"The Perfect Clairet" :)
WINEMAKER’S NOTES :
We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. For this year’s release we made rosé from the same Cabernet vines from Wirth Ranch to add to the wine, making more in a lighter clairet style. The grapes for the rosé were foot stomped and left on the skins for 24 hours, then pressed into stainless tank. Enjoy.
VITICULTURAL AREA :
The grapes come from Wirth Ranch, located in the heart of Solano County’s Green Valley, between Napa and Suisun Valley. The vines grow deep in iron-rich soils and is farmed organically.
"At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. 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, the amount found can vary. We add little to no S02, depending on the wine and style."
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.