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WINECULT Club Box with 3 bottles of wine
WineCult

Winemaker Spotlight

Sign up to get a taste of these artisan vintages and join the CULT for regular shipments of our latest oenophilic discoveries.

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Each month, our Winemaker Spotlight highlights the 3 new and exciting producers you'll find in your WINECULT shipment. Their stories, photos, tasting notes and fun anecdotes are captured here, so you can learn a little more about the diverse collection of farmers, artisans and mad scientists that make up the California wine industry.

01
2019 Sangiovesse

Broc Cellars

Winemaker Chris Brockway launched Brock Cellars with one goal in mind. Sustainability. At Broc Cellars, all wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. He doesn’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. He adds little to no S02, depending on the wine and style. The grapes are grown without using synthetic pesticides, herbicides, fungicides, or fertilizers.

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02
2018 Graciano

Clementine Carter

Winemaker Sonja Magdevski created Clementine Carter, Casa Dumetz, The Feminist Party Wines, and Babi's Beer Emporium. Clementine Carter focuses on Rhône varietals grown in Santa Barbara Wine Country, particularly Grenache and Mourvèdre. Sonja has worked with almost every Grenache vineyard in Santa Barbara County searching for the ones that resonate with her goals - to deliver a pure wine experience with pure intention. Each wine should taste like its home.

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03
Sparkling Rose

Ultraviolet Wine

Ultraviolet was created by Winemaker Samantha Sheehan along with her two other brands, POE Wines and Mommenpop Spirits after being inspired by the wines she tasted in Burgundy and Champagne. The goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. There is minimal intervention, judicious use of sulfur, and never any additives. She was named one of Food & Wine Magazine’s “15 Women to Watch in Wine”.

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