Mark Daigle (pictured left) is Brotherhood Winery's Production Manager. When Mark isn’t running our bottling lines like well-oiled machines, he can often be found in the workshop, operating heavy equipment and supervising the production lines. Mark’s extensive background includes working in the vineyards of Chappelet in Napa Valley, Maison Bertrand Novack in Champagne, France, and in the cellars at Chanson Pere èt Fils in Beaune, France. Mark is an essential part of the winemaking team due to his dedication, unique talents and over 30 years of experience at Brotherhood.
Working directly with Mark is Winemaker Bob Barrow. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked both in the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and the cellars creating Brotherhood’s blends and riddling or disgorging our Méthode Champenoise sparkling wine. In the fall, he can be found out on the crush pad with Mark, pressing the tons of grapes that Brotherhood processes every year.
Assistant Winemaker Stephanie Muser, who has been working at Brotherhood since 2013, graduated with an MS in Biochemistry from the University of Maryland in 2013, and a BS in Chemistry from Northeastern University in 2009. Before obtaining her Masters degree she worked in quality control for two different breweries, Augustiner Brau in Munich, Germany, and Boston Beer Company in Boston, MA. Stephanie spends her time in the lab and the cellars working on Brotherhood’s blends as well as developing and monitoring quality control plans.