PULL WINES
CV WINES
  • 1
    10% off First Order. Use Code > THANKYOU10
  • 2
    $.01 Shipping on 6+ Bottles order. Use Code > onecent
  • 3
    July Get 20% OFF Summer BBQ Wine Packages. Use Code > SUMMER
  • Rosé, as a wine, has certainly gained prominence in recent years with consumers. The darker, sweeter versions have given way, though, to much tighter and drier styles that reflect real elegance and style. We chose Grenache to be the basis of our Rosé in 2020. Our Estate Grenache Rosé was sourced from Block 1B-N (12.53 acres) and Block 4A (3.38 acres). Harvested earlier than the fruit destinated for our Limited Release Grenache, it was crushed and left on skins for 48 hours before the required volume was drained and settled for ferment. At this point the juice is basically treated as a white and fermented quite cold at 57oF for 31 days. Yeast selection is critical and we utilize a specific strain that focuses on fruit retention and aroma enhancement. The result is a wine that is bright, fresh and highly perfumed. While it is very dry on the palate the flavours are dominated by strawberry. Note the pale colour that maintains some of the pigments (anthocyanins) from original skin contact. Certainly a wine for all seasons, enjoy this chilled on its own or accompanied by dishes that suit similarly dry white wines. Download Tasting Notes
  • Our Malbec grapes were delivered on September 24, 2018. We received about 30 tons of Malbec from our estate vineyard. The fruit was crushed, destemmed, and sent to tank. The Brix upon arrival was 23 degrees, the pH was 3.44 and the TA was 6.1g/L. We added tartaric acid to the must due to the very high pH. BDX yeast was used to inoculate the must. Two pump overs were done daily turn over the fruit and help with the ferment. The Malbec finished alcoholic fermentation on October 4th, 2018 and was pressed off the skins. Malolactic fermentation ended October 31st, 2018 and the win was 13.2% alcohol. The wine was transferred to barrel on April 5th, 2018 and has been in barrel for 12 months. Barrels were individually selected for bottling (50% new French Oak and 50% older hybrid barrels). Download Tasting Notes
  • This wine is a native variety of Spain where it forms the backbone of the famous Rioja region in the north of the country. It is also grown in Portugal where it is known as Tinta Roriz and is utilised as one of the predominant varieties used in the production of Port. It’s name is a derivative of early in Spanish and it reflects its early ripening capabilities. Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilising simple vertical shoot position (VSP) for canopy management. It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilises mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak. The result is a wine that immediately captures your attention. Download Tasting Notes
  • Our Albariño vines are over 20 years old and grow on a quad trellising system that can be susceptible to sunburn. With this in mind, the harvest date needs to be very specific; if not, the grapes can either have little flavor or be too soft skinned if the pick date is missed by only a few days. These grapes were in excellent condition when harvested, offering a balance of ripeness and retaining freshness. Our Albariño was our first grape of the season to be harvested early in the morning of September 10, 2019. The brix level was 23 at the time of harvest, with about 3.1 tons per acre. The fruit was pressed right away using our inert press system. This press ensures that little to no oxygen comes into contact with the juice, resulting in a brighter, fresher product. After pressing, the pH came in rather high at 3.70. So an acid addition was made to lower the overall pH. The Albariño finished cold fermentation on October 28, 2019 with a very slow fermentation rate. This is due to the Albariño needing to be racked and fermented very clean, so this wine required lots of settling. The wine was heat stabilized, cold stabilized, and filtered right before bottling in February 2020. The wine presents clear with straw hues, youthful in age with plus acidity. With low acidity, this is a drink-now wine for a warm summer’s day. Download Tasting Notes
  • It is considered that Vermentino found its origins in Italy, confirmed recently by DNA Typing. It is prevalent in the region of Liguria but has gained much prominence on the island of Sardinia and, more recently, Tuscany. Vermentino has started to emerge in new world producers from Australia and California. The variety’s ability to adapt to a range of climates has great appeal and it certainly has found a home in the Paso Robles region. Our Estate Vermentino Block 3F was planted in 2012 and the 5.02 acres has 10’ x 5’ spacings and utilizes a simple vertical shoot positioning (VSP) canopy. The variety enjoys the warmth of the region and typically ripens early, usually producing wines around 13 – 13.5% alcohol. The 2020 Vermentino was harvested at 24.1 Brix and underwent an extended ferment at a controlled, quite low temperature of 60°F. The cooler ferment guarantees the retention of the more subtle aromas and flavours that are typically absent in warmer conditions in the cellar. This wine has exhibited the greatest depth and complexity so far and it’s amazing texture shows how versatile the variety can be. The wine is produced using reductive techniques, employing the only totally inert gas membrane press in the USA at the time. Oak is not used to ensure freshness is maintained and the fruit harmony is not disrupted. The release of this wine has been met with great acclaim, including a 93 point (and Editor’s Choice) rating in Wine Enthusiast. A great drink on its own, it also pairs wonderfully with many types of food. For those who enjoy sardines, this is a real surprise. Download Tasting Notes
  • The Viognier and Syrah fruit were harvested together, destemmed and crushed to fermenters in order to co-ferment rather than be blended later. Untoasted French oak fermentation “rice” was added to assist in color and flavor extraction. The ferment was completed after 14 days. Each fermenter received 2 “pump-overs” each day, a process that circulates fermentation juice over the skins to ensure complete extraction of sugars and anthocyanins. The fermented grapes were pressed off the skins and the wine left to settle. Oak adjuncts, rather than barrels, best enhance the savory-like characteristics of this style. The choice was Suber Laffort “dominoes,” heavy toasted French oak and added from April to July of 2017. This wine has smoky and dark fruit aromas with a gentle low-tannic mouthfeel and a soft finish, highlighting on notes of cherry, coffee, and chocolate. Pair this wine with meats like fried bacon or roast pork with a blackberry glaze. Download Tasting Notes
  • This variety originates from the south west of France in the region of Madiran, part of historical Basque territory. Typically it is blended with Cabernet Franc in the wines labeled Madiran. More recently it has become the preferred red grape for the country of Uruguay and has gained international acclaim. Our Estate vineyards added Tannat as a variety in 2012. Block 1N consists of 5 acres of vines planted on 10’ x 5’ spacings utilizing simple vertical shoot positioning (VSP) for canopy management. It is a prolific growing variety and we strive to keep yields below 4 tons/acre to ensure depth and concentration of flavours. As a variety, it exhibits very deep colour with bright, black berry fruits and considerable tannin. The real trick is to manage those tannins to provide a seamless flow through the palate. The 2019vintage provided the right conditions to meet our expectations. The resulting wine was harvested quite ripe at 26 Brix and the ferment was conducted at a cool 60F. This ensures the more delicate aromas and flavours persist. It only spent 6 months in second use French oak barriques to add supporting texture rather than dominate the wine. Download Tasting Notes
  • SALE

