Sunday, June 7, 2009

2007 Broc Cellars, Mourvedre "Luna Matta Vineyard", Paso Robles

Chris Brockway is no ordinary vintner. Starting his label, Broc Cellars, four years ago, Brockway is part of a new generation of winemakers that is bringing this age-old practice into urban settings. From sourcing his grapes up north and down south to using less interventionist methods, this former Nebraskan is also part of a new community of urban vintners. In 2004, he launched his label and began to produce the French-style reds that had opened his mind to winemaking in the first place.

Brockway opened his winery in June in Berkeley. He's now running a one-man show, making standout Syrahs and Grenaches in a space he shares with Sasha Verhage of Eno Wines. Audrey Sherman - San Francisco Chronicle

Body: full
Color: deep red
Aromas: chewy black cherry, red licorice, earthy, gamey
Case production: 51
Ageing: 18 months aged sur lie

From their website: This is the first vintage of Mourvedre from Luna Matta Vineyard located in the Westside of Paso Robles. Its soil is predominately limestone, with an abundance of quartz scattered throughout. Harvested from a southwest facing slope and fermented with 80% whole cluster, this wine was aged on its lees for 18 months with no sulphur until bottling.

Chris tried to capture some of the garrique of Bandol, while maintaining the minerality of the limestone predominant in the upper Westside of Paso Robles.

Small production and a thoroughly hands-on approach are two key elements in the Broc Cellars winemaking philosophy. In attempting to capture the mysterious transformation of the grape, Chris follows the life of his wines closely. He works with the vineyard owners throughout the growing season to ensure that the grapes will be at their best by the time they come in to be crushed. The fermentation process is handled in small bins, and the must is hand punched 3 to 4 times a day. The barrel program involves some new French Oak, but there is a European sensibility involved that leaves the wine with only a subtle oak presence.

Eat with: pan-roasted duck breast, parsnip purée, savoy cabbage & blood orange-star anise gastrique.

Website: http://www.broccellars.com/