Varietal(s): 66% Chenin Blanc, 16% Vermentino, 11% Trousseau Gris, 5% Green Hungarian, 2% Chasselas Doré
Vineyard Management: King Vineyard-synthetic fungicide is used, all else is according to organic practices
Winemaking: Native yeast fermentation, Neutral vessel, Unfined/Unfiltered
Vegan: Yes
Typicity: Atypical
Bio: Martha Stoumen is a solo act that we we've been watching for the past eight years make a name for herself not only here in the states-but internationally as well.
Martha's goal after working with Giusti Occhipinti (Cos Winery) and conversations with his niece Arianna (Occhipinti), was to uncover the flavor of California. Upon her return home, she worked with Chris Brockway (Broc Cellars) and eventually came to the conclusion that she would have to strike out on her own.
She sought vineyards in California where grape growing was managed organically. In more arid regions, like Mendocino, Martha was able to find a climate that lent itself to very little intervention, and the rest is a history that we can taste.
Matthew Rorick (Forlorn Hope Winery) convinced grower Roger King to plant a ‘library block’ of clippings Matthew was able to rescue from obscurity. They hand-selected in order to preserve what a traditional California white field blend would have been in the mid 1800’s.
Martha began making wine from this now 30-year-old block only a few years ago. Her undergraduate degree focused on traditional agricultural systems, with a masters in viticulture from UC Davis. She’s apprenticed under some of the best organic, sustainable wine makers in the world. She seeks to answer the question: “What does California taste like?”
