The red Vernatsch grape is also known as Schiava which hails from the Alto-Adige region of northern Italy. The vines are trained in the old Pergola system at altitudes ranging from 400 to 450 meters in elevation. Vernatsch is an addictive, lightly hued red wine that works wonders with appetizers and fish alike. Fermented in stainless steel tanks then transferred to old wood barrels to settle for around 7 months before bottling. Serve slightly chilled.
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Wintering at the Beach
Grape Varietal: Sangiovese (organic)
Vineyard: Chance Creek in Mendocino, California
Originally planted for Palomino grapes to make Sherry, Chance Creek was purchased by Lou Bock in 1979, after being neglected for over 25 years. Low pH soils and cool nights keep the vineyard's Sauvignon Blanc and Sangiovese bright and fresh. Bock practices organic farming.
Winemaking method: Carbonic maceration, no additives and no fining.
Tasting Notes: A structured and bright wine with notes of cherry, dark berries and tangerines
Pretty deep colour. The nose offers a beautiful aromatic complexity, marked by Grenache and a hint of blackcurrant brought by the ripe Syrah. On the palate, it shows complexity with tannins still present, but with finesse and elegance, and a beautiful freshness.
Grenache, Syrah and Mourvedre
Chambers and Chambers
In 2016 Cleto Chiarli started a collaboration with local farmers in the Castelvetro area that have long embraced organic viticulture practices. These individuals are members of the Cantina Sociale di Settecani, with whom Chiarli has been partners with for many years prior to this project. Chiarli supervises and controls the quality of the farming and viticultural practices of the vineyards. The grapes are brought to Cleto Chiarli at the time of harvest and the Chiarli winemaking team proceeds with vinification.
After selective sorting of the harvested grapes before vatting on a sorting table, the bunches of grapes are vatted whole (no de-stalking or crushing).
They are vinified using traditional Beaujolais methods, where the bunches are kept whole throughout vatting, which lasts 7 to 8 days.
In this way we craft a ruby-coloured Beaujolais-Villages with pleasant red fruit aromas (raspberry, red currant, strawberry). The tannins are supple and blend in beautifully. This fruity wine will be tasty all the time of day.
Elegant ruby color with purple tints. The nose is fresh and pleasant with strawberry, blackcurrant and spices aromas (pepper). In the mouth, the entry is tender and elegant then ample and harmonious with silky tannins. An elegant red wine, fruity, light, easy to drink.
This wine will pair well with red meat, white meat, salads, cheeses and red fruits dessert. Perfect to accompany barbecues.
Southern Wine and Spirits
Rickshaw Pinot leaps out of the glass with bright notes of dried cherry and pine. It is followed by a truly silky palate of wild strawberry, red plum and pomegranate. The wine is bolstered with its usual energetic spine and a slightly salty finish.
Chambers and Chambers
Deep color which foreshadows intense, but never excessive scents. It combines roundness and austerity.This artisanal Lambrusco from the Chiarli family in Emilia-Romagna, the oldest producer of Lambrusco in Italy. Made from single-vineyard Grasparossa grapes, this Lambrusco has bright blackberry and raspberry fruit. This sparkling red will dance on your tongue before finishing dry.
Grapes: 25% Syrah / 25% Roussanne / 20% Zinfandel / 20% Marsanne / 10% Viognier
This cuvée is a mashup of three separate lots. The first is a coferment of whole cluster Syrah, Marsanne and Viognier (both destemmed) that was left on the skins for 3 weeks. The second is a blend of Syrah and Zin - the Syrah went carbonic for a month and the whole clusters of Zin were left on the skins for 2 ½ weeks. The third is a blend of Viognier, Marsanne, and Roussanne - the Viognier went carbonic for 2 weeks before being pressed together with the later-ripening Marsanne and Roussanne.
Grapes: Grenache, Muscat, Cabernet Sauvignon, Zinfandel, Mourvèdre, Syrah, Marsanne, Viognier
The resulting wine is somewhere between a dark rosé and a light red. You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache. It's like Hi-C fruit punch on acid. It's ready for the party & ready for the izakaya. A Subject to Change signature. Serve chilled!
