Celebrating the Earth's Harvest — Letting the Grapes Speak
Broc Cellars is an urban winery in Berkeley, California, founded by Chris Brockway in 2002 and now run with his wife Bridget Leary. [^308^] [^316^] For over two decades, Broc has been a pioneer of natural wine on the West Coast — sourcing exclusively organically grown grapes, fermenting with native yeast, and manipulating the wines as little as possible. [^308^] [^309^] In 2023, the winery made a landmark transition from négociant to vigneron, purchasing Fox Hill Vineyard — a 60-acre CCOF-certified organic site in Mendocino County that had supplied fruit since 2013. [^308^] The vineyard is home to a library of obscure Italian varieties — Nero d'Avola, Trebbiano, Dolcetto, Negroamaro, Arneis — alongside Zinfandel, Valdiguié, and Trousseau, making Broc one of the most eclectic and adventurous producers in California. [^308^] [^314^]
From Omaha to Terroir Natural Wine Bar
Chris Brockway was born and raised in Omaha, Nebraska. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest — Seattle, then Los Angeles, with a couple of short stops in between. [^317^] It was in Seattle that he first became interested in wine. A friend joked that he should learn how to actually make it, so he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he moved to Cal State Fresno, which has its own functioning winery — and this is where he became an expert, as he says, in everything he does not use. [^317^]
After finishing his studies, Chris landed a job at JC Cellars — a conventional Oakland winery. [^317^] At the same time, he began frequenting Terroir, San Francisco's first natural wine bar, and started thinking deeply about the wines he liked to drink. [^317^] With a few small experiments, Broc Cellars was born. The name is a play on his surname — Brockway became Broc — and the cellar is literal: two warehouses in Berkeley, one with stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. [^317^]
Bridget Leary joined Broc Cellars as general manager in 2015, bringing business acumen and a shared vision for the project. [^316^] Together, they have grown Broc from a tiny custom-crush operation to one of the most respected natural wineries in America. "Chris loves zinfandel, so it was one of the first wines he wanted to make," Bridget recalls. [^308^] Although he liked the older-style zinfandels — heavier and denser — he wanted to make a wine perfect for food pairing. So Vine Starr, Broc's first vintage (released 2006), was originally a blend of Zinfandel and Syrah, inspired by "where Beaujolais and Northern Rhône meet." [^308^]
By 2009, Vine Starr was 100% Zinfandel, but still harvested early to highlight acidity and fresh fruit. [^308^] It remains one of Broc's signature wines, embraced by chefs and wine lovers from as far away as Norway and Japan. "Chefs love to pair it with fish dishes like cioppino," Bridget notes. [^308^] The early-harvest, high-acidity approach that defines Vine Starr has become the template for everything Broc does: fresh, bright, food-friendly, and unapologetically natural.
"Chris became an expert in everything he does not use."
— On Chris Brockway's education at Cal State Fresno
From Négociant to Vigneron
For its first two decades, Broc Cellars operated as a négociant — purchasing grapes from various vineyards to make its wine. [^308^] "We always wanted a vineyard of our own," Bridget says, "but for many years, the dream didn't feel tangible." [^308^] The relationship with Fox Hill Vineyard began in 2013, when Chris started working with what would become a flagship wine: the Nero d'Avola, "lovingly referred to as The Badger" because the 60-acre Alexander Valley site "has lots of critters." [^308^] Chris worked closely with Sam Bilbro of Idlewild Wines and Evan Lewandowski of Ruth Lewandowski Wines, who helped farm the land for over a decade. [^308^]
In 2023, after almost three years of negotiation, Broc purchased Fox Hill — a CCOF-certified organic vineyard in Mendocino County. [^308^] The transition from négociant to vigneron was complete. Fox Hill is now the primary source of Broc's fruit, though the winery continues to work with partner sites like Wirth Ranch in Suisun Valley (Trousseau, Valdiguié, Zinfandel, Syrah, Cabernet Sauvignon) and Michael Mara Vineyard in Sonoma. [^326^] [^314^]
Fox Hill is home to a remarkable library of Italian varieties — many of them obscure and rarely seen in California. [^308^] Nero d'Avola, Trebbiano, Dolcetto, Negroamaro, Arneis, Tocai Friulano, and more grow alongside Zinfandel and Valdiguié. Chris plans to continue Fox Hill's tradition of growing these unusual grapes, expanding Broc's vision while maintaining the organic certification. [^308^] Cover crops boost soil health, water retention, and biodiversity; grazing sheep keep the cover crops manageable and fertilise the soil. [^308^]
The early harvesting that Chris practises — a hallmark of Broc's style — often results in lower-alcohol wines, now in big demand with wine drinkers. [^308^] Sulfur is never added during fermentation, although depending on the wine, style, and year, a small amount may be added at bottling. [^308^] The wines are manipulated as little as possible, and many are unfiltered. This is natural winemaking in the truest sense — not a marketing label, but a daily practice rooted in respect for the fruit and the land.
