Don't miss this inaugural olive oil freshly pressed and harvested from our Fox Hill Vineyard in Mendocino. Olio Nuovo means new oil in Italian and is made from the season's first picked and pressed olives. This is a fresh, green and well-balanced oil on the palate that's meant to be enjoyed now. This oil isn't for cooking with heat but instead is best used as a finishing olive oil for a variety of dishes, for dipping or for use in salads.
The 100% extra virgin olive oil is made from a variety of organically grown olive trees that stretch along the border of Fox Hill Vineyard. The soils and climate at Fox Hill mimic the climate of Italy's Piedmont region, making it a welcoming place for olive trees to grow. The oil is made from 90% green olives that were not fully ripe and 10% ripe black olives. Hand harvested in the morning and cold-pressed the same day and left unfiltered. Hand bottled and labeled with care.
LOCATION: Mendocino County
SIZE : 375ml
Best of Broc
Save $ 10.00
Experience the range of what organically-farmed California soils have to offer. Enjoy this curated 12-bottle pack of diverse and versatile Broc wines. There's something to love and something new to discover in this bountiful pack.
Best of Broc includes 1 bottle each of the following wines:
A special age-worthy gift, a fun bubbly to kick off the evening or something warm to wind down a luxuriously long dinner. The Holiday 6 has it all. It's the only assortment you need for the holidays and beyond.
Club Members will get first access to this limited box of our best Holiday wines. Join the club!
Our aged 2019 sparkling Chenin Blanc showcases how the lively acidity in our younger vintages evolve over time. The result is a crisp and fresh glass perfect for anytime an occasion calls for bubbles. The 2019 vintage has a bright palate of freshly-picked green apple and lightly-toasted Hokkaido milk bread. Similar to past vintages, our 2019 is made in the Pétillant Natural method capturing the wine’s natural effervescence.
This vintage is already showing signs of sophistication with deep dark fruits, hints of cocoa and fine tannins. This grape - and wine - is foundational to Broc’s history. We’ve made it since 2013, when it intrigued us with what amazing fruit Fox Hill Vineyard in Mendocino can produce. So much so – we purchased the vineyard earlier this year. For us, everything about this wine is special. Nero d’Avola vines are rare sights in California. We are lucky to have Fox Hill Vineyard, where Nero is thriving among the rocky redvine soil. The native Sicilian grape grows well in California soils and especially at Fox Hill where the days quickly grow hot on the exposed rocky hillsides. This vintage was fermented in stainless steel tank, pressed and aged in neutral French oak barrique and a small amount in amphora for 10 months. We recommend aging 10-15 years.
Old World influence meets California terroir. This wine is bursting with food-friendly acidity and fruit that’s ready for dinner tonight, with a playful intensity and tannin structure that can handle light aging. Typically, we tuck the Sangiovese into our Amore Rosso, but this year we let it shine on its own. This is a mix of Sangiovese Piccolo (smaller berries) and Grosso (much larger berries) that grow at Fox Hill Vineyard. They thrive in the hilly, rocky soil and climate that mirrors its Tuscan homeland. We harvested the Sangiovese early to preserve its acidity. We fermented it in stainless steel tank, pressed and then aged in neutral French oak barrique for nine months. Unfined and unfiltered.
California Cabernet Sauvignon is delightfully varied. Our version steers away from the big, bold and brash representations and instead coaxes out the grape’s more fruit-forward side. We harvest from Massa Vineyard, a unique site that sits at 1,500 feet in elevation with vines nestled among loamy soil. This Carmel Valley Cabernet has lustrously blue fruits and a silky whisper of tannin. The whole cluster grapes saw regular pumpovers during fermentation in stainless steel tank. It was then pressed into neutral French oak barrique and aged for 10 months.
