Type: Red
Country: USA
Region: California, North Coast
Grape Variety: 72% Carignan, 20% Valdiguié, 8% Syrah
Alcohol Percentage: 12.5%
Viticulture: Natural Wine | Organic Farming
Terroir: The grapes come from 70+ year-old vines in Solano County’s Green Valley and Mendocino County. Wirth Vineyard is in Solano County’s Green Valley, an area tucked between Napa and Suisun Valley. Both Rosewood and Ricetti Vineyard are located in Mendocino. The grapes of each vineyard grow in sandy loam soils and come from dry-farmed and head-pruned vines. Wirth Vineyard practices noncertified organic farming. Ricetti and Rosewood are both certified organic.
Ageing: 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 four 70-year-old dry-farmed vineyards. The Valdiguié and Syrah were whole cluster. The wine was aged in a combination of neutral French oak barrels and concrete tanks.
Color: Light red
Nose: Aromas of fresh fruits and lavender
Palate: Light bodied with flavours of fresh berry and cranberry. A wine that is sophisticated without being fussy
About the Winery:
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC Davis and Fresno State, Chris’s experience of drinking and enjoying more low-intervention wines persuaded him to take a somewhat different path to most of his classmates. In 2002, he began working at an urban winery in Oakland, before leaving in 2006 to set up his own label from a small industrial unit in Berkeley. Today he runs his operation from a bigger premise around the corner, but the focus remains producing wines from organic or biodynamic fruit in a decidedly hands-off fashion – natural ferments and no additions.
Chris is an open-minded and innovative winemaker and his winery reflects this, packed from floor to ceiling with the innumerable projects that he has on the go at any one time. Terracotta fermentation vessels (based loosely on amphorae) full of Nero d’Avola vie for space with sealed tanks of Carignan going through carbonic maceration and a lineup of majestic open-top wood fermenters.
At Broc Cellars, all of their wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine. They 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. They add little to no S02, depending on the wine and style. The grapes that they work with are grown without using synthetic pesticides, herbicides, fungicides, or fertilizers.
“Our goal in making wine is to bring out the natural expression of the grape. We decide on a wine by wine basis how we want to do that. We have more freedom now to make the choice not to add Sulphur. There is a bigger market for us to go in the direction we want to go. To counter that we are doing more to ensure our vineyards are using the farming practices we support. We’re also committed to detailing exactly what decisions we make during the course of our winemaking process.” – Chris Brockway