VARIETAL: Cabernet Franc
VINEYARD: Santa Ynez Vineyard. Despite the warm days there is a large diurnal shift at night to help keep the natural acidity and freshness of the grapes. Planted mostly on serpentine soils that are composed of loam/clay loam with varying amounts of chert. The vineyard farms consciously and in line with Broc's natural winemaking philosophy - farming the vines organically but they are not certified.
VINIFICATION: Coucou, a French hello and greeting, was fitting for the first vintage Broc made because it tasted ready before the end of the year it was harvested in. The wine has now evolved to KOUKOU - still keeping the fun in the name, translating now to baby chicken in Japanese. The grapes were brought in and placed whole cluster for 14 days in concrete tank to ferment. Foot stomped in the morning and pumped over in the evening. Then gently pressed back into concrete and aged for 10 months.
All of Broc's wines are made naturally, meaning no use of inoculated yeasts or bacteria. They use only native yeast to spark fermentation and do not add any powdered tannins or enzymes. A minimal dose of S02 is added 4 weeks before bottling to some wines.
796 cases produced
TASTING NOTES: Fresh, light, chillable and easy to drink.