His wines are meticulously crafted. If a wine doesn't meet his exacting standards, he won't sell it. His wines are unfined and unfiltered, he uses no herbicides or pesticides, and he produces a mere 1,200 to 1,500 cases annually.
Some chefs, he says, hoard secrets. He, however, wants everyone in the kitchen to be as good or better than he is. He now is quite proud of his solid kitchen staff. He can take off for a few days without worrying about the kitchen.