Madson Wines

(Cole Thomas · Ken Swegles · Abbey Chrystal)

Founders & Roles

• Cole Thomas – Winemaker & Founder
  Former organic vegetable farmer and seed librarian, he discovered viticulture through a position at Santa Cruz Mountain Vineyard. Cole expanded his experience in Australia (Mornington Peninsula, crafting Pinot Noir, Chardonnay, Shiraz) and New Zealand (Prophet’s Rock, Amisfield), where he embraced low-intervention, natural winemaking techniques. He returned to the Santa Cruz Mountains and launched Madson Wines in spring 2018.

• Ken Swegles – Viticulturist & Partner
  His wine career began as a harvest intern in 2007, followed by roles at David Bruce, Williams Selyem, Rhys Vineyards, and Santa Cruz Mountain Vineyard as foreman and assistant winemaker. Ken later managed over 100 vineyards at Coastal Range Vineyards and now farms most of Madson’s fruit through his consulting practice.

• Abbey Chrystal – Viticulturist & Partner
  After graduate studies at UCSC, Abbey worked at Santa Cruz Mountain Vineyards, Branciforte Creek Vineyard, and in the cellar and lab at Bonny Doon. She now farms Ascona Vineyard alongside Ken and handles wine sales for Vintage 59 Imports.

Philosophy & Practices

Madson Wines is committed to organic and regenerative farming, focusing on soil health through compost, kelp extracts, and steering clear of herbicides. Their approach emphasizes minimal interference in the cellar:

• They utilize pied de cuves—tiny mother ferments often started in the vineyard—to encourage natural, spontaneous fermentations.

• Most wines age in neutral or seasoned oak casks, are only racked twice (post-press and pre-bottling), and receive minimal sulfur at bottling.

• Many bottlings undergo no fining or filtration, preserving texture and complexity.

Signature Expressions

Madson produces single-vineyard bottlings of varietals like Chardonnay, Pinot Noir, Syrah, and small-lot experiments (e.g., Aligoté, Gamay, Cabernet Franc). Each reflects the unique terroir and organic farming ethos.