|Varietal||Valdiguie, Zinafandel, Trousseau|
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. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.
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." - Selection Massale
WINEMAKER’S NOTES: The fruit was destemmed and pressed into stainless steel tank. All three varieties fermented together just over 30 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. This is a 100% finished wine.
VITICULTURAL AREA: Ricetti and Rosewood Vineyards are located in Mendocino County. Wirth Vineyard grows in Solano County Green Valley – which is located just east of Napa Valley. All vineyards are dry farmed and do not use any herbicides, pesticides or synthetic fertilizers. Ricetti and Rosewood Vineyards are CCOF. Wirth is not certified but also practices the same farming.
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