Domaine Magdalena

Domaine Magdalena

As the world gets hotter and more polluted, the imperative for farmers to pivot to more sustainable practices increases—as does the imperative for consumers to support these wine producers with their wallets. You’ve likely heard the terms sustainability, organic, maybe biodynamics, regenerative farming, and natural wine. While these concepts share certain elements, largely based on the degree of withdraw from damaging agricultural practices, they mean different things.

To learn more about how biodynamic farming affects viticulture and winemaking as well as aids in the tolerance of climate change in the Red Mountain AVA of Washington State, I turned to a small grower called Domaine Magdalena.

Maggie Hedges, owner/grower of Domaine Magdalena, runs the winery with her husband Christophe Hedges. At Domaine Magdalena, they have grown four acres of Cabernet Sauvignon organically since 2005, and biodynamically with Demeter certification since 2011. Because their family lives on the farm, a healthy environment in which to raise their children defined their farming practices from day one.

Maggie Hedges

She grew up in Northern California, immersed in her father's passion for wine. Her first legal wine experience, with Ridge Montebello Cabernet from her birth year, remains a cherished memory. Meeting her husband Christophe introduced her to Washington State wines, particularly the Red Mountain AVA. In 2004, they invested everything in a Red Mountain vineyard, practicing organic and biodynamic farming. Achieving Biodynamic certification in 2011, they focused on cultivating a near wild ecosystem, showcasing the true essence of Red Mountain terroir. Their dedication paid off, and in 2014, they released their first vintage, Domaine Magdalena. This wine, fermented with native yeast and aged in neutral oak, represents the authentic expression of their land. They look forward to continuing their journey, farming and fermenting with love and passion.