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Tasting Notes: Coming soon!

FUN FACT: The Wirth Zinfandel vines are over 70 years old – planted in 1948.

VARIETIES: 70% Zinfandel, 30% Petite Syrah

VINEYARD: Wirth Ranch | Non-certified organic

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Tasting Notes: Coming soon!

THE STORY:

VARIETIES: 100% Sangiovese

VINEYARD:  Fox Hill Vineyard

ALCOHOL: 13%

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LA BOUTANCHE  Lot 24

THE STORY:  We’re thrilled to share the latest release of Boutanche! This release is a new, fresh and lively blend. After several years of farming and making wine from our Fox Hill Vineyard, we've gained a deeper understanding of the site and its fruit, especially Sangiovese, which truly shines here. This new bottling is built around that very Sangiovese, which makes up 50% of the blend. All grapes were naturally fermented using whole clusters, with a portion undergoing carbonic maceration, then gently pressed and aged for 9 months in a mix of concrete and neutral barrique.

The result? A wine that’s fresh, vibrant, juicy, and surprisingly refined - perfect for any gathering. Like all wines under the Boutanche label, it's all about enjoyment, and you'll be glad it comes in a liter because it disappears quickly. Whether you chill it down or enjoy it at cellar temperature, this is a bright, delicious expression of California that’s made to be shared, any time of day.

FUN FACT: Badger means Broc in Scottish Gaelic. The badger is our winery mascot. 

VARIETIES: 50% Sangiovese, 23% Carignan, 20% Valdiguie, 4% Trousseau, 3% Grenache Noir

LOCATION: Northern California 

FARMING PRACTICES: Organically grown grapes

ALCOHOL: 13% 

THE STORY: This is our first time making a sparkling wine from Fox Hill. We have been
sourcing fruit from the vineyard since 2013, and this is our first time working with the Erbaluce growing at this special vineyard. Sam Bilbro, winemaker and friend of Fox Hill who owns Idlewild wines, loves all things Piemonte - so he planted the Erbaluce nearly a decade ago and we are so happy he did. This wine is described by our winemaker Chris as a “lightbulb wine”. After tasting it something sparks inside of you - It is refreshing, complex, floral, bright, fruity yet refined. We promise we will make more next year to go around! We picked the grapes thinking we were going to make a white wine, but at the last minute we pivoted and decided to make it a sparkling wine. We foot stomped the grapes then gently pressed to stainless tank to ferment naturally. When the wine fermented to about 18 grams of sugar (still sweet), we bottled it. We let the wine ferment again in bottle, which made it bubbly as it went dry in bottle. Then we disgorged the wine one bottle at a time by hand. This is a labor of love - hand picked, bottled, disgorged and labeled.

FUN FACT: The label is a drawing of the oldest and largest growing Black Oak Tree at Fox Hill, located at the top of the North Forty. We recently put in an owl box to attract owls, which will help us protect the vineyard as a natural predator.

VARIETIES: 100% Erbaluce

LOCATION: Fox Hill Vineyard - Mendocino County

FARMING PRACTICES: CCOF Organic

ALCOHOL: 12%

Tasting Notes: Bright and juicy with notes of cherry and cranberry. A bold rosé-meets-light-red, vibrant with zippy acidity — perfect served chilled.

THE STORY: Barbera grows at the highest point of Fox Hill, in a block we call the Terrace. It gets lots of afternoon sun and exposure. The vines are older head pruned and grow in the steepest sloped and iron rich clay-like soil that has a red hue. The wine is mostly Barbera rosé with a little Nero rosé that we blended in to balance out the body with its fruit since the Barbera has very bright acidity. We food tread the grapes and left the juice on the skins for 24 hours so the Barbera could bleed out its beautiful color. Nero had the same skin contact, and we added it in because of its delicious cherry flavor. Gently pressed to stainless tank to naturally ferment, then aged for 8 months. This wine walks the line of a dark rosé and a light chillable red. Chill it down and drink up!

FUN FACT: O’Sunshine is a term used metaphorically to describe something joyful or bright.

