No, no, Eric is a CEO, he doesn't have time for this. Best to ask one of his salarymen.
Look, while the general mechanics (pruning, ploughing, weeding, training, harvesting, etc.) seem similar, the amount of effort and man hours for any given bottle of wine varies a huge deal, as does the number of bottles per hectare of land. PAB is trivially correct when he points out that operations beyond a certain size require more hands, but I haven't seen the substantial argument that more hands means worse, or even different, wines. It might mean a different experience visiting the winery, or even at the shop when the schnook tries to sell you a story, and certainly those can meaningfully alter one's relationship with the wine in question.
I've worked in the Pfalz for a large winery where twenty of us lined up in two rows and went through the vines (on low wires) doing the initial winter pruning (the more experienced one cutting, the other discarding the wood and marking badly diseased vines) after harvest, but the vineyard manager and his assistant then came after us, pruning each vine together, sometimes stopping to discuss a particular vine. They were both hired help, as was the cellarmaster (who joked that all his work consisted of buying yeasts and adjusting the temperature, since the harvest was always impeccable), and the tasting room staff. The owner has interests elsewhere, but he knew the estate pretty damn well, and could take a long-term perspective on what, if any, changes were necessary. I still buy the wines every vintage even though I do not import them.
What I'm trying to put across, pace PAB, is that size and craft are not necessarily antagonistic, and that below a certain size, as consumers (and schnooks) we either pay a higher price (relative to our iPads) or watch as smaller operations inevitably falter.
