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Broc Cellars x la Boutanche - Zinfandel - California, CA - NV - 1000ml
Broc Cellars x la Boutanche - Zinfandel - California, CA - NV - 1000ml
Load image into Gallery viewer, Broc Cellars x la Boutanche - Zinfandel - California, CA - NV - 1000ml
Load image into Gallery viewer, Broc Cellars x la Boutanche - Zinfandel - California, CA - NV - 1000ml

Broc Cellars x la Boutanche - Zinfandel - California, CA - NV - 1000ml

Regular price $32.00

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only 48 left in stock

Producer: Broc Cellars
Region: Northern California

VARIETAL: 100% Zinfandel
LOCATION: Northern California
ALCOHOL: 13%
TOTAL PRODUCTION: 1,184 cases

NOTES: California’s identity as a table wine, for us, begins with Zinfandel. It’s a fresh, vibrant grape when picked early and plays well with food pairings. The Zinfandel grapes were destemmed and naturally fermented in open top stainless fermenters. After the wine was gently pressed, it was aged in neutral French oak barrels for 8 months. We made this acid driven, food friendly wine that everyone should enjoy at the table.

The Broc Cellars story begins with a move from Nebraska to California. Chris Brockway grew up in Omaha and felt drawn to wine. Specifically spicy, brambly Zinfandels from California, and took a leap to move out West. He received an oenology degree from Fresno State and began making his first wine in 2002 – it was just one barrel. The following year he made three barrels, and by 2004 had 14 barrels of wine to call his own. Broc Cellars was born and had its first official release in 2006. At the time, the mentality surrounding California wines was “bigger is better”. Chris personally felt the wines to be too big, too much alcohol, too much everything. He set out to do something else. In 2008 he moved to his first winery space in Berkeley, which was originally known as Grape Leaf Cellars, located only one block away from where we are now. This is where Broc found its way.

How we make wine:

Our goal in making wine is to bring out the natural expression of the grape. We start by using only native fermentations, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We pick grapes early while they are still healthy and less desiccated. This allows for an easier fermentation without the need to add yeast because you don’t have copious amounts of sugar. We also pick the grapes early for good acidity. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine and the amount found can vary. We add little to no sulphur, depending on the wine and style.

Where we source grapes:

We source an eclectic mix of grapes from all over California, working with vineyards as far south as Paso Robles and as far north as Mendocino. All of the vineyards are smaller and farmed organically.
-Broc Cellars

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