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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:
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.
Tasting Notes: Tropical and lemon oil on the nose, grapefruit, kumquat and lemon-peel on the palate.
This year’s sparkling is a scaled-up Pét-Nat. The Chenin Blanc grapes arrived from Shell Creek Vineyard on an August morning. After a few hours on the skins, the grapes were directly pressed into stainless steel tank. We added Chenin Blanc must and transferred the wine into pressurized tanks while still slightly sweet to finish fermentation. Hand-bottled. No disgorging or dosage and light sulphur at bottling.
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 of a pleasing table wine. Unlike the playful nature of our other Zinfandel wine, Vine Starr, our Wirth Ranch Zinfandel is a special expression showcasing more 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 naturally fermented with 80% whole cluster and 20% destemmed fruit on top in stainless steel open top fermenters and saw pump overs of the juice twice per day. We aged the wine in neutral oak barriques for 10 months. Age up to 10 years.
Tasting Notes: White field roses, lychee and Yuzu peel on the nose, lime zest, pine tips and flaky sea salt on the palate.
The Orange Muscat is the flower child of our 2022 vintage. We knew early on we had something special and couldn’t wait to show off its beauty. Supple aromatics and a charming texture, Orange Muscat shows the best qualities of Muscat without being too perfumy. California is one of the few places Orange Muscat is grown and while ours is dry, it can often be made as a sweeter style. It comes from Hartwick Vineyard in Lodi and 2022 is our first vintage with this family-owned vineyard. After a light footstomp on arrival, we gently pressed the Orange Muscat into stainless steel tank for both natural fermentation and to age for eight months.
VARIETIES: 100% Orange Muscat
VINEYARD: Hartwick Vineyard
TOTAL PRODUCTION: 126 cases
2022 Grenache Gris Rosé
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Tasting Notes: Mead, apricot and freshly baked pie on the nose and peach, nectarine and lemon cookie on the palate.
The Grenache Gris is one of our favorite wines. The color varies each year depending on the canopy of the vines throughout the growing season. This year we footstomped the grapes and left the juice on the skins for 24 hours before being pressed. The wine began fermentation in stainless steel and then moved to ferment and age in a mix of sandstone jars and neutral French oak barrique. We aged the wine a little longer this year in sandstone jars to help further elevate the pleasing acidity in the glass. The Grenache Gris hails from Gibson Ranch, in McDowell Valley just inland of the town of Mendocino, where some 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.
Tasting Notes: White strawberry, crisp pear on the nose, salt-rimmed paloma, citrus pith and papaya on the palate.
This is one cheeky rosé – and we’re not talking about the sartorial nature of its name. Although the Zinfandel grapes come from Arrowhead Mountain Vineyard, the same vineyard as our Vine Starr, they have a characteristic all their own because of where they sit – high atop the mountain catching lots of sun. For this reason, we pick the grapes much earlier and love their balanced bright acid and softer palate. This vintage is a more captivating rosé that has an inviting acid structure and alluring paloma-like quality. We added Trousseau Gris, a new grape for us from the Cole Ranch AVA. The Trousseau Gris spent 10 days on skins before it was pressed into stainless steel tank to ferment and age in a single neutral French oak barrique. We brought in the Zinfandel grapes and foot-stomped whole cluster and macerated for several hours before being pressed into stainless steel tank to ferment and age. We blended the two together two weeks before bottling because, together, they brought out each other’s best qualities.
FUN FACT: Our first vintage of this same blend was in 2019. We loved the results and were waiting for the perfect time – and vineyard – to do it again.
VARIETIES: 90% Zinfandel | 10% Trousseau Gris
VINEYARD: North Coast
TOTAL PRODUCTION: 229 cases
2022 Amore Bianco
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Tasting Notes: Crisp green apple and jackfruit on the nose, mango and cracked pepper on the palate.
This is Italian sunshine in a glass. Our first vintage was 100% Tocai Fruilano, later adding Trebbiano and now Ribolla Gialla to showcase the liveliness of an Italian skin contact wine with grapes all grown at Fox Hill Vineyard. All three Italian varieties fermented on their skins in sandstone jars. The Tocai Friulano and Ribolla Gialla cofermented together. Two-thirds of the wine was pressed back into jars and 1/3 in neutral French oak barrels to age for eight months. The sandstone jar gives the wine that luminous amber color and subtle structure from the tannins. We fall more in love with what the sandstone jars 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.
Tasting Notes: Black Cherry, Savory Herb, Blood Orange
Our goal with Amore Rosso is to have fun - making wine from the many Italian varieties grown at Fox Hill. We picked the red grapes that were ready to be harvested at the same time. The intention was to make a delicious table wine, capturing the feel of an old school classic field blend. This wine has darker, vibrant fruit with some structure while still being bright and fresh. It also has depth and complexity which pairs so well with food.
Tasting Notes: Cherry, tamarind & mint on the nose, fruit punch & liquorice on the palate.
