- Our Clubs
Reminder: We only ship cider within California at this time.
This certified Biodynamic® perry is made from pears harvested from our friends at Mt. Hood Organic Farms an Organic and Certified Biodynamic® orchard just outside Hood River, Oregon. We used Starkrimson and Red Bartlett pears. The pears are fermented using indigenous, natural yeast and allowed to go through full malo-lactic fermentation with indigenous malo-lactic bacteria. Toward the end of fermentation the perry is blended together and bottled with some of the pear’s natural sugar still remaining. The perry continues to ferment in bottle resulting in a light carbonation known as the “Ancestral method”. This perry is crafted using a minute amount of sulfur to preserve its integrity. It is fermented using natural yeasts, natural malo-lactic bacteria, no added acid, no forced carbonation and absolutely no pasteurization; this perry is a living beverage that will continue to evolve in bottle.
VARIETAL: 100% Chenin Blanc
VINEYARD: Shell Creek Vineyard
LOCATION: Paso Robles (East Side)
TOTAL PRODUCTION: 800 cases
WINEMAKER’S NOTES: We use the Petillant Natural method for making our Love Sparkling. For 2020, we left the juice on the skins overnight and pressed into stainless steel tank. We fermented the wine until it reached 15 grams of sugar, then chilled the wine down to stop fermentation and bottled the juice. As it warmed up, fermentation occurred again in bottle. Wine spent 7 months in bottle and was disgorged by hand with no dosage. This is our first year bottling Love Sparkling Chenin Blanc. We wanted to have a sparkling join the Love label. This wine is made to be enjoyed until the last drop. Have fun and drink up.
VITICULTURAL AREA: Shell Creek Vineyard has sandy top soil and calcareous fossilized sea shells underneath. It was planted in 1972, and owned by the same family (Sinton Family), since the late 1800’s. The vineyard is SIP certified – it is sustainably farmed with no spraying of round-up.
At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.
The Love Red grapes are harvested early to highlight the fruit and preserve the acidity. The Carignan is a combination of whole cluster and destemmed fruit from three 70 year-old dry farmed vineyards in Northern California. The Valdiguié is 100% whole cluster and the Syrah is mostly destemmed. The wine was aged in a combination of neutral French oak barrels and concrete tanks. The Carignan delivers the blue fruit in the wine. Valdiguié brings out the brightness and lifting acidity. Syrah holds it together, adding depth and structure.
BLEND: 72% Carignan, 20% Valdiguié, 8% Syrah,
ALC: 12.5% alcohol
The Cain Concept is the ripest, roundest, fullest wine in our collection. The 2012 is a vintage of wonderful ripeness, that epitomizes our ideals of Cabernet Sauvignon grown in the classic Benchlands of the Napa Valley. It displays the aromatic complexity, smooth entry, balanced mouthfeel and graceful finish, which are the signatures of the Cain style. One of the best Napa vintages of recent history, the 2012 expresses all the warm, generous fruitiness which Cabernet Sauvignon can offer when grown in the best sites of the Napa Valley. It is simply bursting with fragrant aromas of fruit, flowers, tobacco and spice, all layered over a zesty, juicy structure that promises many years to come.
varieties: 73% Cabernet Sauvignon, 16% Merlot, 7% Petit Verdot, 4% Cabernet Franc
Varietal: Pinot Blanc, Chenin Blanc, Grenache Blanc, Riesling and Piquette (made from Grenache Blanc and Riesling).
Intricate peach, almond and pistachio flavors are backed by zingy acidity in this flavorful, lively and well-balanced wine. . Wine Enthusiast 92pts.
Lúuma is named after the original name of the Miwok village, Péta Lúuma. The Cabernet Sauvignon is made by Inizi, in collaboration with Revel Wine, with the goal of offering a bright, honest, food friendly wines at an every day price.
Flavors of cherry, blackberry, cassis, brambly fruit spice, chocolate and a subtle minerality. Food friendly, but also well suited for stand alone drinking. Being a young 2018, a quick decant for 20-30 minutes does wonders.
This is a delicious Petaluma Gap expression of California Chardonnay. Accessible to traditional Chardonnay fans while also appealing to those who appreciate a more natural style, it combines weight and body with a zippier acidity and balance. Fermented 80% in Stainless, 20% in oak (with 10% new) and 15% malolactic fermentation gives mineral undertones to a crowd pleasing domestic Chardonnay!
33% Colombard, 26% Marsanne, 23% Roussanne, 18% Muscat blanc
California · 921 Cases
This mineral driven wine gives off aromas of fresh ocean air, white pepper and kiwi. A beautifully light body that complements a variety of foods from Dim Sum to oysters. At only 9.5% alcohol, this one is great from brunch to aperitif to dinner and after. Take me anywhere!
Enjoy with citrusy fennel salad with herbs, delicata squash sprinkled with pistachio and pomegranate, glazed turnips and anything a lil’ salty.
Drink when soaking up sunny days at the park, phonebanking, weekends at the lodge watching the glistening snow fall through rays of sunshine, baking cookies (because why not), and post Zoom yoga.
A generous nose of tropical fruit, honeydew melon and flower. Round, medium mouthfeel highlighted by pear and saline minerality.
Just as the estate vines were taking root, we first made Pinot Noir on the flats of our Carneros farm in 2007, composed of equal parts of two California heritage clones ideal for the region’s dense clay: Martini and Pommard. The Martini grapes add spice and fresh, high tones complemented by the Pommard’s natural earthiness. Vinification methods are the same as our Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.
Method: The 2020 Tasty Waves Piquette is made by rehydrating the grape pomace (solids off of which the wine is pressed including skins and often stems) re-extract sugar, flavor and texture. The result is a very light and low-in-alcohol wine - think of it like the second steeping of tea - lighter but with many of the same flavors.
This one is like a fun, frothy Lambrusco-type beverage, with tart fruit and ripping acidity to cut through fat and salt -- which makes it a perfect companion for happy hour with a cheese/salumi board, or pizza, or taco night.