2021 Broc Cellars 'Kou Kou' Cabernet Franc Happy Canyon

Winemaker Notes:  In 2010, we started bringing in and making Cabernet Franc using whole cluster fermentation to capture the brighter and fresher characteristics from the grape. Making the wine in this style at the time was not typical, it was an experiment in the cellar that was unique and the result was a refreshing wine. A “chillable red” was not a common descriptor for red wine at that time, but that was exactly what our Cab Franc was and still is – something you want to keep drinking, tasting even better with a chill. That first vintage making Cabernet Franc was a building block for how many of our wines are made today.

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.