Martha Stoumen 'Post Flirtation' Orange NV
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Vinification Notes:
Vermentino foot-tread whole cluster and fermented on skins, pressed to neutral oak barrique to complete primary and secondary fermentation in barrel. Negroamaro foottread and left to macerate overnight, pressed and fermented in neutral barrel. Both components aged continuously on fine lees in neutral oak for a minimum of 24-months before blending and bottling. Unfiltered.Vineyard:
Vermentino from Venturi Vineyard, Calpella, Mendocino County; dry-farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils.Negroamaro from Bricarelli Ranch, Ukiah, Mendocino County; head trained and dry farmed (non-irrigated) vineyard, farmed by us to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
Tasting Notes:
Our highly limited, newest release of Post Flirtation Orange brings big nostalgic energy: orange creamsicle on the boardwalk, an overly juicy peach dripping everywhere, your first ever taste of artichoke heart (it’s mildly sweet, it’s a vegetable, and also a flower bud!?), and memories of that summer where you added an orange twist and a splash of bitters to every drink you made.ABOUT
Martha Stoumen Wines is a one-woman grape growing and natural winemaking project out of Northern California that was founded upon the desire to recapture a farming and winemaking culture that has all but faded away--a winemaking culture of patience. Martha works with varieties with history in California, such as Carignan and Zinfandel, as well as those she's helping to pioneer in California’, including Nero d’Avola. Martha leases and farms 75% of her vineyards, which is becoming more and more rare in California amongst winemakers today. She focuses on biodiversity, and prunes with vine longevity in mind. She farms the vineyards in a way that maintains healthy ecosystems using traditional farming and winemaking practices.
Minimalist winemaking techniques are used in the cellar, including letting the natural yeast and bacteria on the grape skins perform the fermentation, and allowing longer macerations and aging to provide stability rather than adding tannins, acid, or stabilizing agents in the wines. Martha learned these traditional winemaking practices while apprenticing in Italy and France.
Minimalist winemaking techniques are used in the cellar, including letting the natural yeast and bacteria on the grape skins perform the fermentation, and allowing longer macerations and aging to provide stability rather than adding tannins, acid, or stabilizing agents in the wines. Martha learned these traditional winemaking practices while apprenticing in Italy and France.