A small urban winery dedicated to creating wines
with varying levels of sweetness

Our No's of Winemaking

No chaptalization (fancy winemaking term for adding sugar). No acidification (adding tartaric/malic acid to elevate acidity). No Enzymes.

Brooklyn | Baby*

This is where it happens: vinification, aging and bottling all done on premise. Baby.

* It's really hard not to add "Baby" when saying Brooklyn.

Sweetness Indicator

Since everyone's perception of sweetness differs please use the guide and
description below to help identify the type of wines you might like.

  • 0/5

    Our dry. It's dry, but not bone dry. Similiar to a feinherb, halbtrocken or semi-dry wine.

  • 1/5

    A light-bodied wine, it's made from ripe grapes and is low in alcohol. Sweetness begins to be noticeable, but balanced with acidity. Similiar to a German Kabinett.

  • 2/5

    Low alcohol. Medium body. Wines are a little deeper and sweetness a little more pronounced than our 1/5 wines due to later harvested grapes. Similiar to German Spatlese.

  • 3/5

    Full body and low alcohol. Flavor is more intense and concentrated. Wines from this point on can be consider dessert wines. Similiar to a German Auslese.

  • 4/5

    Fuller body with a deeper taste than a 3/5. Similiar to a German Auslese Gold Cap.

  • 5/5

    Made from over-riped grapes, this is the ultimate in our dessert wines. Under German classification this would be considered as a BA / TBA.

Enjoy in Moderation. Enjoy Responsibly.