Broc Cellars, started by Chris Brockway, proves that you don’t need to rely on the crutches of modern technology to make beautiful wines. Don’t get me wrong, he’s happy to use science along the way, but instead of manipulating he uses his knowledge to guide the wine along. This means organic grapes harvested at the exact right time; indigenous yeast populations for fermentation; no sugar nor acid nor colour nor artificial flavor nor enzymes nor diammonium phosphate added; no new oak is used; the wine is not fined nor filtered; less than half the sulphur of a normal wine is used. The results speak for themselves.
“Cabernet Pfeffer’s origins are poorly understood. It may be Gros Verdot, a long forgotten Bordelais variety, or perhaps a crossing of Cabernet Sauvignon and Trousseau, or something else entirely. There were less than 20 tons of this grape in the entire country in 2019 (compared to nearly 700,000 tons of Cabernet Sauvignon) making it an extreme rarity. The 40 year old dry farmed vines are in the Lime Kiln Valley’s only vineyard: the renowned Enz Vineyard. The grapes underwent carbonic maceration before being pressed off into neutral barrel for a nine month élevage. Only 139 cases were produced. 12.5% ABV” – Erik Mercier, Juice Imports