VARIETIES: Barbera and Nero D’Avola

LOCATION: Fox Hill Vineyard - Mendocino County

FARMING PRACTICES: CCOF Organic

ALCOHOL: 13%

Tasting Notes: Fennel, zesty lime peel, and a hint of black pepper

This skin contact Vermentino is a new one for us from Fox Hill Vineyard, our estate in Mendocino. It saw just a kiss of skin contact, which gives the wine a subtle structure that is perfect for lighter meat dishes and hearty pastas. One of our staff members took a sip and declared it “the perfect white wine for pizza!” We couldn’t agree more. 

The Vermentino was destemmed and macerated on the skins for two days. We tasted the must daily to monitor the progression of skin contact and pressed it at just the right moment. The Vermentino fermented in stainless tank and then settled in to age in concrete tank for seven months.

FUN FACT: The two stones on the label are grinding stones found at Fox Hill that were used by Indigenous Americans to grind acorns. 

VARIETIES: 100% Vermentino

LOCATION: Fox Hill Vineyard - Mendocino

ALCOHOL: 12%

FARMING PRACTICES: CCOF Certified Organic

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TASTING NOTES: Melon, Green Mango, Mandarin, Black Pepper, Lemon Peel, Sea Salt 

THE STORY: This is our second vintage making Vermentino from Fox Hill Vineyard, our estate in Mendocino. We loved what the brief skin contact in last vintage did for the wine, so we extended and left the grapes on the skins for 48 hours to begin fermenting with its native yeasts. We gently pressed the juice into our concrete egg (which we have had since 2011) and the wine was able to age and develop for 7 months. Bottled just enough for our wine club. 

The skin contact adds complexity, texture and really brings out the beautiful black pepper in the wine. It does not feel or look like an orange wine, its really intended for subtle structure that is perfect for lighter meat dishes and hearty pastas. One person on our team took a sip and declared it “the perfect white wine for pizza!” We couldn’t agree more. 

FUN FACT: The two stones on the label are grinding stones found at Fox Hill that were used by indigenous Americans to grind acorns. 

VARIETIES: 100% Vermentino 

LOCATION: Fox Hill Vineyard - Mendocino 

FARMING PRACTICES: CCOF Certified Organic 

ALCOHOL: 12% 

For more visit our technical data

Tasting notes: Baked cherry, Late Season Raspberry, Black tea

The Amore Rosso inspires conviviality and is our nod to delicious old school classic red table wine. This vintage is a slightly different blend.  A Barbera and Dolcetto co-ferment still make up the majority of the wine, but this year we included more Northern Italian varieties such as Montepulciano and Sangiovese. This blend accentuates the varieties’ dark fruits, which works together with a pleasant tannin to cut through saucy, acid-driven  dishes. The Barbera/Dolcetto coferment, Montepulciano and Sangiovese were all destemmed, separately fermented in stainless steel tank, and aged in neutral French oak barrique. All of the wine aged for 10 months then blended before bottling. Best served with meals, including anything with hearty tomatoes. It is also enjoyable on its own.

FUN FACT: As the label suggests, it’s a perfect pairing for pizza. 

VARIETIES: 40% Barbera, 40% Dolcetto, 14% Montepulciano, 6% Sangiovese

LOCATION: Fox Hill Vineyard - Mendocino 

FARMING PRACTICES: CCOF Certified Organic

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Tasting Notes: Intriguing medley of green mango, jackfruit, and lychee, enriched by notes of honeycomb, honeydew, and a hint of green tea.

The Bianco bursts with lychee, orange stone fruits and constantly evolves in the glass. Our first vintage was 100% Tocai Fruilano, later adding Trebbiano and Ribolla Gialla to showcase the lively side of an Italian skin contact wine with grapes all grown at Fox Hill Vineyard. We kept the Trebbiano off the skins this year and instead directly pressed it to ferment in stainless steel before aging in neutral oak barrique. The Friulano and Ribolla Gialla co-fermented together on their skins. Two-thirds of the wine was pressed into concrete tank to age. The remaining into sandstone jarres. The sandstone jarre gives the wine that luminous amber color and subtle structure from the tannins. We fall more in love with what the sandstone jarres bring to the wine each year. It’s a great example of the role vessels can play in bringing a wine to life. Friendly with food or even a little cellar time.

