Broc Cellars Love Red 2022 Cans
Broc Cellars Love Red 2022 Cans
Half Bottle in a can
From the winemaker: This is a versatile wine perfect for all red wine loving friends. Our Love Red is the everyday, anytime California red wine we make to showcase the old heritage vines that produce amazing fruit. We can a small amount of all Love wines to make them accessible for any outdoor adventure or occasion. This year’s Love Red is more dynamic than in past vintages, with a subtle touch of tannin and pleasant structure to pair with food, while remaining light and fresh.
Carignan 56% | Syrah 22% | Grenache Noir 12% | Valdiguié 10%
California, United States
The Love Red grapes are harvested early to highlight the fruit and preserve acidity. It’s fermented only by native
yeasts. The Carignan was fermented mostly carbonic. We destemmed then fermented the Syrah, Valdiguié,
Mourvèdre, Petite Sirah and Zinfandel in stainless open top fermenters. The Grenache Noir was fermented
carbonic. The wine was aged in a combination of mostly neutral French oak barrels and concrete tanks. Carignan
delivers the blue fruit, while Syrah and Mourvèdre add depth. Valdiguié and Zinfandel add brightness, and
Grenache Noir brings it all together, adding a certain ‘prettiness’ to the wine.
VITICULTURAL AREA :
The Carignan grapes come from 70+ year old vines in Mendocino County. Wirth Ranch grows the Syrah,
Zinfandel, Petite Sirah and old vine Valdiguié. It is located Solano County Green Valley, an area tucked between
Napa and Suisun Valley. Rosewood Vineyard is located in Mendocino, growing old vine Carignan and Valdiguié.
The Grenache Noir come from Lake Mendocino Vineyards – located at 1200 feet on the north side of Lake
Mendocino. Rosewood and Lake Mendocino Vineyards are CCOF and Wirth Ranch farms organically.
ABOUT THE WINEMAKER
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.
His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.