Martha Stoumen 2022 'Out to the Meadow' White Blend, Suisun Valley
Item Number: 18642
Sub Region: North Coast
Appellation/AVA: Suisun Valley
Estate Grown Wine: No
Vineyard Designation: King Vineyard
Grape(s): 43% Chenin Blanc / 27% Vermentino / 19% Trousseau Gris / 8% Green Hungarian / 3% Chasselas Doré
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 13
Viticulture: Practicing Organic
Soil Type: Clay
Case Production: 171
Vineyard Notes: King Vineyard, Fairfield, Suisun Valley; historic field blend; grown with compost teas and without pesticides and herbicides; clay soils
Winemaking Notes: Direct-to-press field blend was first settled overnight and then racked off gross lees to co-ferment and age on fine lees in neutral oak barrique for 6 months. It was bottled unfined and unfiltered. All Martha Stoumen wines are fermented with native yeast and bacteria, are vegan, and have no additions beyond minimal effective sulfites for some wines.
Tasting Notes: This bottle is all about body. Sway in the sunny honeyed breeze and let the meadow of your mind bloom with this expansive heritage blend. Expect notes of creamed honey and a long finish.
Martha's Note: "I feel very lucky to work with this one-of-a-kind parcel in Suisun Valley. Matthew Rorick of Forlorn Hope Wines researched what a historic Californian white field blend would have been comprised of, then took cuttings from some of the few remaining vineyards still growing these grapes before the vines were pulled out of the ground, and convinced grower Roger King to create this “library block” from them. Matthew passed the torch to me, and I now work with this small block exclusively. I named the wine after the landowner and farmer, Roger King, who came down from the mountain after a youth of skiing, and went ‘out to the meadow’ to grow wine grapes. Roger has been enthusiastically farming it for 30 years. After naming the wine I found a Tom Waits interview where he uses the expression “We went out to the meadow” to describe a synergistic collaboration among musicians. This makes sense. I think the grape varieties all have a synergy when co-fermented, and Roger has also been the most collaborative grower I have ever worked with."