$21
95% Cabernet Sauvignon + 5% Carbonic Carignan (145 year old vines!)
Not your typical Napa Valley Cab! This wine is a homage to the historic clairet wines of Bordeaux. It’s a light, fresh, chill-able red with bright, pure fruit and light tannins. Appropriate for breakfast, lunch and dinner!
Organic farming practices, natural winemaking.
Pair with Chef Bre’s Perfect Pancakes or an afternoon Le Goûter!
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Known inherently as the best red grape variety in the world, Cabernet Sauvignon is the epitome of a perfect international traveller. Boasting strong black fruit flavors, It can give distinct characteristics varying by the region and soil it comes from. These bold, concentrated, and age-worthy wines can lay down roots and thrive all around the world.
Cabernet Sauvignon is a natural cross between Cabernet Franc and Sauvignon Blanc originating from Bordeaux, France. The rich flavor and high tannin make a perfect pair to flavorsome red meats or simply elegant on their own.
Dating back sum 240 years ago, California wine started in San Diego at the Mission de Alcalá, the first Franciscan mission in The Californias. After the gold rush in 1849, wineries then began to populate in Northern California around Sonoma and Napa Valley and the industry took off. Things slowed down during prohibition, of course, but after winning in both the Chardonnay and Cabernet Sauvignon categories during The Judgement of Paris in 1976, California (particularly Napa Valley) was back on the map. California now makes up for 80% of wine made in the U.S.
California, famous for its fruit-forward, audacious wines that focus grape varieties like Cabernet Sauvignon, Merlot, Zinfandel, Chardonnay, Pinot Noir, and Syrah. California is characterized by a mediterranean climate, making this region ideal for full-bodies red wines. That being said, many areas closer to the Pacific Ocean benefit from cooling winds and layers of fog that are beneficial for grapes including Pinot Noir and many white wines.
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.
“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