FUN FACT: Our first vintage was 100% Tocai Fruilano.

VARIETIES: 50% Ribolla Gialla, 40% Tocai Friulano, 10% Trebbiano

LOCATION: Fox Hill Vineyard - Mendocino

FARMING PRACTICES: CCOF Certified Organic

TOTAL PRODUCTION: 471 cases

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Tasting Notes: Dark fruits, cherry and cocoa

THE STORY: 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.

VARIETIES: 100% Sangiovese

VINEYARD:  Fox Hill Vineyard

ALCOHOL: 13%

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Tasting Notes: Dark current, Cocoa powder, Mendocino Bay Leaf

This vintage already shows 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. 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 a combination of neutral French oak barrique and a small amount in a beeswax-lined cigar for 10 months. The beeswax-lined cigar softens the tannins to accentuate a silky palate and amplify the luscious fruit flavors. We recommend aging 10-15 years.

FUN FACT: The Badger on our label plays on the Scottish Gaelic translation of Broc, which is Badger.

VARIETIES: 100% Nero d’Avola

LOCATION: Fox Hill Vineyard - Mendocino 

FARMING PRACTICES: CCOF Certified Organic

ALCOHOL: 12%

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Tasting Notes: Huckleberry, Blackberry, Breakfast tea, Cocao and Redwood 

THE STORY: 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 that bookend the town of 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 blend consists of 57% Arrowhead and 43% 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 open top stainless steel tanks. After pressing, we aged the wine into neutral French oak barrique. The result is a delightful, uplifted version of Zinfandel you are sure to enjoy. 

FUN FACT: This wine has an international following – once featured in the Japanese manga series, Drops of God.

VARIETIES: 100% Zinfandel

LOCATION: Arrowhead Vineyard + Buck Hill Vineyard – Sonoma

FARMING PRACTICES: Organically grown grapes

ALCOHOL: 12%

TOTAL PRODUCTION: 491 cases

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Tasting Notes: Strawberry, lavender honey, ras el hanout

THE STORY: The Grenache Gris is a wine and grape that amazes us every vintage. This year it’s a beautiful deep amaranth with a quenchable, farmstand fruit palate. The color and even the body vary greatly year-to-year depending on how the canopy develops over the growing season and how we fermented it. This year we explored different fermentation styles and vessels. For some of the Grenache Gris, we layered it into a concrete tank to undergo carbonic maceration for nearly two weeks. The remaining grapes saw a traditional footstomp and three-day maceration before pressing it all together. We divided fermentation and aging into some concrete tank and the rest in two of our sandstone jarres. The result is a wine that has the acid and buoyancy of a rosé, with a backbone of a light red wine.  

The Grenache Gris hails from Gibson Ranch, in McDowell Valley just inland of the town of Hopland in Mendocino County, where most of their Grenache vines are more than 110-years-old. Their age really shows as the grape skins can vary widely in color depending on the year and harvest from sun-soaked pale to darker tones closer to Grenache Noir.

FUN FACT: Vines at Gibson Ranch are more tree-like, stretching over six feet tall.

VARIETIES: 100% Grenache Gris
LOCATION: Gibson Ranch - McDowell Valley AVA
FARMING PRACTICES: Organically grown grapes
ALCOHOL: 12.5%

Tasting notes: A rich blend of blackberries and elderberries

This Cabernet Sauvignon is a fresher style than other representations of the
grape. We keep it fairly simple in the cellar and harvest the grapes at lower
brix compared to neighboring Napa Valley to help highlight the style we
love, which pairs with food and enjoying on its own. It drinks more as a
California table wine, and nothing is more California than Cabernet
Sauvignon. This wine is 100% Cabernet Sauvignon from Wirth Vineyard in
Solano County Green Valley with a little Cabernet from Massa Vineyard in
Carmel Valley. The combination provides a delicious balance of dark fruits
and soft tannins.

