BROTHERHOOD, AMERICA'S OLDEST WINERY

The winemaking team at Brotherhood is led by Winemaster Cesar Baeza. Cesar began his career with Master’s Degrees as an Agricultural Engineer, as well as in Viticulture and Enology and also in Sensory Analysis. His experience includes working in many of the winemaking regions in the world, including: California, France, Chile, Spain, the Soviet Union and New York State. Cesar oversees all the aspects of viticulture, product development and winemaking at Brotherhood Winery.

Mark Daigle has the role of Production Manager, expert machinist and “fixer of all things.” When he isn’t running both bottling lines like well-oiled machines, Mark can often be found welding, grinding, repairing and, of course, consulting with Cesar and Bob about the different blends Brotherhood produces. Mark’s extensive background includes working in the vineyards of Chappellet in Napa Valley, Maison Bertrand Novack in Champagne, France and in the cellars at Chanson Père et Fils in Beaune, France. He is an essential part of the winemaking team because of his dedication, unique talents and over 30 years of experience at Brotherhood.

Working directly with Mark and Cesar is Winemaker Bob Barrow. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked in both the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the cellars and lab creating Brotherhood’s blends. In the fall, he can be found out on the crush pad with Mark pressing the tons of grapes that Brotherhood processes every year.

This dry, white wine is clean, crisp, refreshing and very easy to drink. The New York terroir imparts a mineral quality which is well-balanced by the pear and grapefruit aroma. The finish is long and soft with good acidity and lingering fruit.

This wine is light brick red in color, has a nose of fresh berries and plums with a hint of violets. It also displays bright fruit flavors of cranberry, cherry and black tea which create a light-tomedium bodied wine with a layered complexity staying true to form.

The nice, deep yellow color showcases the combination of Pinot Noir and Chardonnay grapes. The slow release of bubbles in the glass smoothly explodes on the palate, bringing forth flavors of soft lemon, fresh biscuit and toasted bread.