    Summer Chill Package

    $80.00
    Get our Summer Chill Pack available only for the month of July. Available while supplies last.
    Includes 1 bottle each:
    2020 Limited Release Vermentino 2020 Limited Release Albariño 2020 Limited Release Rosé Za’atar or Misty Bay Spice blend for fish, white meats and veggies like zuccinni.
    Use code 'SUMMER' for the discount price $80.  
  • SALE
    Get our Summer Combo Grill n Chill Pack available only for the month of July. Available while supplies last.
    Includes 1 bottle each:
    2020 Limited Release Vermentino 2020 Limited Release Albariño 2020 Limited Release Rosé 2019 Limited Release Tempranillo 2018 Limited Release Malbec 2016 Limited Release Syrah Viognier
    Paired with 2 spices. Use code 'SUMMER' for the discount price $172.  
  • SALE

    Summer Grill Package

    $92.00
    Get our Summer Grill Pack available only for the month of July. Available while supplies last.
    Includes 1 bottle each: 2019 Limited Release Tempranillo 2018 Limited Release Malbec 2016 Limited Release Syrah Viognier Southwestern Mesquite or Rancho Rub Spice blend for darker meats and rich veggies like eggplant. Use code 'SUMMER' for the discount price $92.
  • This 4.8 tons were handpicked and delivered to the winery (our first year at the new facility) on September 30th, 2019.The fruit was crushed and inoculated that same day with Clos yeast. Pump overs were done twice a day throughout the ferment. Alcoholic fermentation finished on November 8th and the tank was pressed off skins. Malolactic fermentation began on November 12th, and the wine was transferred to 50% ’17 FO barrels and 50% ’17 HO barrels. Malolatic fermentation continued until January 7th, 2020. The wine stayed in barrel until June 18th, 2020, and then filtration was performed and the wine was bottled. The decision was made to bottle the wine early after sensory evaluation. The wine had come together so well and retained all of the primary fruit characters associated with the variety that further aging was deemed not necessary. The variety has an outstanding future ahead of it in Paso Robles. Download Tasting Notes
  • The Paso Robles AVA has emerged as the premier Rhone varietal region in the USA. The dry, warm conditions lend themselves to producing Rhone style wines of extraordinary depth and character and Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with our Estate Grown (and California Certified Sustainable) Grenache and we are proud to offer our latest vintage, the 2019. Harvested on 9/20/19 at 23.4 Brix it promised to be a wine that delivers outstanding flavour without an elevated alcohol level. At 13.79% it offers enough weight to the complex fruit without the presence of too much warmth on the palate. The wine went to oak in March 2020 and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for some gentle development without overpowering oak present. On the palate it appears softer but the ripe tannins lend a lift to the extended flavours on the back end. This is a wine that can be equally enjoyed on its own or at the dinner table. Download Tasting Notes

Title

Go to Top