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. Armed with a master's in winemaking from UC-Davis, Martha apprenticed under the likes of Didier Barral in France, Giusto Occhipinti in Italy, and most recently served as assistant winemaker at Broc Cellars under Chris Brockway (among many others), Martha is a true rockstar winemaker in the making. She leases and farms around half of the vineyards herself. The other half are farmed by multi-generation farmers who understand their land, and farm with the same philosophies. 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 she uses 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. Above all, Martha strives to make wines that are delicious, joyful, and truly representative of California.