Martha Stoumen 2022 'Post Flirtation' Rose, California

Item Number: 18645

UPC: 0-764460959604

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Redwood Valley
Estate Grown Wine: No
Vineyard Designation: Ricetti Vineyard
Vintage: 2022
Grape(s): 53% Carignan / 47% Colombard
Type: Wine - Rose
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12
Viticulture: Certified Organic
Case Production: 729

Tasting Notes: 2022 brought a ripe opportunity to craft Martha Stoumen's classic Post Flirtation Rosé with a co-ferment of red and white grapes. As usual, this fruity friend doesn't fail to delight with subtlety and substance. Post Flirtation Rosé is the ideal companion for juicy conversations, refreshing connections, and chasing the sunny spots around the park.

Martha's Notes: "New for ‘22: a co-fermentation of Ricetti Carignan and Colombard! In 2017 we began working with Pamela and Tom Ricetti and their multi-generational old vine, dry farmed family vineyard in Mendocino County’s Redwood Valley, and each year their efforts hold a special place in our cellar. During the 2022 harvest, Esther Mobley wrote a thoughtful article featuring the Ricettis and explained how frost, fire, and climate change’s boom-bust swings makes the (already!) challenging work of organic farming 'a really tough gig,'' as Pamela put it. One thing we’ve learned in these seasons of change is to let nature lead, a point well taken when harvesting fruit in the mixed rows of the Ricetti’s 1940s-era Carignan and Colombard vines. Typically we don’t shy away from a few clusters of white grapes clusters going into the red grape harvesting bins (white grapes adding an extra burst of acidity), but this year we went full force—allowing nature to lead the way—with a roughly 50/50 split of red and white grapes, grown in neighboring rows and then fermented together as one. This result is every bit a Post Flirtation Rosé: playful yet serious, food-friendly, and best shared with those who seek beauty and harmony in our ever-changing environment."

Winemaking Notes: Direct-to-press Colombard was settled overnight and then racked off gross lees into a stainless steel tank. The Carignan was harvested a few days later. Whole clusters were loaded into the press, briefly tumbled, and then left to macerate on skins overnight before pressing the following morning. The pressed Carignan juice was then racked into the just-fermenting Colombard tank to begin co-fermentation. Fermented completely dry and racked off heavier lees at the end of fermentation. The wine aged in neutral vessels for 6 months before bottling unfined and Unfiltered.