Post Flirtation Red 2020

Martha Stoumen • 750ml

$31.95

Martha Stoumen Post Flirtation Red Blend is a red natural wine made from 55% Zinfandel - from dry farmed vines planted on sandy soils in the ’60s, head-trained, and dry farmed vines, the youngest in the historic Del Barba vineyard in Contra Costa County - and 45% Carignan - planted in 1948, head-trained, dry-farmed vines, tended to by the Ricetti family in Redwood Valley AVA. The Zinfandel is destemmed & aged in neutral tanks for 6 months to preserve its freshness. The Carignan undergoes whole cluster, foot-tread fermentation and is aged in neutral oak for 6 months.

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Natural wine icon identifying wine made naturally from organic or biodynamic grapes Low-sulfites icon identifying wine with lower sulfites content or no additional sulfites Native yeast icon identifying wine made with native or indigenous yeast

BROWSE ALL: Martha Stoumen

Product Description

The Wine: Post Flirtation Red Blend 2020

Martha Stoumen Post Flirtation Red Blend is a red natural wine made from 55% Zinfandel - from dry farmed vines planted on sandy soils in the ’60s, head-trained, and dry farmed vines, the youngest in the historic Del Barba vineyard in Contra Costa County - and 45% Carignan - planted in 1948, head-trained, dry-farmed vines, tended to by the Ricetti family in Redwood Valley AVA. The Zinfandel is destemmed & aged in neutral tanks for 6 months to preserve its freshness. The Carignan undergoes whole cluster, foot-tread fermentation and is aged in neutral oak for 6 months.

The Producer: Martha Stoumen

From the producer's website

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.

The Region: Mendocino County

 

Shipping & Returns

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