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Broc Cellars Love White 2022 Cans

Broc Cellars Love White 2022 Cans

Regular price $12.00 USD
Regular price Sale price $12.00 USD
Sale Sold out

Where: Berkeley, California - Mendocino County
Grapes: 26% Picpoul | 22% Clairette | 22% Orange Muscat | 15% Marsanne | 10% Roussanne | 5% Chardonnay
Body: Medium
Category: White 

Kaffir lime & orange peel on the nose. Key lime, grapefruit, honey blossom & sea salt on the palate. 

Fun Fact: Orange Muscat’s pedigree was hotly debated until DNA studies confirmed that it’s a crossing of Chasselas, Muscat Blanc and Petit Grains

From the winemaker, Chris Brockway:

This is one of the more interesting and complex Love Whites yet. It’s evolved over the years from a Rhône blend of Marsanne and Roussanne and this is the first year we’ve added Orange Muscat to the mix. California is one of the few places Orange Muscat is grown and it is often made in a sweeter style wine. For us, we love the beautiful aromatics and charming texture it brings to the wine. Picpoul from Windmill Vineyard is more substantially featured this year, which brings a new brightness to the blend that makes it hard to put down the glass. 

All white grapes receive a light footstomp on arrival at the winery. It’s an important step for two reasons: We like the complexity the short skin contact gives the wine and, more functionally, treading breaks up the clusters to better fit everything into the press. After a gentle press, the wine goes into mostly neutral barrique with a small fraction into stainless steel tank where it’s fermented and aged for six months.

organic //  native yeasts // low sulfites added // vegan
2022  //  355ml // ABV 11%





The forgotten border region of the northern Pfalz is riddled with limestone soils making it perfect for, among other things, certain varieties that do well in Burgundy, like, well, Chardonnay.

Yet here the temperatures are a bit cooler, the nights a bit brisker, and so the Chardonnay that the young brothers Brand farm comes to us with a tad more acidity, a few thousand more volts of electricity than most of the more luxurious examples from Burgundy and the New World. 

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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.