NORTH COAST, CALIFORNIA

From the amazing Broc Cellars winemaker: The fruit was foot stomped and left on the skins for 12 hours. We pressed into stainless steel tank where all three varieties (Valdiguié, Zinfandel & Trousseau) fermented together just over 18-21 days. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau. This is a 100% finished wine, meaning it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation. The wine is unfiltered & some sediment may occur.

This wine is unfiltered and may contain some sediment.

Food Pairings: Roasted ham, shellfish, cumin rubbed grilled shrimp, salads.