As the interest in natural wines continues on, our staff found 4 wines that we love…and not just for the care taken in their production, but for being delicious.
About Broc Cellars:
At Broc Cellars, all wines are made using spontaneous fermentation, a process that means using only native yeasts and bacteria that exist on the grapes in order to make wine. They don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulfur is a naturally occurring element in all wine, the amount found can vary. Broc Cellars will add little to no S02, depending on the wine and style.
Broc Cellars 2018 Love White Blend, Madera Foothills, California
38% Marsanne, 28% Rousanne, 17% Grenache Blanc, 12% Picpoul
Winemaker’s Notes: “The grapes were harvested during the third week of August to help preserve the grape’s natural acidity. The grapes were co-fermented and aged in a combination of a 5-year-old 25hL Hungarian oval cask, 60gal barriques, 150gal puncheons, and 20-year-old 660gal German ovals for 8 months with no S02. Malolactic fermentation was allowed to happen naturally. Grapes for the Love White come from our friend Oscar Ramos’ vineyard – Love Ranch. Located 35 miles south of Yosemite National Park in Madera County. At 1,350ft elevation, it’s not your normal Central Valley Vineyard. The soils are made up of granitic schist and there is no use of chemicals, pesticides or herbicides. We keep a large amount of leaves on the vines to protect against the heat. We also keep a slightly larger crop to disperse much of the sun’s energy to prevent the sugars from spiking and to help maintain the alcohols below 14%. 12% abv. 700 cases made.”
Tasting notes: This California white blend delivers lots of bright citrus refreshment. Pair this with a wide variety of vegetarian dishes or shrimp and grits.
Broc Cellars 2017 Love Red Blend, Green Valley, California
50% Carignan, 36% Valdiguié, 8% Syrah, 6% Cabernet Sauvignon
Winemaker’s Notes: “The Love Red grapes were harvested in the second week of September to preserve the grape’s natural acidity. The Carignan and Syrah were both whole cluster fermented and destemmed in concrete and stainless tanks. The Valdiguié went under carbonic fermentation in stainless steel. Aged for 8 months in concrete and neutral French oak barrels. The grapes come from 70-year-old vines in Solano County’s Green Valley. This area is tucked between Napa and Suisun Valley. Parenti and Wirth Ranch each provide Syrah and Valdiguié for this blend. The Carignan comes solely from Parenti Vineyard. The Cabernet Sauvignon comes from Wirth. The grapes of each vineyard grow in clay loam soils and come from mostly dry-farmed and head-pruned vines. 12.5 abv. 4800 cases made.”
Tasting notes: Fresh fruit, lightly spicy and very versatile. A delicious match to an easy summer cheese plate.
About The Hobo Wine Company:
Camp Wines were created by the Hobo Wine Co. to showcase the quality and value of Sonoma County wine. Camp works with top growers and vineyard managers in very high quality and responsibly farmed, though lesser-known, vineyards throughout Sonoma County to produce delicious, approachable, and affordable wines. The Camp wines employ native yeasts and malolactic bacterias for the primary and secondary fermentations without the use of commercial fermentation aids or additives. The wines are aged in real oak barrels and/or stainless steel tanks vs. alternatives or flavoring agents.
2016 Camp Cabernet Franc, Sonoma County, California
Winemaker Notes: “The 2016 Cabernet Franc is roughly 30% from the organically farmed Mojon’s Bench in Alexander Valley and 70% from the biodynamically farmed Puma Springs in Dry Creek Valley. Each lot was fermented with 50% whole clusters and the final blend was aged in neutral French barrels ranging from 1-5 years old. Camp’s intention is to produce lean, almost herbaceous CF that has structure and varietal integrity.”
Tasting Notes: Tastes more like fine Loire Valley Cab Franc than an overweight California version. Pair this with mushroom risotto with plenty of fresh parmesan.
2017 Camp Cabernet Sauvignon, Sonoma County, California
86% Cabernet Sauvignon, 12% Merlot, 2% Malbec
Winemaker’s Notes: “Grapes were sourced from 7 distinct vineyards in Alexander, Sonoma, and Dry Creek Valleys. Each ranges in designation from sustainable to certified organic. All lots were fermented in stainless steel with 1-2 punchdowns per day. The wine was then aged for 9 months in neutral French oak barrels. 13.2% abv. 3,149 cases made.”
Tasting Notes: Complex aromas and flavors abound. Spice, red fruit and vanilla with a touch of tannin. Grill either portobellos or porterhouses.