Armed with a master's in winemaking from UC-Davis, Martha Stoumen has apprenticed under some of the world's most renowned winemakers. She founded Martha Stoumen Wines with the desire to recapture a farming and winemaking culture of patience that has all but faded away. 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. 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. Relying on these methods, Martha employs a minimalist winemaking approach that results in delicious, joyful wines that are truly representative of California.