grapes are fermented in stainless steel tanks without malolactic fermentation, preserving the varietal's natural acidity and aromatic profile.

• AGING: Aged in stainless steel to maintain purity and freshness.

• TASTING NOTES: Aromas of Meyer lemon, pomelo, and orange blossom lead to a palate of lime pith, juicy citrus, and a touch of seaspray salinity. The wine is dry, with a bright acidity and a lingering mineral finish.

• FOOD PAIRINGS: Ideal with spicy Asian cuisine, seafood dishes, or as an aperitif.

• SCORES:

  • 94 – Decanter

  • 94 – Wine Enthusiast

  • 93 – James Suckling

  • 93 – Owen Bargreen

  • 90 – Wine Advocate

From Our 2025 Bottle Cult Notes:

Riesling: the sommelier’s favorite day-drinker. It’s the grape that makes us geek out—one sip and suddenly we’re talking about residual sugar, acid structure, and pronouncing long German words with reckless confidence. It’s also one of the most misunderstood varieties by American drinkers. Once a week, I still hear someone say, “Oh, I don’t want anything sweet.” But here’s the thing: modern Riesling, especially the dry styles from California, Germany, and Austria, is all about balance. The wines we reach for again and again—at restaurants, in our cellars—are dry, complex, and wildly food-friendly.

Though Riesling is often associated with the steep slate vineyards of the Mosel or the Rhine, its California roots run surprisingly deep. Before Prohibition, it was the most widely planted white grape in Napa Valley. Chateau Montelena’s first-ever release in 1972 was a Riesling, and that same year, a young Stuart Smith planted his now-iconic Spring Mountain vineyard, declaring Riesling one of the world’s four greatest grapes. Over 50 years later, Smith-Madrone is one of the last in Napa still taking it seriously.

Perched high above the valley, the Smith-Madrone estate is a rugged 200-acre ranch first planted over a century ago. Riesling grows on eastern-facing slopes, where morning sun and cool mountain air preserve acidity, while volcanic soils lend structure and edge.
This wine is a testament to patience and letting a wine evolve. On the nose, it's meyer lemon zest and white flowers up front. On the palate, you sink deeply into this wine, with bracing acidity and a mineral core like cold mountain spring water. A whisper of petrol, a flicker of orange peel, clover honey, saffron (classic notes of a ripe, dry Riesling with age) and an electric finish make it perfectly suited to oysters, smoked fish, fish & chips, or anything citrusy and bright.

Smith-Madrone Riesling is a wine for thinkers and drinkers alike—one that honors California history while feeling utterly modern. It speaks of place, patience, and the stubborn joy of staying the course when others moved on to Chardonnay. —Kaylee Daly, DECANT Napa