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Millbrook Vineyards & Winery: Our Story

Established in 1982 on a former dairy farm in New York's Hudson River Valley, Millbrook Vineyards & Winery produces a range of high-quality wines that includes Cabernet Franc, Chardonnay, Pinot Noir, Riesling, and Tocai Friulano. Guests are welcome for daily tastings in the restored Dutch barn, and guided tours are offered on weekends.


A Taste of Success

A Millbrook native, John Dyson developed an appreciation for wine while attending Cornell's College of Agriculture. Never keen on beer, he purchased a jug of wine to impress a date. Soon after, he enrolled in a wine course at Cornell's famed Hotel School, and his lifelong passion for wine was born.

An Idea was Planted

In 1982, after some successful plantings of vinifera grapes on his father's farm, Dyson purchased the 130-acre Wing Dairy Farm. He, in partnership with his brother-in-law David Bova, co-founded Millbrook Vineyards & Winery. In 1983, the first plantings were rooted at the site. The gravelly soil on the southwest facing slopes proved excellent for viticulture.


First and Foremost

Millbrook Vineyards & Winery was the first vineyard in the Hudson River Region of New York State dedicated exclusively to the production of vinifera grapes. Founded on principles of innovation and experimentation, Dyson's adventure in oenophilia developed into a bustling business.

Complementary Efforts

In 1984, John Graziano was brought on board as Master Winemaker. Initial plantings of Chardonnay, Pinot Noir and Cabernet Sauvignon were quite successful. Pleased with the results, Dyson decided to expand.

Growing Better Each Year

Millbrook Vineyards & Winery officially opened for tours and tastings in 1998. Today, it produces between 10-15,000 cases of wine annually. The 30 acres of vines include plantings of Pinot Noir, Chardonnay, Cabernet Franc and an Italian grape varietal called Tocai Friulano.

In addition to consistently earning top ratings on Trip Advisor, the winery is regularly recognized by publications such as Wine Spectator, The New York Times, and Bon Appetit Magazine.