2022/23 Broc Cellars “Got Grapes” Red Blend, California, USA
ABOUT THIS WINE
Vineyard/Cellar Stats: Organic farming at two dry-farmed North Coast vineyards: Rosewood, with sandy clay loam soils at 400 ft elevation in the city called 10,000 Buddhas in Ukiah & Ricetti Vineyard, also in Mendocino; grapes are destemmed and fermented on the skins then pressed sweet into tank where they finished fermentation and aged in neutral French oak barrels for 6 months;zero added SO2; 12% ABV; 400 cases.
ABOUT THIS PRODUCER
Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis.
He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.
Original: $22.99
-65%$22.99
$8.05Product Information
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Description
ABOUT THIS WINE
Vineyard/Cellar Stats: Organic farming at two dry-farmed North Coast vineyards: Rosewood, with sandy clay loam soils at 400 ft elevation in the city called 10,000 Buddhas in Ukiah & Ricetti Vineyard, also in Mendocino; grapes are destemmed and fermented on the skins then pressed sweet into tank where they finished fermentation and aged in neutral French oak barrels for 6 months;zero added SO2; 12% ABV; 400 cases.
ABOUT THIS PRODUCER
Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis.
He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.
