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.

Information

Domain Name:
Martha Stoumen
Winemaker's Name:
Martha Stoumen
Country:
United States
Region:
California
Appellations:
Mendocino County
Négoce wine:
yes
Grape varieties:
Zinfandel, Vermentino, Roussanne, Marsanne, Muscat blanc, Carignan, Nero D’Avola, Nero D’avola, Colombard, Chardonnay, Chenin, Trousseau gris, Green Hungarian, Chasselas Doré, Negroamaro, Nero d'Avola, Zindandel, Zinfandel-related clones, Petite Sirah, Nero d’Avola, Valdiguié, Muscat Blanc, Cabernet Sauvignon, Merlot, Syrah, Viognier, Sauvignon

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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.

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