Broc Cellars ‘Massa Vineyard’ Cabernet Sauvignon 2023
Location: United States, California
Winemaker: Chris Brockway
Grapes: Cabernet Sauvignon
From the Producer: Massa Vineyard is an 88 acre vineyard that overlooks the Cachagua region of Carmel Valley and sits at 1,500 feet in elevation. Just 3 acres are planted with Chenin Blanc and harvested by only a few winemakers, including us. The vines thrive among the loamy, sandy soils, which Massa dry farms. The vineyard has been certified organic since 1996 and incorporates water conservation, composting and cover cropping into their farming practices. Compost is spread in the middle of the vineyard rows to nourish the healthy organic vineyard soil. We are grateful for the opportunity to work with this special vineyard.
California Cabernet Sauvignon is delightfully varied. Our version steers away from the big, bold and brash representations and instead coaxes out the grape’s more fruit-forward side. We harvest from Massa Vineyard, a unique site that sits at 1,500 feet in elevation with vines nestled among loamy soil. This Carmel Valley Cabernet has lustrously blue fruits and a silky whisper of tannin. The whole cluster grapes saw regular pumpovers during fermentation in stainless steel tank. It was then pressed into neutral French oak barrique and aged for 10 months.
From the Importer Selection Massale: Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born. His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.
Location: United States, California
Winemaker: Chris Brockway
Grapes: Cabernet Sauvignon
From the Producer: Massa Vineyard is an 88 acre vineyard that overlooks the Cachagua region of Carmel Valley and sits at 1,500 feet in elevation. Just 3 acres are planted with Chenin Blanc and harvested by only a few winemakers, including us. The vines thrive among the loamy, sandy soils, which Massa dry farms. The vineyard has been certified organic since 1996 and incorporates water conservation, composting and cover cropping into their farming practices. Compost is spread in the middle of the vineyard rows to nourish the healthy organic vineyard soil. We are grateful for the opportunity to work with this special vineyard.
California Cabernet Sauvignon is delightfully varied. Our version steers away from the big, bold and brash representations and instead coaxes out the grape’s more fruit-forward side. We harvest from Massa Vineyard, a unique site that sits at 1,500 feet in elevation with vines nestled among loamy soil. This Carmel Valley Cabernet has lustrously blue fruits and a silky whisper of tannin. The whole cluster grapes saw regular pumpovers during fermentation in stainless steel tank. It was then pressed into neutral French oak barrique and aged for 10 months.
From the Importer Selection Massale: Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born. His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.
Location: United States, California
Winemaker: Chris Brockway
Grapes: Cabernet Sauvignon
From the Producer: Massa Vineyard is an 88 acre vineyard that overlooks the Cachagua region of Carmel Valley and sits at 1,500 feet in elevation. Just 3 acres are planted with Chenin Blanc and harvested by only a few winemakers, including us. The vines thrive among the loamy, sandy soils, which Massa dry farms. The vineyard has been certified organic since 1996 and incorporates water conservation, composting and cover cropping into their farming practices. Compost is spread in the middle of the vineyard rows to nourish the healthy organic vineyard soil. We are grateful for the opportunity to work with this special vineyard.
California Cabernet Sauvignon is delightfully varied. Our version steers away from the big, bold and brash representations and instead coaxes out the grape’s more fruit-forward side. We harvest from Massa Vineyard, a unique site that sits at 1,500 feet in elevation with vines nestled among loamy soil. This Carmel Valley Cabernet has lustrously blue fruits and a silky whisper of tannin. The whole cluster grapes saw regular pumpovers during fermentation in stainless steel tank. It was then pressed into neutral French oak barrique and aged for 10 months.
From the Importer Selection Massale: Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born. His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.