Use my current location
Region: California - Mendocino
Grapes: 52% Barbera, 24% Primitivo, 24% Sauvignon Blanc
Alcohol: 12%
Notes on the Wine
VINEYARD: Fox Hill Vineyard (for the Barbera and Primitivo). Fox Hill Vineyard is located between Hopland and Ukiah in Mendocino. The soil is mostly sandstone with rocks and pebbles found everywhere including quartz. The vineyard is farmed organically.
Mi Hija Vineyard (for the Sauvignon Blanc) is a neighboring vineyard located in the Redwood Valley of Mendocino. The Sauvignon Blanc from Mi Hija elevates the wine by adding a pretty floral note. The vineyard is farmed biodynamically.
VINIFICATION: All three varieties were picked very early in the morning, all on the same day in early September, with a dark orange sky from the fires beginning to blaze all over California. Broc Cellars wanted to make a wine to release in the summer – a chillable easy-drinking light red. The Barbera, Sauvignon Blanc, and Primitivo fermented together whole cluster, each varietal layered in alternating pattern until the grapes reached the top of the tank, at which time the tank was sealed. True carbonic fermentation occurred. The wine was then pressed to age in a 41 hL concrete tank, a sandstone terra cotta jar, and two neutral French oak barrels.
494 cases produced (14cs available for MA)
TASTING NOTES: This wine walks the line of being a dark rosé and fresh light red. We recommend chilling it down for warm weather enjoyment.
Notes on the Producer
Broc Cellars was nothing more than an idea not that long ago, about making wines that were “site specific”. Where the wines true character came from using only sustainably, organically, or biodynamically grown grapes from areas that most would consider marginal climates. Believing that vineyards develop ‘true’ character and complexity when they have to struggle to survive.This can come from many different aspects: poor nutrient and water holding capacity, steep slopes, cool temperatures, or from old vines that are dry farmed. In the cellar we try to continue this practice using minimal intervention, in an effort to let the grapes speak for themselves.
We are a ‘low wattage’ winery in the sense that we have very little modern equipment. Grapes are pitchforked whole-cluster into the fermenters, fermentation is allowed to happen spontaneously, all wines are basket pressed, with little/no sulphur used in our wines until bottling. True asphalt winemaking, in an urban winery.
