This week, a behind-the-scenes look at how great Sonoma wine actually gets made. Katie Madigan of St. Francis Winery shares how she went from chemistry student to winemaker, why sustainability is more than farming, and how to keep soul and quality in wines priced around $15–$18.

Katie breaks down St. Francis Winery’s approach to balance, aromatics, and vintage expression, plus what it takes to produce accessible wines at scale without losing identity.

We taste and discuss:
• 2023 Sonoma County Chardonnay – St. Francis Winery – Sonoma County – $15–$18 – 14% ABV
• 2023 Old Vine Zinfandel – St. Francis Winery – Sonoma County – $15–$18

If you care about sustainability, value-driven California wine, or how winemakers think during harvest, this one’s for you.

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Chapters

00:00 – Welcome and Introducing Katie Madigan

02:02 – From Chemistry to Winemaking
03:14 – UC Davis Enology Program

04:34 – Early Days at St. Francis
08:28 – Sustainability at St. Francis Winery
12:19 – How Katie Knows a Wine Is Ready
14:16 – Aromatics, Texture, and Wine Accessibility
18:32 – Making Quality Wine at Scale
20:11 – Todays Wine
20:13 – 2023 Sonoma County Chardonnay
26:52 –2023 Old Vine Zinfandel
36:01 – Review and Final Thoughts