Brooklyn Winery opened its doors in 2010 in the heart of Williamsburg. It was founded by Brian Leventhal and John Stires, two friends who enjoyed recreational winemaking as a hobby. They saw an opportunity to make the winery experience—typically only available to those willing and able to travel to wine country—more accessible by bringing it into the heart of the city. To help bring this idea to life, they brought on Conor McCormack, a winemaker who brings expertise from past experience in Napa, Sonoma, and Washington State vineyards. At its core, Brooklyn Winery is a working winery: wine is actually produced on-site, not just served. Grapes are sourced from premium vineyards around the country, with roughly 60% coming from New York State (including the Finger Lakes and North Fork) and the remaining 40% from the West Coast. From there, the winemaking team, led by Chuck Gergley, handles the full process in-house: de-stemming, fermentation, pressing, aging, blending, and bottling. Brooklyn Winery wines have earned recognition over the years, including a Double Gold Medal for its 2012 Pinot Noir at the San Francisco Chronicle Wine Competition. Beyond production, Brooklyn Winery functions as a multi-purpose space: part tasting room, part event venue. Guests can visit the wine bar to enjoy a seasonal food menu alongside wine flights, join for a wine tour, or take a bottle home. The space is also a sought-after venue for corporate and private events, most notably full-service weddings. The site offers an industrial chic setting, best known for its iconic exposed-brick plant wall, paired with wine crafted on the premises and catering from an in-house culinary team.
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