Owner & winemaker: Chris Brockway
Vineyards: Fruit sourced from small vineyards across California, from Paso Robles to Mendocino
Vineyard management: Organic (practicing or certified, depending on site)
Soils: Varies based on site
Grapes grown: Tocai Friulano, Dolcetto, Montepulciano, Sangiovese, Barbera, Primitivo, Nero d’Avola, Trousseau, Valdiguie, Zinfandel, Syrah, Cabernet Sauvignon, Chenin Blanc, Chardonnay
- Chris Brockway was one of the winemakers featured in Jon Bonné’s “The New California Wine” as a pioneer in making fresher, lighter styles of wine–the antithesis of the bold, ripe styles California was known for at the time.
- He sources fruit from a variety of vineyard sites, which he farms organically himself or in collaboration with longtime growers. Chris specifically seeks out unusual varieties, older vines, and dry-farmed vineyards.
- This 2014 New York Times article by Eric Asimov launched Broc Cellars into nationwide popularity.
- Chris’s style of winemaking was inspired by the movement towards local ingredients and simple preparations in Bay Area restaurants–he wanted to make California wines designed to pair with this type of food.