Born in Limerick, Ireland, raised in Northern California, and now residing in Brooklyn, New York, Conor McCormack brings a strong combination of technical training and hands on experience to Brooklyn Winery, specializing in boutique custom crush operations and micro-lot fermentations.
Previous experience at locations in California such as Crushpad, Rutherford Hill Winery, Brehm Vineyards, Audubon Cellars, and White Salmon Vineyards in Washington state, have all contributed to the advanced production, viticulture, and sensory skills that Conor now offers to the Brooklyn Winery winemaking experience.
His winemaking philosophy:
Start with high quality fruit
Work with great growers
Handle the fruit as gently as possible
Showcase different styles of wine through alternate winemaking techniques
Keep cleanliness all the way through
Combine sensory and lab analysis to maintain quality
Leave it alone as much as possible, but take care of it as much as needed
Produce the best wine possible from the best fruit available
Showcase the different styles of wine that can be made from the same fruit