The Long Island Sustainable Winegrowing Movers & Makers Interview Series is a celebration of the individuals behind the sustainable wine movement on Long Island. These winemakers and grape growers are on the forefront of reducing environmental impact while investing in the future of Long Island wine. Each featured vineyard is LISW Certified, and each Sustainability Leader has a unique strategy for continuous improvement beyond certification. The fruits of their labor include reduced carbon emissions, healthy soil, delicious wine, and so much more!
Interview with Marin Brennan, Corey Creek Vineyards
The Tap Room at Corey Creek is located in Southold on 22 acres of sustainably farmed vineyard. Corey Creek Vineyard has many different varietals planted ranging from North Fork favorites, Cabernet Franc and Sauvignon Blanc, to one-of-a-kind plantings of Melon de Bourgogne and Verdejo. The wines are uniquely handcrafted in small batches and fermented with indigenous yeast.
Marin Brennan came to Bedell Cellars and Corey Creek Vineyards while receiving her BA in Hospitality Management from Johnson & Wales University in 2011. While she initially worked the front of house, her passion and curiosity for wine knowledge led Rich Olsen-Harbich to bring her onto the harvest team from 2011 onwards. She became Assistant Winemaker in 2016, and in 2019, she produced the wines for the new Small Batch Series sold at Corey Creek.
LISW: What inspired you to be a part of the sustainable wine movement on Long Island?
MB: Since entering the wine industry, sustainability has been at the forefront of my education from mentor Rich Olsen-Harbich. LISW is a program that not only focuses on the current happenings in our region but looks to the future so we can continue growing vines and crafting world class wines.
LISW: What sustainability practices do you apply in your vineyard/winery?
MB: Although Long Island is a relatively young wine region, we’ve had over 40 years to recognize which farming techniques work best for us. These ‘best practices’ are what we use in the vineyard. Scouting the vineyard leads to low impact farming by using sustainable sprays only when necessary. At the Tap Room, the wines are stored in kegs which reduces the amount of glass we purchase (1 keg is equal to 3 cases or 36 bottles of wine).
LISW: What are some of the benefits you see from sustainable winegrowing?
MB: A constant that I’ve learned over the years is that, “it all starts in the vineyard.” These words couldn’t be truer. A sustainable, healthy vineyard results in a wine that showcases Long Island’s unique maritime terroir; there’s no greater benefit than that.
LISW: What sustainability trends or technologies are you excited for in the future of Long Island wine?
MB: Long Island has endless possibilities for advancement in each department but I’m personally interested in learning more about hybrids from Alice Wise, Grape Specialist for Cornell Cooperative Extension of Suffolk County. From a vineyard standpoint, hybrids are hardier vines for our climate and more resistant to disease than vitis vinifera. From a winemaking standpoint, I’d like to see how these hybrid wines develop in the cellar.
To learn more about Marin Brennan and Corey Creek Vineyards visit: https://www.coreycreektaproom.com/