Broc Cellars

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Tasting notes: Fresh tobacco, dark cherry, sage

VARIETAL:  100% Nero d’Avola

VINEYARD:  Fox Hill Vineyard

LOCATION:  Mendocino

ALCOHOL:  13%

TOTAL PRODUCTION: 253 cases

WINEMAKER’S NOTES: The fruit for this year's Nero comes from wine that was 80% aged on the skins in amphora and 20% fermented on skins, then pressed into neutral French oak barrels. The grapes in amphora are left on the skins from when they are harvested in the fall until January then basket pressed back into the amphora to develop for another 6 months. The juice in barrel is left to age for 10 months.

The Badger on our label plays on the Scottish Gaelic translation of Broc, which is Badger. When we first brought in the Nero from Fox Hill, the original owner (Lowell Stone) loved our label mentioning how much he loved animals and critters. We love how the badger has become our winery mascot.

VITICULTURAL AREA: These are grapes you do not see every day as there are not many Nero d’Avola vines planted here in California. We are lucky to have found Fox Hill Vineyard – where Nero is planted and thriving. The vineyard is in Mendocino County, located near Ukiah. The vines are around 20+ years old and farmed by our winemaker, Chris Brockway, Sam Bilbro and Evan Lewandowski of Ruth Lewandowski. Together they farm the vineyard organically. A cover crop is grown to control weeds. The soil is mostly sandstone, with lots of pebbles, river rock and quartz found everywhere. Pennyroyal grows wild all around Fox Hill vines which we also love.

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.

There must be a person 21 or older present at the time of delivery. 

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VARIETAL: 2021 BROC Harvest Blend

LOCATION: California

ALCOHOL: 12%

TOTAL PRODUCTION: 390 cases

WINEMAKER’S NOTES:

This year’s Nouveau is a blend of everything brought into the winery and made (white, rosé and red) from our 2021 Harvest. We wanted to capture and highlight all the vineyards and varieties as an example of everything we make here at Broc. Having it together in one bottle is a fun way to remember it. After each pressing, we captured some juice from each lot into one stainless tank as a combination of free run and pressed juice. Our cellar team named the tank “Funky Juice” -- they put the fun in “Funky” this year and we were happy this wine turned out so delicious it was clearly meant to be our 2021 Nouveau.

This wine is a fun, fresh, chillable light red and ready to drink. We hope you enjoy this taste of our 2021 harvest season. Kanpai!

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.

There must be a person 21 or older present at the time of delivery. 

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This is for a MAGNUM 1.5L, the equivalent of 2 bottles

VARIETAL:        100% Chenin Blanc

LOCATION:      Paso Robles, CA

VINEYARD:      Shell Creek Vineyard

ALCOHOL:       11%

TOTAL PRODUCTION: 347 Magnums bottled

WINEMAKER’S NOTES:

We use the Petillant Naturel method for making our Sparkling Chenin Blanc in Magnum. The juice was left on the skins overnight and pressed into stainless steel tank. We fermented the wine until it reached 15 grams of sugar, then chilled the wine down to stop fermentation and bottled it. As it warmed up, fermentation occurred again in bottle. Wine spent 11 months in bottle and was disgorged by hand with no dosage. This is our first year bottling Sparkling Chenin in Magnum format. This wine is made to be enjoyed until the last drop. Have fun and drink up.

VITICULTURAL AREA:

Shell Creek Vineyard is located 20 miles from the town of Paso Robles. It has sandy top soil with calcareous fossilized seashells underneath. The vineyard was planted in 1972 by the Stinton Family (who has owned the property since the late 1800s). Our Chenin Blanc is farmed without the use of pesticides, herbicides or synthetic fertilizers. The vineyard is in the process of getting organic certification.

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.

There must be a person 21 or older present at the time of delivery. 

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There must be a person 21 or older present at the time of delivery. 

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Tasting notes: Woodsy cherry, elegant finish

VARIETIES : 100% Zinfandel

LOCATION : Solano County Green Valley

VINEYARD : Wirth Ranch Vineyard

ALCOHOL:  13%

TOTAL PRODUCTION: 126 cases

WINEMAKER’S NOTES : Zinfandel first came to California during the Gold Rush. It grows beautifully here – thriving in California’s soil. We started working with Zinfandel making our Vine Starr, then we made a White Zinfandel and use it in our Love Rosé blend. Two years ago we wanted to produce a wine with old vine Zinfandel.  We love older expressions of California Zinfandel before it got a bad name in for being too high in alcohol and overly ripe. Wirth Ranch’s Zinfandel is different from our Vine Starr – the vines are older, which produces a slightly more concentrated wine with more tannins, notes of clove, cherry and vibrant acidity. The old vine fruit is very special, and we are excited to share it with you once again.

The grapes were naturally fermented with 80% whole cluster and 20% destemmed fruit on top in a 5 ton stainless steel open top fermenter and pumped over the juice twice per day. We aged the wine in 60 gallon neutral French Oak barrels for 10 months.

VITICULTURAL AREA:

Solano County Green Valley is located just east of Napa Valley. Wirth Ranch’s Zinfandel vines were planted in 1948 on the vineyard’s hillside and thrives in the volcanic, iron-rich soil. The old vines are dry farmed with low yields – getting only 1 ton of fruit per acre. Steve Wirth took over farming from his father a few decades ago. He farms the vineyard using no synthetic herbicides, pesticides or fertilizers.