VARIETIES: 100% Cabernet Sauvignon

LOCATION: California

FARMING PRACTICES: Organically grown grapes

ALCOHOL: 13%

2023 TREB !

Tasting Notes: Fresh Pressed Mendocino Apple

THE STORY: This wine is like an acoustic version of your favorite song. There’s the familiar lyrics and singer you love, but it feels like a whole new song when you tone down the beat and nix an instrument or two. In the last few years, we’ve harvested the Trebbiano from Fox Hill Vineyard exclusively for our beautiful skin-contact Amore Bianco blend. The exact Bianco blend ratio of Trebbiano, Ribolla Gialla and Tocai Friulano changes every year depending on how the fruit coalesces together in the glass. This year, we used less Trebbiano in the blend, which meant we could give it a chance to snag the spotlight in a single variety bottling. We harvested the Trebbiano in September, pressed it to stainless steel tank for fermentation after 2 days on the skins. It aged in neutral oak barrique for 13 months. Trebbiano is a traditionally high acid grape that’s great for food pairing. We suggest hard cheeses, oily pastas, seafood and white meat.

FUN FACT: In France, Trebbiano is known as Ugni Blanc.

VARIETIES: 100% Trebbiano

LOCATION: Fox Hill Vineyard - Mendocino 

FARMING PRACTICES: CCOF Certified Organic

ALCOHOL: 12%

Club Only!

Tasting Notes: Violet and blueberry compote

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.

VARIETIES: 100% Valdiguié

VINEYARD: Wirth Ranch | | Non-certified organic

ALCOHOL: 12.5% 

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Tasting Notes: Fruit punch on the nose, strawberry margarita and cherry jolly rancher on the palate.

Aqua Vino is a story of hydration and winemaking. It started with Valdiguié grapes that initially came in to make our Love Rosé. After a short maceration, we lightly pressed off the juice for the wine, being mindful not to overpress so we could make a nice Rosé. We were left with grapes that had a good amount of Valdiguié juice so we put the skins into a stainless tank and filled it with water until the grapes were barely submerged. We let it macerate for three days, pressed it back into tank where it fermented for one week, then transferred it into pressurized tanks while the wine was still slightly sweet to finish fermentation. It was blended with our Nouveau wine - a blend of everything we brought in from the past harvest. We wanted to create something new to share with you - bubbly, lower in alcohol and fun to drink. 

FUN FACT:  Berkeley Water used to hydrate the grape skins makes up roughly 25% of Aqua Vino. The water comes from the Sierra snowmelt in the Mokelumne River watershed. It tastes great!

INGREDIENTS:  Valdguié Grapes and Berkeley Water

ALCOHOL: 9%

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Tasting Notes: Summer Huckleberry and Cocoa

THE STORY: Zinfandel is a notable part of California’s history, introduced during the Gold Rush. It’s also a foundational grape in our own history and we’ve harvested Wirth Zinfandel since 2002. We love older expressions of California Zinfandel – lighter styles with vibrant acidity and inviting fruit, before it became too overly ripe and high in alcohol. Our winemaking returns Zinfandel to its origins as a pleasing table wine. Unlike the playful nature of our other Zinfandel wine, Vine Starr, our Wirth Zinfandel is a more fruit concentrated expression from heritage vines. Organically farmed in Solano County Green Valley, these older vines produce lower yields that are highly concentrated, resulting in a wine with more depth and structure. The grapes were mostly de-stemmed with a little whole cluster sprinkled in open top fermenters, with twice daily pump-overs. We aged the wine in neutral oak barriques for eight months. Can be aged up to 10 years.

FUN FACT: The Wirth Zinfandel vines are over 70 years old – planted in 1948.

VARIETIES: 70% Zinfandel, 30% Petite Syrah

VINEYARD: Wirth Ranch | Non-certified organic

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Tasting Notes: Bright and aromatic profile with notes of lemongrass and zesty yuzu

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.

VARIETIES: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

ALCOHOL: 12% 

Tasting Notes: Blueberry and Dark currant

THE STORY: 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

ALCOHOL: 12.5%

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Tasting Notes: Fresh apricot, ripe strawberry

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.

VARIETIES: 60% Zinfandel | 40% Trousseau Noir

VINEYARD: Wirth Vineyard

ALCOHOL: 12%

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TASTING NOTES: Ripe pear, citrus blossom, candied lemon zest

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.