Method: We pick everything that’s ripe in two passes. Each pick represents between four and six varieties. The fruit was then foot-crushed, macerated whole-cluster for three to five days and then pressed to a tank. The juice was barreled down for fermentation and seven month elevage in a combination of neutral 225L barrels and 500L puncheons. The two lots were racked together for bottling. As always - unfined, unfiltered, no SO2.
As assembly of each of the blocks and clones from their estate holdings within the Sta. Rita Hills and predominantly fermented as whole clusters. We have always viewed the stem as an inherent part of the cluster, much like a skeleton within a body. The approach is akin to cooking meat on the bone such chicken breast on the ribs. The outcome is that the stem’s participation acts like a corset to render the wine more stern and to lift up the fruit aromatic by fermenting largely as whole berries. The tannin architecture in the wine is also largely a stem derivative which substantiates the back of the palate and is more savory in nature much like tea or soy, but has aromas of pomegranate, white tea, and raspberry. Flavors of dried fig, white truffle and ripe cherry.
This is Greg Brewer's appellation blend rather than his single-vineyard expressions, but it's still incredibly dynamic and delicious. A fresh and fruity strawberry-slushie aroma is met with notes of crushed slate and star anise-spiced cookies on the nose. The palate is bright in flavors of slightly tart cherries and ripe cranberries, but then come juniper and pine needle on the midpalate. Acidity pumps into the pomegranate and menthol finish.
Southern Wine and Spirits
Juicy and mouthwatering with delicate floral aromas and notes of strawberry, watermelon, and citrus.
Lively and bright, our Brut Rosé is perfect for brunches, birthdays, and beyond. Enjoy on its own or paired with brie, prosciutto, or chocolate-covered berries. Serve chilled.
The ultimate 90's throwback. A more refreshing take on your favorite summer fruit. Goes with a summer day at the pool (float not included).
Carbonated water, tequila, natural flavor, lime juice concentrate, watermelon juice concentrate
Pomagrana is a fruity, light and fragrant wine. On the nose, the aromas of fresh red fruit stand out, with light flowery notes. In the mouth, it is easy to drink, very fresh and with a long finish.
Harvest is performed by hand. Once in the winery, the grapes are completely de-stemmed and macerated for around 15 days. After the pressing, the grapes ferment with native yeasts in stainless steel deposits. After the fermentation, the wine remains in the deposits on its fine lees for 4 months. It is bottled after a gentle filtering.
Winemaker Fredi Torres farms all of his vines organically with biodynamic principles and all of the winemaking is non-interventionist. The only thing ever added to the wines is a little sulfur at bottling. All ferments are with native yeast and there is no fining or filtering. The goal is to make wines with bright acidity, pure fruit and low alcohol.
Sparkling in the traditional method, 100% Chardonnay. Terroir of glacial moraines on small yields. Very slow and soft pressing. Aging on fine lees in vats for 4 months then matured in bottles "on slats" for 12 months. On the nose, lively fruit and notes of white flowers, on the palate purity, roundness and minerality.
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.
Chambers and Chambers
VINEYARD: The Colombini Vineyard is a mid-century planting that was installed by Charlie Barra in 1942. Still in production, the Carignane block, off Road I in the Redwood Valley, is a bench land site that contains a diverse mix of Pinole series soils – a well-drained gravely mixture of clay with sedimentary materials. The 10 acre planting has been farmed by the Colombini family since the 1970s and has contributed to everything from sacramental wine to vineyard designated bottlings. Darin Colombini (2nd Generation) is the guiding hand that tends to the vines each year.
WINEMAKING: The handling was gentle, performing no more than two punch downs per day. It was apparent from the beginning that this wine would be special given the juice’s neon-magenta/blackened appearance which provided visual evidence of the potential and forced a delicate hand. The fragrant fermentation lasted a total of 18 days.
AGING: Wine was laid to rest for 12 months in 2 demi-muids. Both vessels were then racked and combined just 3 days prior to bottling.
This domaine is one of the estates owned and run by the three, hardworking Aubert Brothers, which they inherited from their father and named after him. They make very good Cotes de Rhone using a Grenache and Syrah blend. It is perfectly weighted, with ripe dark fruit and peppery spice.