Every year we get excited about this release, and this vintage really delivers. A fresh, lively, and focused rosé built on Valdiguié, now joined by our Fox Hill fruit. The Valdiguié is lifted by the bright colored Souzao juice and an added touch of spice from the Touriga Nacional. All three varieties were lightly foot-stomped and spent a night on skins and stems before a gentle press to stainless, where they fermented naturally and developed for six months. Blended just before bottling, the wine comes together as pure refreshment - it’s juicy, energetic, and very drinkable. It’s the kind of bottle that empties quickly - get it while you can.
We foot stomped the grapes, which remained on the skins and stems for up to 24 hours. All varieties, excluding the Grenache, were gently pressed into stainless steel tank to naturally ferment. The Grenache underwent carbonic maceration before it was pressed, fermented and aged in concrete tank. Sulphur was not added during fermentation and aging. Once fermented to dry, the wine aged on the lees for four months. All were blended at bottling with a small amount of sulphur addition. Each variety brings a unique quality to the wine - acidity from the Valdiguié, spice from the Zinfandel, texture from the Carignan, herbal notes from the Grenache Noir and salinity from the Barbera.
Our Love Collection showcases California’s best organically farmed and unsung grape varieties at an affordable price. All Broc Cellar wines are made using spontaneous fermentation, which means only native yeasts and bacteria that exist on the grapes are used 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. Sulphur is never added during fermentation and aging. We add little to no S02 at bottling, depending on the wine, year and style.