VARIETAL: 100% Chenin Blanc

LOCATION: Paso Robles, CA

VINEYARD: Shell Creek Vineyard

ALCOHOL: 12% 

This is a MAGNUM 1.5L bottle, the equivalent of 2 bottles. Ships as one bottle! 

For larger orders please reach out to orders@broccellars.com

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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.

Tasting Notes: Green Melon, Fresh Kiwi, River Rock

Tasting Notes: Your go-to summer BBQ wine. Chill me!

THE STORY: The origin story of Got Grapes is rooted in the unexpected and we reserve it for the experiments and pleasant surprises that each harvest throws our way. This release showcases the fresher side of California red grapes, highlighting a brand new blend for us with Grenache, Cab Pfeffer and even some Fox Hill Nero as the base. This wine is a great go-to red that has lighthearted fruit and could be fully chilled if you desired. Our winemaker describes this release as “a wine that’s more about the style and the enjoyment, having fun”. We couldn’t agree more. It's a perfect anytime and anywhere chillable red. 

All varieties fermented and developed in a mix of stainless tank, concrete and neutral French oak barrique. Blended with precision to deliver the best tasting everyday red for you. Chill it down, pop it open and drink up! 

FUN FACT: The Got Grapes character drawn on each label was inspired by a van in SF that had a purple graffiti sprayed cluster of grapes with a mouth that said “Got Grapes?” It was a daily reminder for Chris as he left for the winery each morning - parked out front of his apartment building. 

VARIETIES: 35% Grenache Noir, 25% Cabernet Pfeffer, 22% Nero D’Avola, 13% Carignan, 5% Syrah LOCATION: Northern California 

FARMING PRACTICES: Organically grown grapes 

ALCOHOL: 12%

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A collaboration tracing back to the original west-bourne restaurant in NYC, where chef Camilla Marcus first served Broc Cellars and crossed paths with writer and professional dresser Leandra Medine Cohen. 

Plucked from the orchard with gentle bite and meant to be enjoyed on a soft summer evening, when you can smell the dew and see the horizon, before the sun has completely set. 

Picpoul and Vermentino grapes foot stomped for delicate skin contact, then gently pressed in Berkeley, CA. Contains notes of citrus and blossoms with a refreshing finish.

From our kitchen to yours.

Black Cherry, Blood Orange, Pomegranate, Citrus Peel

THE STORY: This vintage of The Perfect Red is very special as it's the first to use estate fruit from Fox Hill Vineyard to blend with Wirth Vineyard’s Cabernet Sauvignon coming from Solano County’s Green Valley in Northern California. This wine, like previous vintages, is a fresher style than other California Cab representations. We harvest the grapes at lower brix compared to neighboring Napa Valley to help highlight the style we prefer and keep it fairly simple in the cellar. For this vintage we wanted to add more fruit and depth to the wine with the addition of Fox Hill fruit. 2024 was one of the best vintages on record for our vineyard and with the Cabernet coming in a little bit more on the vegetal side than expected, we wanted to boost some of the fruit which we knew would ultimately make for a better wine. We think this may be the best vintage of Perfect Red that we've made so far. The wine saw a combination of mostly destemmed fruit with the remaining grapes left whole cluster. We fermented with native yeast and pressed early and very gently to lessen the amount of tannins in the wine. Aged in a combination of concrete and neutral oak barrique for 9 months. 

FUN FACT: The Perfect Red is “something that’s easy to drink but has enough complexity to elevate the wine…is affordable and ‘perfect’ for what it is and how it’s priced.’ – Chris Brockway

VARIETIES: 75% Cabernet Sauvignon | 25% Fox Hill Blend - Montepulciano, Sangiovese + Primitivo

LOCATION: California

FARMING PRACTICES: Organically grown grapes

ALCOHOL: 13%

Produced by Chris Brockway of Broc Cellars in Berkeley from grapes picked in 2022 from organically farmed Fox Hill Vineyard in Mendocino. The wine is a blend of three grape varieties: 50% Ribolla Galla, 45% Tocai Friulano and 5% Trebbiano. All grapes naturally fermented on its native yeasts and skins in sandstone jarres, then gently pressed to age back into jarres for twelve months. After that year in jarres it was racked to neutral oak barrique where it lived for six months to develop further. The wine was hand bottled by Muggs, Egon and Chris at the start of 2024 and aged for another year in bottle. Only 540 bottles made.

