ABOUT THIS WINE:
In the cellar, after the Arrowhead grapes arrived, we foot stomped whole cluster and left the grapes to macerate for 4 hours. Then we pressed into stainless tank where it fermented for 10 days and transferred to our 4400 liter stainless tank for 8 months. The Ricetti Vineyard’s Zinfandel was brought in and made as a light red wine, whole cluster. The small amount added to the Arrowhead base gives the wine its structure.
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.