VARIETIES: 100% Cabernet Sauvignon
VINEYARD: Massa Vineyard (Carmel Valley) | Farming: Certified organic
A great expression of old heritage vines from Wirth Ranch we’ve harvested since 2011. With older and dry farmed vine plantings, you get more complexity, depth and structure, which we love! The outcome is darker fruit with lifting acidity. This year’s Valdiguié has a luscious deep plum and elegant structure. This is a wine that stands out from the rest with the ability to slightly age. Wirth Ranch is located in the heart of Solano County’s Green Valley, between Napa and Suisun Valley. The dry-farmed Valdiguié vines from Wirth Ranch were originally planted in 1948 and grow deep in the steep-sloped, iron-rich soils farmed organically by Steve Wirth. Destemmed and fermented in stainless steel tanks, when the wine was ready, we gently pressed into two neutral barriques to age for 10 months.
FUN FACT: Valdiguié is still known as Napa Gamay to many farmers in California.
Typically, this blend is mostly Trousseau Noir, however, we flipped the script and dialed up the Zinfandel this time. This is due to a hard frost that meant reduced yields for the Trousseau Noir. Still, we love what this vintage brings. The Zinfandel’s gentle tannin and red fruits play with the Trousseau Noir’s deep fruity characteristics to deliver a wine that’s delightful – notes of fruit punch and a twinge savory. Both varieties are harvested from Wirth Ranch in Solano County’s Green Valley and grow alongside one another in steep-sloped, iron-rich volcanic soils. We harvested and co-fermented the two together in stainless steel tank, pressed and aged in two neutral barriques.
FUN FACT: The Trousseau vines were original plant material brought over by UC Berkeley in the mid-late 1800s! These cuttings are from Rorick Heritage Vineyard in Calaveras.
Tasting Notes: Raspberry tea, black currant, white pepper
Our inspiration for Vine Starr comes from where the Beaujolais and Northern Rhone meet. The wine has evolved from our first vintage in 2006 when it was a blend of Zinfandel and Syrah. It’s been 100% Zinfandel since 2009, when we blended varieties from two sites in Sonoma – Arrowhead and Buck Hill Vineyards. The goal with the blend is always to make the best Zinfandel from our best barrels across the two vineyards. This year’s consists of nearly half Arrowhead and half Buck Hill. We always harvest the Zinfandel early to highlight acidity and fresh fruit. This vintage, we destemmed the fruit and allowed native fermentation to occur in stainless steel tanks. After pressing we aged the wine for 10 months in neutral French oak barrels. The result is a delightful, uplifted version of Zinfandel you are sure to enjoy. This wine has aging potential. We recommend drinking between now and 2028.
VARIETIES: 100% Zinfandel
VINEYARD: Arrowhead Mountain Vineyard and Buck Hill Vineyard
The Chenin Blanc from Massa Vineyard is a shining golden gem in the bottle. We feel fortunate every year to bring in a small amount from their three-acre planting. The wine has a natural acidity that shows off the mountain fruit, with minerality as the focus. This vintage has a slight silky quality over past vintages that feels luscious on the palate. The grapes were gently pressed, fermented and aged in neutral French oak barrels for 10 months. Unfiltered. This is a very special small production offering. Grab one before it’s gone. It’s ready to enjoy now or to age. It will develop for years – if you can resist drinking it. Age up to 10-15 years.
**Open availability for purchase through the holiday season only.** Featured in our Fall 2023 Wine Club Release and typically available for Club Members only. Join the Wine Club today.
Tasting Notes: Lemon zest and pomello
A unique expression of Chardonnay that has the vivacity only California can provide to Chardonnay with the crisp balance of fruit and acidity akin to a Chablis-style wine. This Chardonnay has a long history with us, starting with our first vintage in 2010. The Michael Mara Vineyard sits along the Sonoma Mountain range in the Sonoma Coast AVA. It’s a unique site for growing Chardonnay in California with the fruit absorbing lots of the marine air along with minerality from the rocky soil. We brought in the grapes whole cluster and directly pressed. The juice fermented naturally in two stockinger Austrian oak puncheons. Aged on the lees for 10 months. The result is an approachable wine for chardonnay lovers, novices and dare we say – even skeptics. Age up to 20 years.