2022 Broc Cellars “SOGI”, Lime Kiln Valley, San Benito County, California, USA

Swedish fish & sandalwood incense on the nose. Pear, apple & pomegranate on the palate.



It’s a wine that will hold up to chillier months, but still feels refreshing when the temperature climbs and the days are long. The Cabernet Pfeffer hails from two vineyards: Siletto Vineyards in San Benito and 40-year-old vines at Enz Vineyard, the only vineyard in the Lime Kiln AVA south of Hollister, CA. One of Cabernet Pfeffer’s greatest mysteries is when it arrived in California and how the small amount of Cienaga Valley plantings have stayed isolated in this area more than 100 years later. The Cabernet Pfeffer underwent whole cluster carbonic maceration in concrete tank to tame the grape’s bold tannins. Once fermentation finished, it was lightly pressed and aged in neutral oak barrique for five months. Easy to chill, fun to open.


Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.


Grape(s) Cabernet Pfeffer, Zinfandel, Cabernet Sauvignon
Farming Organic