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Stoutridge Vineyard

11 AM - 6 PM
Thursday — Sunday

10 Ann Kaley Lane
Marlboro, NY 12542


Our Distillery is now open! Visit us for a tasting!

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Slow wine at Stoutridge.

Nature takes her time making wine. So do we. Slow Wine is a winemaking philosophy we adhere to at Stoutridge. An overwhelmingly wide majority of our industry is focused on making wine optimized for quick release in the market. Our winemaking techniques are focused entirely on making the best wine for our region of the Hudson Valley. No need or desire for speed here.

Nature intended wine to taste a certain way and our mission is to bring that natural taste to consumers. Pumping, filtering and fining ultimately are processes that speed up winemaking. However speeding up the winemaking process is hard on the wine. It also literally makes wines taste “hard” because they become edgier and more “angular.” Aspects become more grand such as bitterness and sourness and become less complex. To compensate wines then need to be tempered with sugars and external tannins – something we do not do at Stoutridge because we feel there is no need. Slower wine is a more complex wine and more of the true proportions of nature.

Also, a speedier process has a greater negative impact on the environment than slow winemaking. A wine which is pumped, fined and filtered has a less complex taste, a greater carbon footprint, more ecological impact, and a higher cost of production. At Stoutridge we do not use pumps, filters or fining agents in making our wines. Because of our more natural technique, our wines require a longer time for gravity to settle them, a longer time to age in the bottle before release, and may have a slightly hazy appearance due to their higher levels of pectins and proteins which act as natural preservatives.

However, the advantages are bountiful. Stoutridge wines have a more complex flavor and an ability to age far longer than processed wines. Should you choose to age our slow wines in your cellar, you will be rewarded with the increased complexity of flavors brought on by the development of bouquet.

Slow to Market. Slow to Table. We’ve been doing it naturally since 2006.