Martha Stoumen, Post Flirtation White Blend - California, NV

Fast Facts

Vintage: NV
Locale: Mendocino, California, USA
Varietal(s): 45% Vermentino, 27% Roussanne, 19% Marsanne, 9% Muscat blanc
Winemaker(s): Martha Stoumen
Terroir: Mediterranean vibes - hot land mass, sandy soils, cooling wind from the sea
Serving Temp: 50–60°F

Martha Stoumen embodies the quiet revolution happening in California's natural wine scene. A geology major turned vintner, she discovered her calling through dirt and rocks, studying traditional agriculture systems in Tuscany, then apprenticing with natural wine pioneers across Europe before landing back in Northern California with a clear mission.

Working from Mediterranean-climate pockets in Mendocino and Contra Costa counties, Martha farms half her vineyards herself and partners with multi-generational growers who share her philosophy of patience over profit. She gravitates toward old-vine plantings and unexpected varietals for their terroir like Nero d'Avola and Negroamaro, crafting wines that feel distinctly Californian yet channel the restraint she learned abroad.

Post Flirtation White captures her approach perfectly. This blend tastes like a California road-trip vacation - all ocean air and preserved lemon, with the kind of salty mineral finish that comes from sandy soils and coastal winds. It's the wine that kicks off her harvest each August, marking the beginning of another season of letting California's bright fruit speak for itself without heavy-handed intervention.

Why we picked it

Martha represents everything we love about California's new wave of natural winemakers. She's serious about farming and also patient with her craft, but the wines are pure joy to drink. Her wines actually taste like California in a refreshing sunny vacation vibe way.

Field Notes

• Tastes like citrus blossoms, Meyer lemon, peach that's just a bit underripe and a smidge of chamomile. Super zippy with some soft round vibes throughout.
• Serve this baby MOSTLY chilled (aim for fridge + 10 minutes on the counter).
• Pair it with: Grilled halibut, herby potato salad, chèvre with olive oil and crackers, or the laziest plate of heirloom tomatoes + flaky salt.