Notes & Tones is a collaborative wine & album release between DJ Muggs, Egon of Now-Again Records and Chris Brockway of Broc Cellars. 

Tasting Notes: Caramelized figs, Almond torte, Baked apples.

The Angelica is a very special – and very limited – dessert wine whose history starts with the beginning of California winemaking. Angelica was traditionally made into a sweeter-styled wine by Spanish missionaries who planted Mission grapes throughout California. Our Mission grapes hail from Deaver Vineyards’ 170-year-old vines, one of the oldest Mission vineyards in the state. The grapes were lightly fermented, fortified and barrel aged for over two years.

Silky smooth from slow aging, savor gentle caramelized figs, sandalwood, baked apples and baking spices on the nose. Rich notes of almond torte, vanilla and bergamot provide gentle warmth on the palate. The Angelica makes a great gift for a special occasion or shared year-round to cap an evening with friends. Enjoy with a slight chill.

VARIETAL:  100% Mission   

VINEYARD:  Deaver Vineyard    

LOCATION:  Amador County    

ALCOHOL: 17%

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WINEMAKER’S NOTES: We take the whole clusters and transfer them from bin into our 2 large concrete tanks. The berries remain intact and protected with a constant blanket of C02 until their native yeasts begin to ferment the grape sugars from the inside out. A slow mortification breaks down the color components in the skins, infusing the juice inside the still-unbroken berries with a vibrant red hue. When fully dry, it is pressed into neutral French Oak barrels for aging. Bottled after 12 months of aging. This wine shows the amazing depth of flavor from these rugged, ancient vines.

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.

VARIETALS: 85% Carignan, 10% Alicante, 4% Zinfandel, 1% Palomino

VINEYARD: Oat Valley Vineyard

LOCATION: Alexander Valley

ALCOHOL: 12.5% 

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WINEMAKER’S NOTES: When the grapes arrive to the winery, we take the whole clusters and transfer them from bin into stainless steel and concrete tanks. The berries remain intact and protected with a constant blanket of C02 until their native yeasts begin to ferment the grape sugars from the inside out. A slow mortification breaks down the color components in the skins, infusing the juice inside the stillunbroken berries with a vibrant red hue. When fully dry, it is pressed in microlots and ushered into neutral French oak and concrete vessels for the final stages of development. Bottled after 8 months of aging, it shows amazing depth of flavor from these rugged, ancient vines is captured in the most transparent method we could devise.

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) 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 vinepest phylloxera to survive, leaving these some of the last remaining self-rooted vines in the state.

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VINEYARD NOTES: Having saved a remarkable, exquisitely 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) 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.

WINEMAKER’S NOTES: The winemaking process is as unique as the vineyard itself, taking inspiration from centuries-old tradition while adding our own signature. Pitchforked from bin to tank, the berries remain intact and protected with a constant blanket of C02 until their native yeasts begin to ferment the grape sugars from the inside out. A slow mortification breaks down the color components in the skins infusing the juice inside the still-unbroken berries with a vibrant red hue. When fully dry, it is pressed in microlots and ushered into its neutral oak and concrete vessels for the final stages of development. Bottled after 10 months, the 2013 Carbonic Carignan extolls the virtues of its pedigree. Amazing depth of flavor from these rugged, ancient vines is captured in the most transparent method we could devise.

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WINEMAKER’S NOTES: The Nero is fermented on the skins in amphora and left on the skins past fermentation. We basket press late January back into amphora to age for 8 months. It tastes like classic Nero to me, and it’s an homage to some of the great Nero d’Avolas of Sicily I loved drinking while working behind the bar at Terroir in San Francisco. It’s one of our favorite wines to make in the cellar.

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 starting in 2019, the vineyard is farmed by Sam Bilbro and Evan Lewandowski. We are so excited about the future of the vineyard, as it will be in the best farming hands.

