From afternoon tasting flights to private barrel dinners, Stone Ridge offers something for every level of wine enthusiasm.
Our tasting room is open Thursday through Sunday, 11am to 5pm. All tastings are hosted tableside by our trained team, with guidance on what you're tasting and why. Walk-ins are welcome; reservations are recommended on weekends.
Two shipments per year, carefully selected by Elena. Members receive the best pricing, first access to new releases, and invitations to events the public never sees.
No long-term commitment required. Cancel or pause your membership at any time. Shipping available to most US states.
From intimate dinners in the barrel cave to grand celebrations on the estate terrace, Stone Ridge provides a setting that makes any occasion unforgettable.
Exchange vows among the vines or in our restored 1920s barn. We host ceremonies and full-service receptions with a dedicated event coordinator, on-site catering, and custom wine selections for your day.
Team tastings, blending competitions, and private dinners designed for executive groups and corporate retreats. Audio-visual equipment available in our barrel cave private dining room.
An extraordinary dinner for up to 14 guests, hosted in our underground barrel cave. Our partner chef designs a four-course menu paired with estate wines chosen personally by Elena Stone.
Our kitchen collaborates with local farms and producers each season to create pairing menus that complement whatever we're pouring. Available Thursday through Sunday on reservation.
Our Ridge Road Rosé with fresh pea ricotta crostini, radish and butter, spring herb frittata, and house-cured salmon rillettes. A celebration of everything the season offers.
Parchment Block Chardonnay alongside Dungeness crab, Oregon bay shrimp cocktail, smoked oysters, and a citrus-dressed microgreen salad. Wine and water, together.
Our flagship Reserve Cabernet with aged Manchego, truffle salami, duck rillettes, and roasted fig jam. Designed to show the wine at its most generous. Best enjoyed slowly.
A vertical pour of three library vintages alongside braised short rib sliders, roasted bone marrow, aged Gouda, and dark chocolate bark with smoked sea salt. An evening in a glass.
Book a table for the week or plan ahead for the weekend. We'll have a glass ready when you arrive.