Winery notes: "At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything - this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.
This is our second vintage making Trousseau after we had old Syrah vines at Wirth Ranch grafted over in 2016. The cuttings were propagated from the Jackson Vineyard planted in 1888. 100% destemmed, fermented and aged in tank for 6 months. Bottled unfiltered with no sulphur."
100% Trousseau Noir, 140 cases produced. *Natural Wine*
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By: Blake Conklin
K&L Staff Member
Being the Jura fanboy I am, I was really excited to see what domestic Trousseau was all about, and I have to say, I was rather impressed. Lighter bodied, with nice notes of pomegranate, cherry, herbs, and fantastical acidity, the Broc Cellars Trousseau can easily be a porch pounder. I would definitely like to put a slight chill on this one.
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