2011 Broc Cellars Valdiguié

Community Tasting Notes (9) Avg Score: 90.7 points

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  10/4/2013 - EMichels wrote: 90 Points

  Nice nose; Good balance; Fairly fresh; Nice

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  5/20/2013 - brianmik wrote:

  My second of two bottles. While I remembered the Gamay-style lightness (largely from the carbonic maceration) I did not recall the spiciness and dark berry flavor profile this time around.

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  2/1/2013 - SonomaWilliam wrote: 90 Points

  Yay - I have another bottle of this, I must have bought two!
  
  For those that like (real) Gamay (which this isn't Gamay btw, but shares characteristics)
  or other wines of a carbonic maceration profile, you will be pleased with this, especially for $20!
  (not that you can buy any now.)
  
  Consistent with previous notes below on 10/27/12:
  Clear light purple color.
  Slightly 'grapey' nose in a good way, with raspberry, cherry notes.
  Fun & easy drinking on the palate, nice fruit, good acid. Would pair well with pizza with a good tomato sauce or other acid based pasta dishes.
  
  Wish had a few more bottles laying around.

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  12/14/2012 - Mike Dildine Likes this wine: 89 Points

  12.5% alcohol. Medium purple. Expressive fruit aromas. Bright and very pure mostly red fruit (raspberry, cherry, a little black cherry) flavors. Pure, primary, delicious. Screwcap!
  
  Jancis characterizes Valdiguie as a "rather ordinary" variety ... in continuing decline." In California, this was erroneously referred to as "Napa Gamay." This wine interested me because of the variety (which I haven't tasted in years), the fact that this wine came from 70 year old vines in Solano County and, last but not least because it was made by an interesting new guy on the California scene named Chris Brockway.
  
  At around $20, this is a fascinating and very satisfying wine - not profound, but the purity is powerful. Kudos to Chris!

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  11/24/2012 - slanum wrote:

  Sweet, grapy aromas along with flavors that possessed a distinctive sucrosity that I never got used to. (Almost as if someone had poured a bit of soda pop into the glass.) Plenty of acidity and tang, though, so it's not a case of over-ripeness.

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