Broc Cellars

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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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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More Important Shipping Information

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

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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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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.

Tasting Notes: Volcanic, rhubarb, cranberry, black tea

VARIETAL: Zinfandel

VINEYARD: Arrowhead Mountain + Buck Hill Vineyard

LOCATION: Sonoma Valley + Fountain Grove

ALCOHOL: 12.5%

TOTAL PRODUCTION: 183 cases

Label Art Evolution

Our Vine Starr has been with us since the beginning, including the recognizable red vine label. It is now one of our most notable wines having been featuring in the book New California Wine by Jon Bonné, written about extensively in other publications, and exported worldwide. As we adapt and change, it became clear that now was the time to have our label artis, Marta Elise Johansen, reimagine the art on our flagship wine. We are so happy with her vision of Vine Starr!

Winemaking Evolution

The wine has evolved from our first vintage in 2006 when it was a red blend of Zinfandel and Syrah. In 2009, we were fortunate to source from both Arrowhead and Buck Hill Vineyards in Sonoma County which allowed Vine Starr to be 100% Zinfandel. A number of vintages have contained an even 50/50 split of grapes from both vineyards, however this year a confluence of factors led to a rare 70% Arrowhead Vineyard Zinfandel (the fruit tends to be lighter, with more red berry flavor) and 30% Buck Hill (deeper, more earth toned fruit) that had a lower yield as a result of fire damage to the vineyard in previous years. 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 red blend of Zinfandel and Syrah. In 2009, we were fortunate to source from both Arrowhead and Buck Hill Vineyards in Sonoma County which allowed Vine Starr to be 100% Zinfandel. A number of vintages have contained an even 50/50 split of grapes from both vineyards, however this year a confluence of factors led to a rare 70% Buck Hill Vineyard (the fruit tends to be lighter, with more bright young strawberry flavor) and 30% Arrowhead Vineyard (deeper and spiced fruit that has hints of currant and black tea). We selected the best barrels in the cellar to make this year's blend. We always harvest early to highlight acidity and fresh fruit. For the 2020 we destemmed the fruit and allowed native fermentation to occur in 5-ton stainless steel tanks. After pressing we aged the wine fro 10 months in neutral French oak barrels. The result is a delightful, uplifted version of Vine Starr you are sure to enjoy. 

Viticultural Area

The 2020 blend is 70% Buck Hill and 30% Arrowhead. Both vineyards have volcanic soil – Arrowhead with red volcanic rock and Buck Hill with white terraced volcanic soil. Arrowhead vines are planted on a steep 50 degree sloped hillside. Both vineyards farm using no chemicals, pesticides, herbicides or sulfur. Buck Hill is located in Fountain Grove just outside of Santa Rosa and Arrowhead just above the town of Sonoma.

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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Tasting notes: Dark cherry

VARIETAL:        100% Trousseau Noir 

LOCATION:      Solano County Green Valley

VINEYARD:      Wirth Ranch Vineyard

ALCOHOL:       12.5%

TOTAL PRODUCTION: 200 cases

WINEMAKER’S NOTES:

This is our fourth vintage making Trousseau Noir. We had old Syrah vines at Wirth Ranch grafted over in 2016. The cuttings come from Matthew Rorick Heritage Vineyard where they were propagated from the Jackson Vineyard planted in 1888. The fruit for the 2020 vintage was 100% destemmed and fermented in open top stainless fermenters. After pressing, we moved the wine into one of our 1200L sandstone jars and three neutral French oak barrels to age for 9 months. This wine is unfiltered.

VITICULTURAL AREA:

Solano County’s Green Valley is a small area, located just southeast of Napa Valley. Wirth Ranch is planted on steep sloped and iron-rich volcanic soils. It is located on the western edge of Solano County Green Valley. Farmed with no use of any pesticides or herbicides. Steve Wirth is a second generation farmer who took over this vineyard from his father.

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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ONLY AVAILABLE in the Upcoming Broc Case + current Spring Club!

Read about this grape and the wine made from it in the latest articles from Wine & Spirits available to view on our Press page.

Tasting notes: Fresh violet, tart blackberry

VARIETAL:  100% VALDIGUIÉ

VINEYARD: WIRTH VINEYARD

LOCATION: SOLANO COUNTY GREEN VALLEY

ALCOHOL:  12%

TOTAL PRODUCTION: 193 CASES

WINEMAKER’S NOTES: Whole berry clusters went directly into our large concrete tanks. Semi-carbonic fermentation occurred  – foot treading and pumping over every day. After pressing we aged the wine back into concrete and neutral French oak for 10 months. Yields are very low with this planting of old vine Valdiguié. With older plantings you get more complexity. The outcome is darker, more structured fruit with lifting acidity. This is a wine that stands out from the rest. It is so special to us that we have named it the Broc Valdiguié this vintage and beyond. Kampai!

VITICULTURAL AREA: The dry-farmed Valdiguié vines from Wirth were originally planted in 1948. Wirth Ranch is located in the heart of Solano County’s Green Valley, between Napa and Suisun Valley. The vines grow deep in steep-sloped, 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.

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

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Tasting notes: Earthy nose, cranberry & pomegranate seed, forest floor

VARIETAL: 100% Counoise

VINEYARD: Eagle Point Ranch Vineyard

LOCATION: Mayacamas Mountain Range - Mendocino

ALCOHOL: 12.5%

TOTAL PRODUCTION: 600 cases

WINEMAKER’S NOTES: Harvested at 22.5 Brix, Counoise is always our last varietal to come into the winery. Displaying medium-sized berries on large clusters, it’s also one of the heaviest. 100% de-stemmed fruit fermented in 5-ton open top fermenters and aged for 10 months in neutral French oak barrels. Counoise is mostly used as a blending varietal in the Southern Rhone. We initially planned to blend it for our first vintage, but Eagle Point Ranch’s Counoise is unique from what’s typically seen in the few plantings that exist in the state. This wine unwinds with each minute being opened. 2018 is the last vintage we made. Stock up, share with friends, and age a few bottles – this is a Broc gem.

VITICULTURAL AREA: Eagle Point Ranch is located at 1,800 ft elevation on the Mayacamas Mountain Range. Planted in 2007 to roughly 4 acres from clonal material sourced from Tablas Creek. Soils are typically thin mountain soils but rich in iron - rocky with low yields. Farmed with no use of any pesticides or herbicides. Vineyard is CCOF.

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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