This red prepares you for nice weather and sunny days! Notes of ripe wild berries on the nose, rhubarb, cut herb and bramble on the palate. Carignan delivers the blue fruit in the wine. Zinfandel brings out the brightness. And the Grenache Noir holds it together, adding a really pretty fruit element to the wine. Just an amazing blend. Literally, what is there not to ‘Love’ about this wine?
Broc Cellars was nothing more than an idea not that long ago, about making wines that were “site specific”. Where the wines true character came from using only sustainably, organically, or biodynamically grown grapes from areas that most would consider marginal climates. Believing that vineyards develop ‘true’ character and complexity when they have to struggle to survive. This can come from many different aspects: poor nutrient and water holding capacity, steep slopes, cool temperatures, or from old vines that are dry farmed. In the cellar we try to continue this practice using minimal intervention, in an effort to let the grapes speak for themselves.
Broc Cellars is a ‘low wattage’ winery in the sense that we have very little modern equipment. Grapes are pitchforked whole-cluster into the fermenters, fermentation is allowed to happen spontaneously, all wines are basket pressed, with little/no sulphur used in our wines until bottling. True asphalt winemaking, in an urban winery.
Winery/Producer: Broc Cellars
Grape(s): 52% Carignan, 42% Zinfandel, and 6% Grenache Noir
Style: Red, dry
Origin: North Coast, California
Vinification: Organic, sustainable, biodynamic, natural and dry-farming practices. The grapes are hand harvested early in the season to high light the fruit and preserve the acidity. The Carignan fruit comes from three 70 year old dry farmed vineyards in Northern California and was fermented carbonic. We destemmed then fermented the Zinfandel in stainless open top fermenters. And the Grenache Noir was fermented carbonic. The wine was aged in a combination of neutral French oak barrels and concrete tanks for 8 months. Little to no SO2 used.
Aging: Aged in a combination of neutral French oak barrels and concrete tanks for 8 months.
% ABV: 12%