Breaking Bread
Sonoma County
BREAKING BREAD: /BRĀK-ING/ /BRED/ TO ENGAGE IN A COMFORTABLE, FRIENDLY INTERACTION WHERE SOMETHING IS SHARED Breaking Bread is a boutique winery that makes low intervention wine from only Sustainable Vineyards. The style of red wines is defined by a flavor profile that is synonymous with carbonic maceration, or whole cluster fermentation. In part this is because by keeping the grapes in their complete natural form as they come off the vine, with no destemming, the stem becomes part of the fermentation process and final product. Breaking Bread wines are fresh and vibrant which makes them perfect for food.
Wines
Al Dente
“To the tooth,” Al Dente describes the ideal consistency of something when cooked. Breaking Bread’s Al Dente is the perfect glou glou to drink with food, or on it's own. 100% Mourvedre from organically managed vineyards, no added sulphur.
Marmalade
This wine has honed in on a blend of grapes that achieves layers of complexity and mouthwatering deliciousness in this skin-contact “orange” wine. Equal parts of Chardonnay and Sauvignon Blanc are added to the dominant Muscat Blanc. The Chardonnay contributes weight and complexity to the mouthfeel, while the Sauvignon Blanc brings in more acidity and higher notes.
Pet Nat
Pét Nat, short for Pétillant Naturel, is French for “natural sparkling.” This method of making sparkling wine pre-dates the traditional champagne method, where one takes a fully fermented dry wine and adds yeast and sugar to cause a secondary fermentation. Instead, the Pétillant Naturel method transfers wine that is still in its first fermentation to the bottle. This allows the native yeast to continue fermentation within the bottle and produce carbon dioxide which creates the delicious bubbles we all love.
People
Erik Miller
Erik Miller, founder and winemaker of Kokomo Winery, was inspired to join in California's new love for wines that are lighter in alcohol, crunchy in acidity, and bright in appearance. He had been making wine for sixteen years and with the development of a more traditional brand, had a solid foundation in winemaking as it pertains to microbiology and fermentation science. When he decided to start Breaking Bread, it was very important to him, artistically, to build something completely different than his first conception, Kokomo.
