Over his 27+ year career, winemaker Dave Coventry has developed an approach rooted in both scientific precision and a deep respect for the vineyard. With a strong background in chemistry and biology—and early mentorship from renowned winemaker Dan Karlsen—Dave quickly mastered the technical foundations of the craft. Today, he employs every tool and technique necessary to faithfully translate Mountain Brook’s vineyard character, as well as other renowned East Coast vineyards, into each glass. He avoids “flavor oddities” and embraces methods like commercial yeast, careful filtration, and quality barrels to achieve clarity and balance. His goal is simple: to craft Mountain Brook Vineyards wines that bring joy, invite connection, and keep people coming back for another bottle.
Mountain Brook’s vision of crafting world-class East Coast wines begins in the vineyard. Our 12-acre estate is densely planted at 2,000 vines per acre—more than double the regional norm—requiring greater effort and investment to ensure exceptional quality. We believe the world doesn’t need more wine; it needs more great wine. Our vineyard is evenly split between white and red varieties, including three clones of Chardonnay, Petit Manseng, Albariño, Pinot Gris, and all five Bordeaux reds. To mitigate vintage risk and uphold quality, we also partner with like-minded vineyards in Virginia that share our commitment to farming for flavor, not just fruit.