VARIETAL: 100% Nero d’Avola

VINEYARD: Fox Hill Vineyard

LOCATION: Mendocino

ALCOHOL: 13% 

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WINEMAKER’S NOTES: 100% de-stemmed. Fermented in clay vessels lined with beeswax. Pressed after fermentation and aged in a combination of clay and neutral French oak for 8 months. It tastes like classic Nero to me, and it’s an homage to some of the great Nero d’Avola’s of Sicily that I used to love drinking while working behind the bar at Terroir in SF.

VITICULTURAL AREA: These are grapes you do not see everyday! There are not many Nero d’Avola vines planted here in California - Lucky for us, there is some from Fox Hill Vineyard near Ukiah. 17- year-old vines on sandy / sandy loam soils.

VARIETAL: 100% Nero d’Avola

VINEYARD: Fox Hill Vineyard

LOCATION: Mendocino

ALCOHOL: 13.5% 

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WINEMAKER’S NOTES: 100% de-stemmed. Fermented in clay vessels lined with beeswax. Pressed after fermentation and aged in a combination of clay and neutral French oak for 8 months. It tastes like classic Nero to me, and it’s an homage to some of the great Nero d’Avola’s of Sicily that I used to love drinking while working behind the bar at Terroir in SF.

VITICULTURAL AREA: These are grapes you do not see everyday! There are not many Nero d’Avola vines planted here in California - Lucky for us, there is some from Fox Hill Vineyard near Ukiah. 17- year-old vines on sandy / sandy loam soils.

VARIETAL: 100% Nero d’Avola

VINEYARD: Fox Hill Vineyard

LOCATION: Mendocino

ALCOHOL: 13.5% 

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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.

VARIETIES: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

ALCOHOL: 12% 

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Our Chablis-style Chardonnay from the Sonoma Coast AVA. This wine is a unique expression of California Chardonnay and has a balance of fruit and acidity that is adored by both the wine novice and connoisseur. This vintage is drinking beautifully now. Pair it with anything just plucked from the ocean.

What’s special about the Michael Mara Chardonnay is how well it captures a sense of place and time. Our Chardonnay is made from a modest allocation of vines in the  Michael Mara Vineyard, located just west of the Sonoma town square along the Sonoma Mountain range. It’s a distinctive site where the fruit receives a kiss of marine air and minerality from the rocky soil. We gently pressed the whole cluster grapes, fermented in steel tank and aged in Stockinger puncheons.

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

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

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Tasting Notes A clean neutral Chardonnay that will appeal to a wide variety of wine drinkers, sure to delight everyone from novice to connoisseur. Pair with foods plucked from the sea or simply breaths of air coming off waves.

WINEMAKER’S NOTES: Whole cluster direct to press. We transferred the wine into stainless steel for one day, then to neutral French Oak barrels to age for 10 months.

VITICULTURAL AREA: Located just west of the town of Sonoma. Michael Mara Vineyard is planted on top of rocky lobe. Think of a rocky field of vines. It is truly a unique site for Chardonnay in California. Dry farmed with well-drained volcanic and pebbly subsoil. The vineyard is farmed by Steve Matthiasson. Drink now or age like a Chablis.

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

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

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This is a true treat – the first vintage of our Chablis-style Chardonnay from the Sonoma Coast AVA! You’ll find a unique expression of California Chardonnay with an effortless balance of fruit and acidity that is adored by both the wine novice and connoisseur. This vintage is drinking beautifully now. Pair it with anything freshly-plucked from the ocean. 

What’s special about the Michael Mara Chardonnay is how well it captures a sense of place and time. Our Chardonnay is made from a modest allocation of vines in the Michael Mara Vineyard located just west of the Sonoma town square along the Sonoma Mountain range. It’s a distinctive site where the fruit receives a kiss of marine air and minerality from the rocky soil. We gently pressed the whole cluster grapes, fermented in steel tank and aged in neutral barrique.

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

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

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Our Chablis-style Chardonnay from the Sonoma Coast AVA. This wine is a unique expression of California Chardonnay and has a balance of fruit and acidity that is adored by both the wine novice and connoisseur. This vintage is drinking beautifully now. Pair it with anything just plucked from the ocean.

