BROC CELLARS

Chris Brockway is the owner and winemaker at Broc Cellars. His ultimate goal is to work with organically or biodynamically farmed fruit from vineyards in unexplored or forgotten Californian appellations. He isn’t shy about using heritage or unorthodox grapes. His winemaking practices are minimal, often avoiding sulphur right until bottling and letting everything ferment via natural yeasts.

2017 LONE PINE LAGREIN ROSÉ

The Lagrein for this project is grown by Charlie Cosens in El Dorado County, 1700 feet above sea level. The soils here are volcanic, shale and granite. The grapes are crushed by foot and after an hour the juice was pressed off. The wine is settled for a couple days in neutral oak before being racked off into a concrete egg. 12% ABV

794838

2016 COUNOISE

Eagle point Ranch planted four acres of Counoise in 2007 using clonal material from Tablas Creek (Which used clonal material from Beaucastel in the Rhone). This organically farmed vineyard rests high (1800 feet) in the Mayacamas in Mendocino. The soils are thin and iron rich. The grapes were de-stemmed and fermented in five ton, open top troniques. The wine then ages in 600-1200L German oak barrels for ten months before bottling. 13% ABV

786988

 

2017 VINE STARR ZINFANDEL

The two vineyards that supply fruit for this cuvée are Arrowhead Mountain and Buck Hill Vineyard. Soils here are volcanic in origin and Buck Hill even has a small terraced parcel planted on white volcanic ash. The grapes are destemmed and fermented in five-ton stainless steel tanks. After a short time on skins, the wine is pressed off and aged in neutral French puncheons for ten months until bottling. 12.5% ABV

791283

2017 LOVE RED

The grapes for this cuvée come from 50-70-year-old, head trained, dry farmed vines in Green Valley. A small amount of Syrah and Cabernet Sauvignon were also sourced for neighboring Wirth Ranch. Carignan (50%) and Syrah (8%) we only partially destemmed before fermentation in stainless steel and concrete. The Valdiguié (36%) was fermented carbonically, and the Cabernet Sauvignon was all destemmed. The wine is aged in neutral barrel for eight months. As with all their wines, a small amount of Sulphur was added four weeks before bottling. 12.5% ABV

786985

2016 OLD VINE CARIGNAN

Oat Valley Vineyard is located in the Alexander Valley. The 130+ year old vines are own-rooted as the soils here are too sandy for phyloxera to take hold. This field blend consists of Carignan (85%), Alicante (10%), Zinfandel (4%), and Palomino (1%). The whole clusters undergo partial carbonic maceration. The pressed wine undergoes a six month élevage in concrete before being bottled. 13% ABV

786989