60 acres in Mendocino County, purchased 2023. [^308^] CCOF-certified organic. Home to Nero d'Avola, Trebbiano, Dolcetto, Negroamaro, Arneis, Tocai Friulano, Zinfandel, Valdiguié. Cover crops, grazing sheep, biodiversity focus. The heart of Broc's estate program.
Partner vineyard in Suisun Valley. [^326^] Trousseau, Valdiguié, Zinfandel, Syrah, Cabernet Sauvignon. Source for Trousseau Noir, Wirth Zinfandel, Love Red, and Love Rosé. A key relationship that predates the Fox Hill purchase.
Sonoma County partner site. [^314^] Source for Chardonnay and other varieties. Part of Broc's diverse sourcing network that allows Chris to work with multiple terroirs while maintaining his natural winemaking philosophy.
All fermentations use native yeasts. [^317^] For the most part, Chris forgoes sulfur; if needed, he adds a few milligrams about four weeks before bottling so it fully integrates. [^317^] Early harvest, lower alcohol, minimal manipulation — the Broc method.
Early Harvest, Low Alcohol & The Art of Restraint
Chris Brockway's winemaking is defined by restraint. He harvests early — often before his neighbours — to preserve acidity and keep alcohol levels moderate. [^308^] The result is wine that is fresh, bright, and built for the table rather than the cellar. "Chris loves zinfandel," Bridget says, "but he wanted to make a wine perfect for food pairing." [^308^] That food-first philosophy informs every decision: lower alcohol means the wines don't overwhelm food; higher acidity means they cut through rich dishes; native yeast means they express their site with honesty.
The Broc facility comprises two warehouses in Berkeley. One houses multiple stainless steel, concrete, and wooden tanks; the other is a dedicated barrel and concrete egg room. [^317^] All fermentations are done with native yeasts. Chris forgoes the use of sulfur for the most part; if needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine. [^317^] The wines are manipulated as little as possible during fermentation, and many are unfiltered. [^308^]
Chris's approach to Zinfandel is particularly distinctive. While many California producers chase ripeness and power, Chris harvests Zinfandel early to highlight acidity and fresh fruit. [^308^] Vine Starr — the wine that started it all — is a testament to this philosophy: not the heavy, jammy Zin of old-school California, but something lighter, more savoury, and infinitely more food-friendly. "Chefs love to pair it with fish dishes like cioppino," Bridget notes — a pairing that would be unthinkable with a typical high-alcohol Zinfandel. [^308^]
The Italian varieties at Fox Hill have opened new creative avenues. The Nero d'Avola — "The Badger" — has become a flagship, praised by critics for its juicy, crunchy character. [^314^] The Trebbiano and Tocai Friulano form the basis of Notes & Tones, a wine that inspired a collaboration with DJ Muggs and Sun Ra. [^308^] The Negroamaro and Arneis — introduced in 2024 — extend Broc's Italian repertoire further. [^308^] These are not wines that follow fashion; they are wines that follow curiosity.
2022 "The Badger" — Nero d'Avola, Fox Hill Vineyard
"Medium garnet in the glass, this wine smells of black cherry and raspberries. In the mouth, a cloud of powdery tannins wrap around a juicy core of black cherry, raspberry, and plum skin. Mouthwatering and juicy, with a faint sour cherry note in the finish. Really crunchy, delicious, and juicy. 12.5% alcohol." [^314^] — Vinography. This is Broc Cellars at its most compelling: a variety rarely seen in California, grown organically in Mendocino, made with native yeast and minimal sulfur, harvested early for freshness, and priced at $27. It is a wine that proves natural winemaking can produce wines of genuine distinction — not just funky experiments, but bottles that stand alongside the best in any category. The Badger is Broc's declaration of independence from convention.
