This wine comes from Wirth Ranch which is located in the heart of Solano County’s Green Valley, between Napa and Suisun Valley. The vines grow deep in iron-rich soils and is farmed organically.
This wine is pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining were left whole cluster to line the bottom of the tank. Fermented with native yeast, no S02 and pressed early to lessen the amount of tannins in the wine. Once the grapes fully mortified and bled color to the inside of the grape, they added 5% of 145 year old vine carbonic Carignan to the Cabernet Sauvignon.
Broc Cellars – California Natural Wine
“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. This is unlike many of the wines you will see in grocery stores or on wine shop shelves and in restaurants. 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 grapes that we 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 insure 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