The Brooklyn Winery Winemaking Process
The Brooklyn Winery concept was spawned from co-founders Brian Leventhal and John Stires, who made wine recreationally in New Jersey with former co-workers. Unsatisfied with the 9-to-5 where they plied their trades (and spurred by the incessant itch of the entrepreneurial spirit) they dreamed of opening their own winery; Brooklyn Winery was born.
Conor McCormack was brought on in the beginning to build and run the winemaking program, taking it from 2,500 cases in annual production to more than 8,000 cases per year. Sourcing grapes from 15 different vineyards from across the country, with more than 10 varieties, and making 18 to 20 different wines per year has plenty of challenges, but the passion and dedication from everyone involved—from the farmer in the field to the winery production team, as well as the staff who pours wine for our guests—makes it all worthwhile.
From our first vintage in 2010 our goal was clear: make incredible wine from world class vineyards.
Because our winery is not located in a grape-growing region (not many vines are located in NYC!) we contract our grapes directly with growers, some who only farm grapes while others also make wine.
Sourcing fruit from esteemed growers around the country gives us the unique opportunity to showcase wine styles that reflect the diverse range of climates and growing conditions we have here in the United States. We carefully choose vineyards based on a variety of parameters, including soil type, trellis and canopy management, rootstock and variety match, but most importantly, the people who farm the land.
Check out our online store and buy some Brooklyn Winery wines!