Broc Cellars began in 2002 as a small négociant project and has grown into a 20-plus-release-a-year portfolio built entirely from organically farmed California vineyards. Owner-winemaker Chris Brockway, an Omaha native, worked in restaurants across Nebraska and the Pacific Northwest before moving to California, where his interest in wine led him to UC Davis and then a Fresno State oenology degree. Early work with Zinfandel and exposure to San Francisco's natural wine scene steered him away from high-alcohol, heavily extracted styles toward wines defined by energy, restraint, and drinkability—achieved through native-yeast fermentation, minimal intervention, organic fruit, and early picking that preserves acidity and keeps alcohol levels naturally low.

In 2021, Brockway began farming Fox Hill Vineyard, the source of much of his fruit, and purchased the 60-acre, CCOF-certified organic property in 2023. Planted primarily to Italian varieties, Fox Hill marks the winery's move into estate farming, deepening its expression of a minimal-intervention ethos while Brockway continues sourcing from a range of family-owned vineyards across the state.