Winemaker Marcia Torres Forno

Winemaker Marcia Torres Forno

Marcia Torres Forno became Matanzas Creek’s winemaker in 2010. Since her arrival, Marcia has dramatically influenced the style, character and quality of the wines produced at this renowned estate. After launching her career in her native Chile, Marcia moved to the Napa Valley to join the staff of Cardinale. The experience at one of Napa Valley’s most renowned cult wineries provided a foundation that would serve her well at Matanzas Creek. As with most 21st century winemakers, Marcia is deeply involved with the planting, farming and harvesting of her vineyards. In the winery, she has developed a responsive winemaking program that combines traditional and modern methods.

Marcia’s Vineyard and Winemaking Techniques



  • Detailed soil analysis using aerial photography and multiple soil pits ensures that each vineyard mirrors the natural terroir
  • Low impact soil preparation promotes better drainage
  • Careful matching of varieties, rootstock and clones to terroir preserves the character of the site
  • Tailoring of row directions, spacing and trellising to the topography ensures even ripening and balanced flavors


  • Sustainable farming preserves the environment and produces better-tasting wines
  • Intense canopy management promotes more even fruit ripening
  • Intensive leaf positioning and removal for all vineyards (especially Sauvignon Blanc) reduces herbal aromatics and flavors
  • Removing laterals for Merlot reduces green, herbal flavors
  • Hand pruning provides complete control over yields and growth patterns
  • Deficit irrigation encourages small, physiologically ripe berries at lower sugars
  • Low yields results in more intensely flavored wines
  • Green drop at veraison promotes even ripening and better balanced wines


  • All lots are kept separate until blending to retain authenticity of site
  • Initial blends are based on terroir and aromatic profiles
  • The selection of yeasts (native and cultured) is carefully matched to the variety and lot
  • To encourage better oak integration, the cooperage, forest and toast levels for all barrels is adjusted to match the individual lot
  • Multiple blending trials are used to highlight terroir, harmony, complexity and style