NEW! Broc Cellars 'Love Red', North Coast, California 2015

Love Red Broc Cellars.jpg
Love Red Broc Cellars.jpg

NEW! Broc Cellars 'Love Red', North Coast, California 2015

23.50

Wine Number 2 in Oz Clarke's 'Best of California Under £40.00' for Decanter Magazine

California is used to huge seismic shifts, so it should be able to cope with a small realignment in style among a few of its younger winemakers, whose focus is shifting away from the old guard of Cabernet Sauvignon and Chardonnay towards Rhone varieties (nothing new there), but treating them with a lightness of touch that is more in keeping with red wines from Beaujolais or the Loire (lower alcohol, partial whole-bunch fermentation and carbonic maceration).

The 'Love Red' 2015 is a gorgeous, summery blend Carignan, Syrah and Valdiguié from 50-70 year old wines in Solano County’s Green Valley. It's made to be drunk young and slightly chilled, but that makes it sound more of a frivolity than it really is, because there's a silkiness to the tannins and a depth to the fruit that give it the sort of richness and elegance that you might find in a really serious Morgon. The Carignan and the Syrah were vinified 'conventionally', but the Valdiguié was whole-bunch fermented and that inclusion of the stems and the intracellular fermentation give the wine its sappy vitality, which is balanced by the richenss of the other two varieties. One of the softest, silkiest wines on our list. 13% alc. Drink now-2020 (conservatively).

Decanter (Oz Clarke): "Fascinating cherry blossom drifts over sour but ripe plums with a bright redcurrant note at the back. Rustic wild raspberry gives that big boost of acidity, with perhaps a little complexity from a hint of brettanomyces underneath. Drink now-2022." 94 points

Winemaker's Notes: Our fourth, and most exciting bottling of
Love Red yet! The grapes were harvested in the second week of
September to help preserve their natural acidity. The Carignan and
Syrah were 100% de-stemmed and fermented in stainless steel
tanks. The Valdiguie went under carbonic fermentation in stainless
steel. Aged for 8 months in neutral French oak barrels and blended
before bottling. 

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