Stoutridge Press

Our Wines look different

Unprocessed wines are a little hazy and have natural sediments...Learn More

Green/Eat Local

Stoutridge uses many sustainable practices in our vineyards and in our winery. These include a solar array that provides 100% of our electricity.Learn More

Slow Wine

We subscribe to the slow wine philosophy of winemaking using minimal intervention and gravity winemaking techniques.Learn More

Biological side winemaking

We use biological methods to accomplish chemical changes in the wine.Learn More

Our Distillery

All of Stoutridge Distillery's products will be produced from New York State Grown ingredients.Learn More

Our Blog

Take a minute and check out our new blog! Visit Blog

Green/Eat Local

Our Solar photovoltaic array on the south roof of the production area is nearly 3000 sq. ft of cell area and can produce 40 kW of electricity on a sunny day. Over the year we expect to be a net producer of electricity with the panels supplying more power than we use.

View our power production

In our wine production area we use a series of electric hoists to lift entire tanks of wine in order to move the wine to different locations in the winery. This means that we donít use a pump which is much less energy efficient than the hoist.

Ninety percent of our wines come from very local vineyards. By using local grapes we reduce the amount of fuel used for transportation to our crush pad. One of our primary goals at Stoutridge is to capture local flavor. Indeed, many of our wines are farm-centric where we bottle a wine that is made 100% from the vines of a small Hudson Valley farm in an attempt to capture it's authenticity.

In the vineyards there are many sustainable methods employed which result in a low environmental impact as well as a smaller carbon footprint. Stoutridge Vineyard is involved in a sustainability study with Cornell University in order to maximize their results in these areas.

This aerial view of Stoutridge vineyard shows how the winery is built into the hillside. This was very important both to blend the winery into the landscape and to provide passive geothermal heating and cooling to both the wine aging and the public facilities.