Bar Broc, Collaborations & The Berkeley Wine Scene
Broc Cellars' tasting room in Berkeley's Gilman District has become a community hub. Open Thursday and Friday 2–7pm, Saturday and Sunday noon–5pm, the space features tasting flights, wines by the glass, bottle purchases, locally sourced cheeses and snacks, and regular pop-ups. [^308^] [^309^] On Thursday and Friday evenings, the tasting room transforms into "Bar Broc" — a wine bar featuring selected wines to taste and compare. [^308^] Reservations are available for indoor seating or the covered patio. Kids and well-behaved dogs are welcome. [^308^]
The Broc community extends far beyond the tasting room. Chris and Bridget partner with local restaurants, pop-ups, and food trucks — "in a celebration of eating and drinking," as Bridget puts it. [^308^] Their favourite local spots include Pollara Pizzeria in Berkeley (Roman-style pizza al taglio, kale lemon ricotta slice, Diavola, porchetta sandwich, and an unusual wine list featuring Radikon and Donati); Snail Bar in Oakland (natural wine bar with cashew-miso snails and crudités); and Tacos Oscar (vegetable-based tacos in shipping containers, with Broc's canned wines on the list). [^316^]
Broc's collaborations are as eclectic as its wines. Fort Point Brewing's Nouveau Farmhouse Ale is made with grapes from Ricetti Vineyard's Mendocino Zinfandel. [^308^] Local craftsperson Cristina Gaitán creates napkins, tablecloths, and shirts in her Una Ice Dye line. [^308^] Artist Marta Elise Johanson designs Broc's labels — each one a visual expression of the wine inside. Hand-blown glasses and decanters by local craftsperson Rafi Ajl form the Broc Glass collection. [^308^] Fox Hill Extra Virgin Olive Oil, persimmon butter from Jane Taylor Jams, and Camino Red Wine Vinegar round out the Broc product family. [^308^]
Perhaps the most unusual collaboration is the 2023 album "Notes & Tones" — produced by DJ Muggs, made with samples from "cosmic jazz musician" Sun Ra, designed to complement Broc's Notes & Tones wine (a blend of Tocai Friulano and Trebbiano from Fox Hill). [^308^] Only 700 LPs were pressed. It is a testament to Chris and Bridget's belief that wine, music, art, and community are inseparable — that a winery can be a cultural force as well as a producer of beverages. The future of Broc Cellars is rooted in the same principles that have defined it since 2002: organic farming, native yeast, minimal sulfur, early harvest, low alcohol, and an unwavering commitment to letting the grapes speak. With Fox Hill now under their stewardship, the wines will only become more expressive of this unique Mendocino terroir.
"The relationships and community support are what a lot of people like. That, of course, along with their favorite Broc wines, and looking forward to what the winery will come up with next."
— Bridget Leary
The Broc Cellars Range
Broc Cellars produces a diverse portfolio of natural wines from organically farmed vineyards across California, with Fox Hill Vineyard in Mendocino now at the centre of the program. [^308^] The range spans Zinfandel, Italian varieties, Rhône grapes, and experimental blends — all made with native yeast, minimal sulfur, and early harvest to preserve acidity and keep alcohol moderate. [^308^] [^317^] Most wines retail between $23 and $32, with some special cuvées higher. [^308^] Prices are approximate and in USD.
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Broc Cellars Address & Tasting Room
Broc Cellars is an urban winery located in Berkeley, California.
Address: 1300 Fifth Street, Berkeley, CA 94710
Tasting Room: They have a tasting room that is open to the public on a limited schedule.
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Retailers & Distributors
Given their location and focus on the natural wine movement, Broc Cellars' wines are available at a variety of retailers, both locally and nationally.
Leon & Son Wine and Spirits (Brooklyn, NY): https://leonandsonwine.com/products/2023-broc-cellars-la-boutanche-1l-sonoma-california
MYSA Natural Wine (Online Retailer): https://mysa.wine/collections/broc-cellars
Astor Wines & Spirits (New York, NY): https://www.astorwines.com/item/39991
Total Wine & More (Select Locations): https://www.totalwine.com/wine/brand/broc-cellars