This wine is packed with energy, fun and even a bit of reverie – just like the Italian pop song that inspired it. We knew we had to give this co-ferment the spotlight when we tasted it shortly after our 2022 harvest wrapped. We love how the Montepulciano’s gentle structure and the Trebbiano’s playful acidity work so well together in the glass.
We harvested the Montepulciano and Trebbiano from Fox Hill Vineyard on the same day, field blend style. We layered the two together for co-fermentation in stainless steel tank with the Trebbiano whole cluster and the Montepulciano half destemmed and half whole cluster. Once pressed, the wine was then aged in concrete tank. The concrete tank we used is brand new this year and is the six concrete vessel in our cellar. We like aging some of our wines in concrete because it gives the same slight oxidative quality that barrels do, but without imparting any barrel sensory qualities. Using concrete can let the wine truly shine.
FUN FACT: The wine is inspired by the song Cuccurucucu by Franco Battiato, an Italian composer and pop singer.
Tasting Notes: Cherry, blackberry & chocolate on the nose, black cherry & cocoa on the palate.
The Amore Blendo is a quintessential Italian table wine. This refreshing blend of Sangiovese Piccolo, Dolcetto and Ribolla Gialla creates a light-bodied wine that pairs amicably with most foods or enjoyed on its own. This vintage is particularly special because all three grape varieties are harvested from Fox Hill Vineyards in Mendocino, which winemaker Chris Brockway has farmed since 2020. This year’s blend is full Italian too, replacing the Sauvignon Blanc from our prior vintage with a pleasantly grippy, forest fruit-driven Sangiovese Piccolo.
True to an Italian field blend, we harvested the Sangiovese, Dolcetto and Ribolla Gialla all on the same day in mid-September. We pressed all three varieties together into concrete tanks for co-fermentation. Once natural fermentation finished, we transferred the wine into neutral oak barrique to age for five months before bottling.
FUN FACT: The rows of Sangiovese Piccolo, Dolcetto and Ribolla Gialla grape vines all grow next to each on the North Forty block in Fox Hill Vineyard.
Tasting Notes: Green pepper, peony and cassis on the notes, strawberry jam, figs, and tart cherry on the palate.
KouKou is the textbook definition of a Broc red: Organically-grown grapes, fresh acidity, and winemaking that sometimes flouts convention to accentuate a wine’s best qualities. The key to the KouKou is the whole cluster fermentation, an atypical winemaking style when first harvested Cabernet Franc in 2010. We still make it this way today and love how it captures the grape’s bright and fresh characteristics. This focus on making a refreshing wine is a foundational style we emulate in making all of our red wines – they’re meant to pick you up, never weigh you down. The grapes were harvested from Santa Ynez Vineyard just outside of Santa Barbara in Happy Canyon. After harvest, the Cabernet Franc underwent carbonic, whole cluster fermentation in stainless steel tank, before being pressed and aged in neutral barrique for nine months. Ready to drink now or briefly age. Enjoy this vintage on the cooler side of cellar temperature.
FUN FACT: KouKou is our play on the fun French greeting “coucou”.
Tasting Notes: Swedish fish & sandalwood incense on the nose. Pear, apple & pomegranate on the palate.
Introducing your new favorite medium-bodied red. It’s a wine that will hold up to chillier months, but still feels refreshing when the temperature climbs and the days are long. Our Cabernet Pfeffer hails from two vineyards: Siletto Vineyards in San Benito and 40-year-old vines at Enz Vineyard, the only vineyard in the Lime Kiln AVA south of Hollister, CA. One of Cabernet Pfeffer’s greatest mysteries is when it arrived in California and how the small amount of Cienaga Valley plantings have stayed isolated in this area more than 100 years later. The Cabernet Pfeffer underwent whole cluster carbonic maceration in concrete tank to tame the grape’s bold tannins. Once fermentation finished, it was lightly pressed and aged in neutral oak barrique for five months. Easy to chill, fun to open.
FUN FACT: SOGI is a nickname for where the vineyard is located in relation to our winery. Broc Cellars is located in the Gilman district of Berkeley. The vineyard is located South of Gilman – hence SOGI!
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 is a great go-to red that smartly walks the tightrope of pensive structure with lighthearted fruit. The Got Grapes Red emerged from an extra bountiful 2022 harvest. After blending trials and bottlings for our mainstay reds like Love Red, Amore Rosso and Vine Starr, we held back a little extra from each to make one more fun and refreshing red. All varieties were fermented in stainless steel tanks, pressed and then aged in a mixture of stainless steel tank, concrete and neutral French oak barrique before the final blend. Enjoy with a slight chill or at cellar temp.
FUN FACT: Our first Got Grapes Red was a Trousseau and Zinfandel blend in 2017.
Tasting Notes: Fresh pear, lychee & spearmint on the nose, and salted green melon on the palate.
A staff favorite. Our 2022 Got Grapes White is 100% Cortese, our first time working with this varietal not commonly found outside of Italy. The bright salinity is a special characteristic infused from the Lost Slough Vineyard, where rich sandy soil teems with seashells and minerals. Whole clusters were foot stomped and then pressed to stainless tank to naturally ferment and age for 5 months. This wine was left unfiltered and unfined.