What’s special about the Michael Mara Chardonnay is how well it captures a sense of place and time. Our Chardonnay is made from a modest allocation of vines in the Michael Mara Vineyard, located just west of the Sonoma town square along the Sonoma Mountain range. It’s a distinctive site where the fruit receives a kiss of marine air and minerality from the rocky soil. We gently pressed the whole cluster grapes, fermented in steel tank and aged in neutral French oak barrels.

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

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

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TASTING NOTES A clean neutral Chardonnay that will appeal to a wide variety of wine drinkers, sure to delight everyone from novice to connoisseur. Pair with foods plucked from the sea or simply breaths of air coming off waves.

WINEMAKER’S NOTES: Whole cluster direct to press. We transferred the wine into stainless steel for one day, then to neutral French Oak barrels to age for 10 months.

VITICULTURAL AREA: Located just west of the town of Sonoma. Michael Mara Vineyard is planted on top of rocky lobe. Think of a rocky field of vines. It is truly a unique site for Chardonnay in California. Dry farmed with well-drained volcanic and pebbly subsoil. The vineyard is farmed by Steve Matthiasson. Drink now or age like a Chablis.

VARIETAL: 100% Chardonnay

VINEYARD: Michael Mara Vineyard

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

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WINEMAKER’S NOTES: This is our first vintage working with Cabernet Pfeffer. We know that this varietal tends to have aggressive tannins, so we decided to ferment it using carbonic maceration. It was fermented in concrete, then pressed to neutral French oak barrels to allow the wine to breath. The wine was aged for 9 months. Cabernet Pfeffer is thought to be a child of Cabernet Sauvignon and Trousseau Noir but it is not proven. Some people believe it is Gros Verdot, but no one is certain so that is likely untrue. Dr. Pfeffer was a horticulturist in San Jose who identified the variety and named it! (Pfeffer is also the name for pepper in German). Sogi is a nickname for the area where the vineyard is located in relation to our winery. Broc Cellars is located on 5th and Gilman Street in the Gilman district of Berkeley. The vineyard is located South of Gilman – hence SOGI! The image is a Sugi – which is a cedar ball in Japan hung outside of sake breweries that we admire on our trips to Japan. We loved the idea of Sogi and Sugi!

VARIETAL: 100% Cabernet Pfeffer

VINEYARD: Enz Vineyard

LOCATION: Lime Kiln AVA

ALCOHOL: 12.5% 

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Mixed case special! 2022 Love Red and 2022 Got Grapes Red

The 2022 Love Red and 2022 Got Grapes Red are both chillable, versatile wines that offer refreshing flavors to suit any mood.

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 A truly exceptional duo from Massa Vineyard in Carmel Valley. Our 2023 Broc Massa Cabernet and 2023 Happi Chenin are guaranteed to be your next go-to showstoppers. 

The Broc Massa Cabernet Sauvignon has lustrously blue fruits and a silky whisper of tannin. A slightly fruiter and soft cabernet expression with a lot of aging potential. 

The Happi Chenin shines in the bottle. Truly! We are fortunate to bring in a small amount of this Chenin Blanc each year from this three-acre planting. The wine has a natural acidity that shows off the mountain fruit, with minerality as the focus

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Celebrate the season with our Lagrein & Wirth Zinfandel Duo! This festive pack features the vibrant flavors of Lagrein and the elegant fruit character of our Wirth Zinfandel— Enjoy these crowd-pleasers with your favorite holiday dishes! The labels themselves will adorn the table with holiday cheer.

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Tasting Notes: White - Orange flower, Sea salt and Fuzzy fruit | Red - Red Vines, Black Plum, and Charcuterie

Enjoy double the fun! This pack includes a bottle each of our 2023 Got Grapes White + 2022 Got Grapes Red.

Our Got Grapes collection celebrates the fun and free-spirited side of wine.  No two vintages are the same. So enjoy these two playful pals together. They won't be back again.

The Got Grapes White is 100% Orange Muscat from Hartwick Vineyard in Lodi with an elegant bouquet.

The Got Grapes Red is a 'best of' blend of exciting grapes we use in our classic Amore and Love reds. It's a red that smartly walks the tightrope of pensive structure with lighthearted fruit.