Pet Nat Picpoul. That’s right, Chris Brocway makes sparkling Picpoul from Paso Robles. He also makes Carignan from a 120 year old vineyard using carbonic maceration. . And some Valdigue. And some Zinfandel clocking in at under 14% abv. He’s not doing what people expect from California.
Chris is making some of the most compelling wines we have tasted form California in a long time. He is a traditional wine-maker (read: no chemicals in vineyard or winery, native yeast ferments, little to no added SO2, etc) looking to what he thinks are fantastic sites to get grapes from. Usually that means he saves a vineyard from getting bull-dozed or re-planted to something “more profitable.”
He doesn’t work with formulas and is not afraid to go with his gut. He truly is one of the leaders of The New New World in California where balance is the goal, not busting blocks.