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Post Flirtation White, 2021

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Available bottle sizes:
California - United States
Wine
White
Marsanne, Muscat Blanc à Petits Grains, Roussanne, Vermentino
California
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Not available
From the Grower
"In 2021 we swapped the usual Colombard for Vermentino, rounding out the slightly salty profile of this wine with just a touch of lemon skin oil—like your wine glass got a twist. Aromatics from the Muscat blanc in this co-ferment show through with sticky white florals and Muscat’s beautiful, lover's BO-esque perfume."
vineyard Vineyard
  • Organic & Biodynamic (certified)
  • Grape Percentage: 36% Marsanne, 34% Roussanne, 16% Vermentino, 14% Muscat blanc
  • Average age of vines: 20
  • Soil type: Clay, Loam, Sand
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 27 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 11%
  • Residual sugar: <1 g/L
  • Vessel type: Stainless Steel
  • Bottle weight: 468

Additional Information

The weather and soils of CoCo are reminiscent of the Mediterranean, with a hot land mass, super duper sandy soils, and a near constant cooling wind coming off of the very cold salty waters of the Carquinez Strait.

When our old-vine Redwood Valley Colombard (and Carignan) vineyard was damaged by a fall frost (losing 90% of the 2021 yield), we went searching for a new source to provide a citrusy balance to the aromatically-driven Marsanne, Roussanne, Muscat core. Vermentino from a certified biodynamic vineyard in San Joaquin County proved to be a perfect match.
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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
  • 6 wines on RAW WINE - View All
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