2018 Broc Cellars Valdiguié Pet Nat Rosé

Berkeley, California

At Broc Cellars, all of the wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine. They 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. They add little to no S02, depending on the wine and style.

Their goal is to bring out the natural expressions of the grapes.

Valdiquié is originally from south-west France and seems to be a fairly recent varietal. It was first mentioned in 1884. Valdiquié was known as the Napa gamay until 1980, when DNA test revealed its true identity. The grape tends to produce wines that are bright and moderate in alcohol.

The grapes are left on the skins for less than a day. The juice is pressed in stainless steel tanks. The bottles are left for 8 months and lightly disgorged by hand with no dosage.

This wine is unbelievable unique and I fell in love with it instantly. It smells like Hershey Cookies n’ Crème chocolate bars. There’s notes of strawberry, watermelon and grapefruit with mouthwatering crunchiness. Try pairing this with fried chicken or just a sunny spring day!