The most exciting thing I have done since starting with Brooklyn Winery, has been choosing the varietals that we will offer for our first year. Needless to say, I initially found myself drafting a very long list. I eventually narrowed it down to my favorite varietals and look forward to producing some fantastic wines with all of you. Also, if there is a varietal that you want to make that is not on the list, please contact us to check for availability. - Conor McCormack, Brooklyn Winery Winemaker

Cabernet Sauvignon

Region: California
Time to bottling: 10-18 months

The most successful and popular red wine grape grown throughout the world is Cabernet Sauvignon. It is a very resilient grape that can be grown in many different environments while producing high quality wines. It is French in origin, from the Bordeaux region, but has made its way into all corners of the world. Many different styles of wine can be based on this grape, and there can be dramatic variations based on climate, elevation, soil type, and winemaking techniques. It can produce complex, robust wines suitable for long-term aging or soft fruity versions crafted to drink earlier. Based on fruit ripeness at harvest, the flavor profile can be anywhere from green pepper to ripe black fruits.

Merlot

Region: California, New York
Time to bottling: 10-18 months

Merlot is another Bordeaux varietal that has made its way all around the world. Like Cabernet Sauvignon, Merlot can produce complex wines suitable for long-term aging. I find Merlot to be rich in texture, offering lush overtones and solid structure. Merlot has unfairly received a bad reputation over the last few years but is making a comeback as consumers rediscover the beauty of this varietal

Pinot Noir

Region: California
Time to bottling: 8-11 months

Pinot Noir, a varietal originating from Burgundy, France, produces a complex yet light-bodied wine that can be crafted in many ways. Traditional Burgundian style dictates a subtle and elegant wine whose nuances keep developing and revealing themselves after many years of aging. On the contrary, many Pinot Noir producers in California are making higher alcohol, highly extracted fruit bombs that taste delicious right out of the gate.

Zinfandel

Region: California
Time to bottling: 10-14 months

Zinfandel has been adopted as the "American" varietal though its roots belong to Primitivo in Italy. Brought over by Italian immigrants back in the day, it still holds the title of most acreage planted in California. Old Vines can be readily found -- some over 100 years old! It can make rich, spicy wines with the tendency towards dried fruit flavor profiles.

Petite Sirah

Region: California
Time to bottling: 10-18 months

Petite Sirah is known for its deep inky color and solid tannin structure. Don't spill this one on your white shirt! It also can display bright fruit flavors backed up by spicy undertones. Petite Sirah and Zinfandel go very well together and are often blended. Petite Sirah can play with the big boys any day.

Sangiovese

Region: California
Time to bottling: 10-14 months

Sangiovese produces a medium-bodied yet highly structured wine that emanates red fruit character. If you can't decide whether to drink a Cab or Pinot with that grilled meats platter you just ordered, go for the Sangiovese, as it sits right in the middle. Though grown all over the world, it is the main varietal used in the Italian region of Chianti, with the laws stating that Sangiovese must comprise at least 80% of the blend.

Chardonnay

Region: California
Time to bottling: 8-11 months

Chardonnay is the most well-known white varietal on the market. Originating from the Burgundy region in France, it also has made its way around the world. Styles can vary greatly depending on growing region and desired results. You can take the same fruit from the same vineyard and make either a California style with butter and oak flavors, or a brighter and crisper version that tips its hat to the old world.

Riesling

Region: New York
Time to bottling: 8-10 months

Riesling has found its way all around the world, and we are lucky to have a premier growing region in upstate New York where the grape thrives. Often considered to be a sweet wine, this is not always the case and many dry versions are produced. In some cases, Riesling has the capability to age for many years, developing into quite an experience once opened. I have many great memories involving old Rieslings.