Broc Cellars

So grateful to be included in the latest The New York Times article by Eric Asimov, highlighting our w**es alongside so many friends who are making affordable, delicious, and enjoyable w**es in California 🤍

Really grateful to be part of this conversation and included.

We’ve had so many wonderful guests gather around this little cart over the years, and we’ve been lucky to have a great crew behind it. Come hang with us today for First Friday at the Bar Cart, and join us in the tasting room for Happy Hour, 3–7.

We’re also open Saturday & Sunday, 12–6, with Nayelí & Claudia taking over the backyard on Sunday ☀️ Come by for their delicious food, our fresh w**es to pair with it and this beautiful weather for the weekend.

See you soon 🌿

Our favorite seasonal reds are 15% off this week with code FOUR4FALL.

2024 Negroamaro
2023 Vine Starr Zinfandel
2023 Amore Rosso
2023 Sangiovese

It may officially be fall, but the summer weather is lingering. We're reaching for w**es that work with the shifting season: ones you can serve with a slight chill if the afternoon runs warm, but with enough body to hold up once the sun drops and the sweaters come out.

Some cellar updates here in Berkeley. Grapes are all in, and the cycle of punching down, pumping over and pressing is finally winding down this week.

We also say bye to Aiden, one of our harvest interns, who came all the way out from Nebraska Semo Pasta + W**e. Thanks for all the hard work, Aiden 🤍

An early harvest means we’re already onto the next things - disgorging and Nouveau ahead. Stay tuned.

Our fall calendar is filling up 🍷🍢 Join us at the w**ery for a season of the best food pop ups to pair with our w**es. Starts THIS SUNDAY! Entry is good with purchase of any beverage. Calendar below:

THIS SUNDAY, SEPT 27th | Yakitori Party | 12–4pm
Chef K of Ippuku brings izakaya to Broc for the afternoon w/ yakitori on the grill, onigiri, and more. Do not miss !

SUNDAY, OCTOBER 4th
Manitas Pop-Up | 12–4pm
Chefs Nayelí + Claudia of Manitas return to Broc with Mexican cooking rooted in California produce. The kind of food made for a sunny afternoon and a glass of w**e or spritz. Come early!

SATURDAY, OCTOBER 10
Fins & Feathers | 12–4 PM
Chef Jin brings Fins & Feathers to the w**ery for a seafood + vegetable-focused pop-up, with signature flavors inspired by California and Singapore. Our w**es pair so perfectly with their dishes. Excited to have them back.

SATURDAY, OCTOBER 24
Daruma + Not Too Sweet | 12–4 PM
It’s the return you’ve been waiting for! Daruma Kiosk takes over the backyard w/ izakaya bites, takoyaki and more. They will be joined by Not Too Sweet for desserts and treats. Come early!

Save the dates, bring friends, kids and the dogs. See you at Broc 🤍🌿🍷

Carbonic Souzao from foxhillvineyard 🍇

Souzao is a Portuguese grape with a naturally inky color, bright acidity, and lots of fresh juicy and savory fruit.

Chris and Diana dug out the whole clusters from one of our concrete tanks, then we gently pressed the juice to finish fermenting and developing in one of our sandstone jarre and a stainless tank.

This is our first time making carbonic Souzao from Fox Hill. We typically make it into rosé, but wanted to explore what it could do as a fresh, light red this year. We think you’re going to love it and can’t wait to share it with you next year🍷

We’re so excited to share our new w**e collaboration with Berkeley design legend Erica Tanov | Lifestyle Brand and our very own artist Marta Elise Johansen.

Marta’s hand drawn work is on view at Erica Tanov | Lifestyle Brand’s atelier on 5th St in Berkeley through the end of the month. There are still a few pieces available, and our collaboration white w**e is being poured alongside the show.

If you’re in Berkeley, go see the work and have a glass while you’re there. It’s a special little pairing, and the show won’t be up for much longer. The atelier is a magical place to visit 💙

The w**e is also available on our site, select local pickup if you’re nearby.

Last grapes are in from foxhillvineyard 🍇

Montepulciano came in strong and beautiful. We make most of it as a delicious whole cluster rosato, with a little bit destemmed for a fresher, secret weapon red for blending.

And just like that… harvest is over at the vineyard, with olives still ahead. We still can’t believe how early this one started, and now coming to an end. The fruit this vintage was some of the best we’ve seen. Lighter in volume, but beautiful clusters with a nice balance of fruit and acidity.

We’ll have lots more to share in the coming months, including our Nouveau blending next month.

Stay tuned 🤍

TGIF! 🍷 Happy Hour is 3-7 today, and we’re open all weekend, 12-6pm.

See you here! Have a glass with Dan. Last grapes are in 🍇🫠🍷

SAVE THE DATE 🍢 Next Sunday, 9/27, we’re having a Yakitori Party at the w**ery with chef.k_catering!

Chef K is the chef behind Ippuku here in Berkeley, and we’re very excited to have him and his wife cooking with us for the afternoon. Yakitori, takoyaki, takosen and w**e. 12-4pm.

We’ll have the new Fall w**es open, including the new Grillo, which we’re especially excited to drink alongside their dishes.

A little preview of what’s coming:

🍢 Yakitori
Momo (thigh)
Mune (breast)
Tsukune (meatball)

🐙 Takoyaki + Takosen 🌮

🍙 Cheese + Yaki Onigiri

Come hang, eat some delicious food, and enjoy our new w**es. See you on the 27th!