Could be. I also associate Burgs with brett though.
I just looked up his website: http://paulmathewvineyards.com/
From the home page.
Paul Mathew Vineyards is committed to low input winemaking using indigenous yeast and Malolactic bacteria. This winemaking style produces wine lush on the palate with seamless flavors. This process is much slower and more time consuming than traditional commercial winemaking. Low input winemaking showcases the fruit and the site.
He began a vineyard development business in western Sonoma County and started making wine on his own. While developing vineyards during the heightened grape-planting boom in the late 1990's, Joe Dutton of Dutton Ranch recommended Mat for small production sites. Mat crushed his first vintage of chardonnay at Sebastopol-Dutton Estate Winery. In 2001, Mat sold his share of his vineyard management company and began working at Sebastopol-Dutton Estate Winery. He started making wine under Merry Edwards, as she was the consulting enologist for the winery. In 2002, he was promoted to head winemaker as Merry handed the art of the winery's winemaking to Mat. His knowledge and understanding of the best vineyards sites at Dutton Ranch is unsurpassed. Mat states, "grape sources are never an issue."
Mat is dedicated to low-input winemaking techniques. Whenever possible, indigenous yeast is used for fermentation as well as indigenous ML bacteria. He uses as little SO2 as possible and bottles the wine without filtration. "Slower indigenous fermentations make for more a complex wine and a more refined and seamless wine as well," says Mat. "Lower levels of SO2 in the barrel allow for 'elevage', the elevation of the wine quality in the barrel that higher levels of SO2 stifle." Mat is committed to Burgundian and Rhone varietals and winemaking. His plan is to make some of the best wines in Sonoma County.