Winery History
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC Davis and Fresno State, Chris’s experience of drinking and enjoying more low-intervention wines persuaded him to take a somewhat different path to most of his classmates. In 2002 he began working at an urban winery in Oakland, before leaving in 2006 to set up his own label from a small industrial unit in Berkeley. Chris is an open-minded and innovative winemaker and his winery reflects this, packed from floor to ceiling with the innumerable projects that he has on the go at any one time. Terracotta fermentation vessels (based loosely on amphorae) full of Nero d’Avola vie for space with sealed tanks of Carignan going through carbonic maceration and a lineup of majestic open top wood fermenters.
Viticulture/Winemaking Style
Broc aims to source grapes from sustainably farmed vineyards and grown without using synthetic pesticides, herbicides, fungicides, or fertilizers. Although Chris has moved his operation to a slightly bigger premises around the corner from his old 'garage', the focus remains producing wines from organic or biodynamic fruit in a decidedly hands-off fashion – natural ferments and no additions (save for the odd SO2 adjustment when required). The resulting wines are pure, juicy, and full of character.
Grape Varieties
Chenin Blanc, Marsanne, Roussanne, Cabernet Franc, Carignan, Nero d'Avola, and many other fun obscure varietals such as Valdiguie and Trousseau.
Fun Fact
Chris enquired about buying an open top wood fermenter from Domaine Chandon (a famous sparkling wine producer in Napa) and they told him that he could have it for free, as long as he took all five!
