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Post Flirtation White, 2019

by: Martha Stoumen Wines

£31 per bottle

Available bottle sizes: 75 cl

United States

Wine

White

33% Colombard, 26% Marsanne, 23% Roussanne, 18% Muscat blanc

none

Sulphites

31 mg/L

Grape Certification

Uncertified

Suitable for

Vegans

vegetarians

Technical Information

Vineyard

Organic / Biodynamic (uncertified)
Soil type: Clay, Sand

Cellar

Fermented spontaneously using low-intervention
Sulphites: Low sulphites: 31 mg/L
Fining (clarification): Unfined
Filtering: Filtered
Suitable for Vegans and vegetarians
Alcohol: tbc
Residual sugar: <1 g/L
Vessel type: Stainless Steel

Additional Information

Alcohol: 9.5% Bottle size: 75cl Vines planted in: 1948 After the fruit is co-fermented, we blend in some earlier season Colombard to illuminate the brightness of this wine. This old vine Colombard is versatile, as it maintains basically the same sugar level and acidity on the vine from August to November. When picked in late August it reminds me of a featherweight Basque Txakoli (while our late season Colombard going into our Honeymoon has a more Chenin-like characteristics) Tasting note: This mineral driven wine gives off aromas of fresh ocean air, white pepper and kiwi. A beautifully light bodied wine that would complement a variety of foods from Dim Sum to oysters. At only 9.5% alcohol this wine is great from brunch to aperitif to dinner and after. Take me anywhere!

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About Martha Stoumen Wines

Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience. For my wines I lease and farm around half of the vineyards myself. The other half are farmed by multi-generation farmers who understand their land, and their family’s land, far better than I ever will, and who farm with my same philosophies in mind. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields. In the cellar I use a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in my wines. Above all, I strive to make wines that are delicious, joyful, and truly representative of California.

California, United States
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