First off, it's not just me behind this. It's a bit of a father and son collaboration in the winery.
I'm just the crazy guy with ideals and ideas, I don't have the weight of experience. I'm a sommelier by trade, and have been making wine on the side since 2013.
My father, David Crothers of Brumfield Winery is just as big a part of it all. Being able to call on 20+ years of experience winemaking comes in handy, and when I'm stuck in the city with work, he's frequently pottering around in the winery in my absence.
As far as the actual winemaking, it's not biodynamic, it's not organic (well, if it's not, it's close). I suppose it's just respectful, and that brings it pretty close to both.
The idea being to always make whatever choice is best for the wine, regardless of philosophies, financial reason, equipment limitations, or how labour intensive it is.
I don't think I've inoculated any ferment since '13, but I absolutely will if it'll make a better wine.
Respect for the wine
It sounds wanky, I know.
But it's really all there is to it.
A good grape vine is very good at portraying the uniqueness of it's place and climate. Every effort is made to not interfere with this.
It's already portraying a truth deeper and more complex than anything I could create, and there are enough people out there to appreciate it.
The role of the winery is just to guard the intricacy of what's already there. Look after it through a very volatile stage in it's life, and then bottle it and release it to the world.
You also have this idea in your head, every vintage, of the wine you'd like to make. You need to let go of that pretty quickly, because it's not about that.
Let it be what it will, and that's more than enough.