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, Broc tries to continue this practice using minimal intervention, in an effort to let the grapes speak for themselves.
Don't miss this very special Producer Dinner featuring winemaker Chris Brockway and three of his extraordinary wines.
Fried Padrons, Chickpeas, Purslane
/ Tartine Bread, Vella Butter, Saffron Almonds
2011 Sparkling Carignan
Heirloom Melon + Barrel-aged Feta, Smoked Shallot, Cracked Castelvetrano Olives, Tres Osos Olive Oil
2013 Grenache Blanc Central Coast
Lamb Kofte, Blistered Tomatoes, House Preserved Lemon, Wild Greens + Summer Herbs
2013 Valdiguié Green Valley Solano County
Berry Galettes, Kamut Crust, Rose Sugar