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.

There must be a person 21 or older present at the time of delivery. 

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To be shipped in JANUARY.

Let the good times roll! Each pack comes with one bottle of 2020 Nero d'Avola, two Broc Wine Glasses and a holiday card.

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.

There must be a person 21 or older present at the time of delivery. 

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This is for a MAGNUM 1.5L, the equivalent of 2 bottles that comes in a matte black gift box with holiday card.

VARIETAL:        100% Chenin Blanc

LOCATION:      Paso Robles, CA

VINEYARD:      Shell Creek Vineyard

ALCOHOL:       11%

TOTAL PRODUCTION: 347 Magnums bottled

WINEMAKER’S NOTES:

We use the Petillant Naturel method for making our Sparkling Chenin Blanc in Magnum. The juice was left on the skins overnight and pressed into stainless steel tank. We fermented the wine until it reached 15 grams of sugar, then chilled the wine down to stop fermentation and bottled it. As it warmed up, fermentation occurred again in bottle. Wine spent 11 months in bottle and was disgorged by hand with no dosage. This is our first year bottling Sparkling Chenin in Magnum format. This wine is made to be enjoyed until the last drop. Have fun and drink up.

VITICULTURAL AREA:

Shell Creek Vineyard is located 20 miles from the town of Paso Robles. It has sandy top soil with calcareous fossilized seashells underneath. The vineyard was planted in 1972 by the Stinton Family (who has owned the property since the late 1800s). Our Chenin Blanc is farmed without the use of pesticides, herbicides or synthetic fertilizers. The vineyard is in the process of getting organic certification.

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.

There must be a person 21 or older present at the time of delivery. 

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This wine is part of the FALL 2021 Club Release. 

Tasting notes:  lemon, mineral, stone fruit, pineapple core

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

LOCATION: Sonoma Coast (close to the town of Glen Ellen)

ALCOHOL: 12.5%

TOTAL PRODUCTION: 111 cases

WINEMAKER’S NOTES: 

We have a long history with Michael Mara Vineyard, starting with our first vintage working with their Chardonnay in 2010. There is a beautiful balance of fruit and acidity in this year’s wine, making it a very special release. We brought the grapes in whole cluster then they went direct to press. The juice was allowed to naturally ferment using only native yeasts in two of our Stockinger Austrian oak puncheons. No sulfur at fermentation, aging or bottling. Topped off every 6 weeks. Aged on the lees, never stirred, for 10 months.

VITICULTURAL AREA:

Located just west of the town of Sonoma and at the base of the Sonoma Mountain range, Michael Mara Vineyard is planted on top of rocky lobe and red soil. It is truly a unique site for growing Chardonnay in California, with the fruit absorbing lots of the marine air from the site along with the minerality from the rocky soil. The vineyard was planted in 2006 by Steve Matthiasson and the Idell family. 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.

There must be a person 21 or older present at the time of delivery. 

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Our Vine Starr Zinfandel has been lauded by drinkers and critics alike as a multi-dimensional restrained Zinfandel that re-imagines what you come to expect from the California varietal.

VARIETAL: Zinfandel

VINEYARD: Arrowhead Mountain + Buck Hill Vineyard

LOCATION: Sonoma Valley (Arrowhead) + Russian River (Buck Hill)

ALCOHOL: 12.5%

TOTAL PRODUCTION: 900 cases

WINEMAKER’S NOTES:

Picked at low brix to highlight acidity, nerve, and fruit on the bright-red spectrum of Zinfandel. Essential aromatics of bramble-brush and spice remind us what we're drinking, but the palate, alive with fresh mouth-watering acidity and subtle nuances of fruit are a departure from the expected. Delicacy, finesse - a distilled, pure eau-de-vie focus of flavor has invigorated our fondness for this often less-than-magnificent variety. Inspired by the wines from Beaujolais and Northern Rhone, we harvested early to highlight acidity and fresh fruit. 100% destemmed and fermented in 5-ton stainless steel tanks. Aged for 10 months in neutral French oak barrels.

VITICULTURAL AREA:

50/50 blend of Arrowhead and Buck Hill, which both have volcanic soil. Both vineyards have low intervention farming practices using no chemicals or sulfur.

All of our wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. We do not add any powdered tannins or enzymes. A minimal dose of S02 is added 4 weeks before bottling to some wines.

There must be a person 21 or older present at the time of delivery. 

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VARIETALS: 100% Carignan, 

VINEYARD: Oat Valley Vineyard

LOCATION: Alexander Valley

ALCOHOL: 12.8%

TOTAL PRODUCTION: 395 cases

VITICULTURAL AREA: Having saved a remarkable ancient vineyard from imminent “Cabernetification”, we continue to nurture its 130+ year-old vines, capturing a character unfound in mere 120-year-old vineyards. An original field-planted block, these Carignan plants are interspersed with Palomino (white variety from Jerez), Zinfandel and Alicante (a rare black-fruited vine that produces some of the darkest juice on the planet). Its decomposed sandy soils make it impossible for the vine-pest phylloxera to survive, leaving these some of the last remaining self-rooted vines in the state.

All of our wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. We do not add any powdered tannins or enzymes. A minimal dose of S02 is added 4 weeks before bottling to some wines.

There must be a person 21 or older present at the time of delivery. 

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