The fruit was destemmed and pressed into stainless steel tank. All three varieties fermented together just over 30 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. This is a 100% finished wine.

Broc Cellars was nothing more than an idea not that long ago, about making wines that were “site specific”. Where the wines true character came from using only sustainably, organically, or biodynamically grown grapes from areas that most would consider marginal climates. Believing that vineyards develop ‘true’ character and complexity when they have to struggle to survive.This can come from many different aspects: poor nutrient and water holding capacity, steep slopes, cool temperatures, or from old vines that are dry farmed. In the cellar we try to continue this practice using minimal intervention, in an effort to let the grapes speak for themselves.