Decibel Wines are Daniel Brennan’s vision to create minimal intervention wines using classic practices, natural wines with a community based attitude.

Daniel was born in New York. He grew up in Philadelphia, where his parents own a pub named McCrossen’s Tavern. After going to college at the Catholic University of America in Washington DC and studying International Politics and Philosophy, he took off with a rock band and toured the US as their manager. After six years, he went back to the family business, fell in love with New Zealand wines and took winemaking classes at UC Davis. Following the spirit of his great grandfather Miguel Rodolico, a barrel cooper and winemaker who traveled from Sicily to America in search of inspiration, Daniel left for New Zealand in 2007. He produced his first vintage of Decibel in 2010 and received great mentoring at Paritua under winemaker Jason Stent.

Farming/vinification practices: all the wines are sustainably grown and certified. However, each vineyard has its own story and some are moving toward organic and biodynamic practices. All the wines are vegan.

Dan Brennan: ‘Time makes the wine’ and time makes a wine career

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