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Broc Cellars - 'The Perfect Red' - Cabernet Sauvignon - CA - 2022
Broc Cellars - 'The Perfect Red' - Cabernet Sauvignon - CA - 2022
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Broc Cellars - 'The Perfect Red' - Cabernet Sauvignon - CA - 2022

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Chewy red fruits and a touch of soft herbs with a medium-to-full body, it really is the perfect California red for just about any occasion.

Most of the Cabernet is destemmed, with a small amount left as whole clusters to line the bottom of the tank. Fermented spontaneously and pressed off the skins early to minimize the tannins, though there is still some good structure here. The Carignan , fermented carbonically to add freshness, is blended in right before bottling.

We love day drinking glouglou as much as anyone else (or maybe slightly more) but sometimes you need to sit down and drink a bottle of wine with a proper dinner at home on any given weeknight. Something fresh and crunchy, but with a bit more structure. Nothing too fancy mind you: think hanger steak and green salad rather than dry-aged beef and lobster tails.

The original Perfect Red came from a happy accident in one of Michel Théron’s (Clos du Jaugueyron) vineyards and led to a Clairet-style bottling dubbed ‘Le Rouge Parfait’ in 2018. With this kind of Tuesday night drinking in mind, we decided to keep bottling Perfect Reds as we came across them, first in Chris Brockway’s Berkeley cellar and later in the Douro at Mateus Nicolau De Almeida’s.

As with all of our wines, rest assured that these are all made with organic fruit, fermented with native yeasts, and have little to no added sulfur, just the way we like them. So, here's to natty wine not always being iridescent, steak wine not always being expensive, and to always having The Perfect Red for any occasion.

-Selection Massale -Importer/Distributor

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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