Our inaugural Got Grapes was a red blend of Valdiguié and Chenin Blanc, which debuted in 2017 at Ordinaire's annual Nouveau party in Oakland. We’ve embraced the opportunity ever since to have our Got Grapes label showcase blends and single varietals that catch our eye each harvest.
FUN FACT : The Got Grapes label is inspired by a truck with a giant grape person saying “Got Grapes” in purple graffiti art that was parked outside of Chris’s apartment in San Francisco for many years. The question always faced him each morning as he walked out of the door - “Got Grapes?”
VARIETIES : 100% Cortese
LOCATION : Lost Slough Vineyard - Clarksburg AVA
ALCOHOL : 12%
TOTAL PRODUCTION : 974 cases
VITICULTURAL AREA : The Cortese grapes come from Lost Slough – a 300 acre vineyard in the river delta area of Sacramento’s Clarksburg AVA. It is unusually cool for its location and very rich with minerals as the vineyard was once below sea level and still contains many shells in its sandy soil. We source a section of the vineyard that grows this beautiful organically farmed Cortese.
This is a MAGNUM 1.5L bottle, the equivalent of 2 bottles
Tasting notes: Lemon and pineapple on the nose. Crisp green apple, lime zest & lemon on the palate.
For the 2021 vintage, we picked early in the morning and left the juice on the skins until the afternoon, when it was pressed into stainless steel tank. We fermented the wine until dry, then added Chardonnay must to sweeten the wine and then bottled the juice. As it warmed up, fermentation occurred again in bottle, providing the gorgeous bubbles. The wine was disgorged by hand with no dosage. Our sparkling is made with love to be enjoyed until the last drop. Have fun and drink up!
VARIETIES: 87% Chenin Blanc, 13% Muscat
LOCATIONS: Paso Robles and Santa Maria Valley
VINEYARDS: Shell Creek Vineyard and North Canyon Vineyard
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.
Tasting Notes: Kaffir lime & orange peel on the nose. Key lime, grapefruit, honey blossom & sea salt on the palate.
This is one of the more interesting and complex Love Whites yet. It’s evolved over the years from a Rhône blend of Marsanne and Roussanne and this is the first year we’ve added Orange Muscat to the mix. California is one of the few places Orange Muscat is grown and it is often made in a sweeter style wine. For us, we love the beautiful aromatics and charming texture it brings to the wine. Picpoul from Windmill Vineyard is more substantially featured this year, which brings a new brightness to the blend that makes it hard to put down the glass.
All white grapes receive a light footstomp on arrival at the winery. It’s an important step for two reasons: We like the complexity the short skin contact gives the wine and, more functionally, treading breaks up the clusters to better fit everything into the press. After a gentle press, the wine goes into mostly neutral barrique with a small fraction into stainless steel tank where it’s fermented and aged for six months.
FUN FACT: Orange Muscat’s pedigree was hotly debated until DNA studies confirmed that it’s a crossing of Chasselas, Muscat Blanc and Petit Grains.
Tasting Notes: Fresh-picked strawberries & savory herbs on the nose. Watermelon aqua fresca, dried thyme, strawberry smash & sea salt on the palate.
This vintage is about abundance: From the expansion of grape varieties featured in this vintage to the flavors and textures up for exploration in the glass. The 2022 is mostly Valdiguié and Carignan with Zinfandel, Grenache Noir and Barbera – several new varieties to the Love Rosé blend.
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. Enjoy hints of freshly picked strawberries on the nose and watermelon agua fresca, sea salt and dried thyme on the palate.
“Wine is a thoughtful expense. We set out to make the Love wines with the intention of making more affordable blends that bring joy to the table and can be shared any day.” – Chris Brockway
Tasting notes: Blackberry and sunflower seed on the nose, pink peppercorn, black cherry and blueberry on the palate.
The Love Red grapes are harvested early to highlight the fruit and preserve acidity. It’s fermented only by native yeasts. The Carignan was fermented mostly carbonic. We destemmed then fermented the Syrah, Valdiguié, Mourvèdre, Petite Sirah and Zinfandel in stainless open top fermenters. The Grenache Noir was fermented carbonic. The wine was aged in a combination of mostly neutral French oak barrels and concrete tanks. Carignan delivers the blue fruit, while Syrah and Mourvèdre add depth. Valdiguié and Zinfandel add brightness, and Grenache Noir brings it all together, adding a certain ‘prettiness’ to the wine.
Making sparkling wine is always a fun adventure. We rarely make it the same way twice, which means there’s something new to discover and love about each vintage. We love the bubbles this year, which are soft, uplifting, approachable and thirst-quenching. This is a pétillant wine for all seasons. Snag a bottle for that special occasion or for making any occasion special.
This year’s sparkling is a scaled-up Pét-Nat. The Chenin Blanc grapes arrived from Shell Creek Vineyard on an August morning. After a few hours on the skins, the grapes were directly pressed into stainless steel tank. We added Chenin Blanc must and transferred the wine into pressurized tanks while still slightly sweet to finish fermentation.