ABOUT THIS WINE:
The Barbera and Primitivo are from Fox Hill Vineyard, 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 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.
The Barbera, Sauvignon Blanc, and Primitivo fermented together whole cluster, layered alternating each variety until we reached the top of the tank and sealed it. True carbonic fermentation occurred. We pressed the wine to age in a 41 hL concrete tank, one of our sandstone terra cotta jars, and 2 neutral French oak barrels. This wine walks the line of being a dark rosé and fresh light red. We recommend chilling it down for warm weather enjoyment.
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.
$29.99 Excl. tax
$33.99 Excl. tax