Public Tours – check website
Bob Barrow, Kelly Ong,
Brotherhood remains the oldest winery in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars, and Post-Prohibition laws that changed the alcohol industry following the repeal — a true testament to the winery’s deep roots and strength. Despite the dramatic shifts in the American palate that have favored a myriad of wine styles over the decades, the winery has remained responsive to the fluctuations in American preferences.
Brotherhood Winery is the producer behind the #Bae Wines brand – a social wine brand with a line of sweet, tasty, and uncomplicated wines meant to share and enjoy. Launching this summer is their line of #Bae Wine Seltzers in four delicious fruit flavors! Before Anything Else, #Bae Wines is here for you! Check them out on Instagram @Bae_Wines
Brotherhood Winery is one of the largest producers of wine in New York State for both its own production and private label contracting. By purchasing grapes from independent growers, including the Finger Lakes, Long Island, and throughout the State, the winemakers select fruit that best exemplifies the territory from which it was grown to produce a variety of premium and sparkling wines which are readily available in the tri-state region.
The latest improvements at Brotherhood include top-of-the line upgrades to grape presses, aging vessels, bottling machinery, and updates to laboratory facilities. Consistent remodeling efforts made to preserve the historical integrity of the restaurant, tasting hall, gift shop, museum, and catering hall are a priority to accommodate the daily tours and weekly weddings.
In the tasting room, you will find limited edition wines as well as a variety of hard apple ciders and a fresh line of New York wines. The gift shop is a menagerie of accessories, décor, and apparel, great for last-minute presents or hostess gifts. The onsite restaurant, 1839 Restaurant & Bar, serves lunch and dinner that will be sure to satisfy your appetite. The beautifully renovated Grand Monarque Hall has proven to be the premier place to host a wedding or special event in the Hudson Valley.
IN THE SPOTLIGHT
BROTHERHOOD CABERNET SAUVIGNON
2021 New York Wine Classic Best Cabernet Sauvignon winner! 2017 vintage. Made from 100% New York Cabernet Sauvignon grapes and barrel aged for a minimum of 12 months. Old-world in style, it has all the typicity of a Cabernet Sauvignon; flavors of ripe berries with a nice tannin structure and a long, soft, smoky finish.
I LOVE NY
As America’s Oldest Winery, Brotherhood is proud of its home state of New York. This great wine captures the true craft of New York using a delicious blend of 100% New York grown and loved grapes with a delicious fruit-forward character.
BROTHERHOOD PINOT NOIR
New 2017 vintage release! Crafted in the style of a true Burgundian Pinot Noir. The 2016 vintage exemplifies bright fruit flavors of cranberry, cherry, and black tea, creating a complex light to medium bodied wine.
New Year’s Day, Thanksgiving, Christmas Day, Mondays (except holidays)
MEET THE WINEMAKERS
Bob Barrow, winemaker and head cider maker at Brotherhood, graduated from Virginia Tech in 1998 with a B.S. in Biology and a Chemistry Minor. He worked at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and cellars creating Brotherhood’s blends, sparkling wines, and ciders.
Laboratory Manager Kelly Ong joined the Brotherhood team after graduating with a B.S. in Chemistry from Marist College in 2010. Kelly works on formulating and analyzing wines and ciders, formula approvals, monitoring the fermentation, inventory and production lines, and creating quality control plans.
Haley Silverman started at Brotherhood in 2016, after graduating from Stony Brook University with a B.S. in Chemistry and Environmental Studies. Haley divides her time between the laboratory and the production line as a Quality Control Technician, ensuring each product meets the company’s formulation and taste standards.