By Blake Jackson
According to Kathleen Willcox and Robin Shreeves, sustainability has become a defining principle for many New York wineries, shaping decisions in vineyards, wineries, and local communities.
Across the state, growers and winemakers continue to adopt practices that support environmental stewardship, social responsibility, and long-term business success. Many producers also pursue New York Sustainable Wine Growing certification, earning the Trustmark that signals their commitment to sustainable practices.
Certification has become increasingly important as consumers seek greater transparency about how their products are made. “The younger generation is looking for transparency in what they drink,” said Shana Clarke, a New York Wine Journalist. “They want to have something that feels genuine and authentic. Seals [like the Trustmark] give a sense of that.”
Clarke believes certification helps demonstrate that wineries are making thoughtful decisions about their environmental and social impact. She also praises the progress New York’s wine industry has made in advancing sustainability.
At Milea Estate Vineyard in the Hudson Valley, sustainability extends beyond environmental concerns. “Sustainability is important for Milea Estate Vineyard because wine is uniquely tied to place: community, climate, soil, water, and long-term land health. A vineyard is not just an isolated factory input. It’s an ecosystem that needs to stay productive for generations,” said winemaker Darren Chertkoff.
Long Island’s Wölffer Estate Vineyard has expanded its sustainability efforts by encouraging partner growers to meet certification standards. “We wrote to the ten growers we work with that we are now part of the sustainable program, and the growers chose to work with us,” said winemaker Roman Roth. As a result, approximately 300 acres of vineyards supplying Wölffer have adopted additional sustainable practices.
In the Finger Lakes region, Ravines Wine Cellars has embraced certification as part of its commitment to preserving local land and water resources. "This is our land,” said Lisa Hallgren, co-proprietor and general manager of Ravines Wine Cellars in Geneva. “We love our land. We love our region, we love our lakes, and everything is connected.”
Employee well-being is another key aspect of sustainability. Wölffer provides extensive employee support programs, while Ravines values the long-term relationships it has built with seasonal agricultural workers. “We get the same guys every year, which is super important to us,” said Hallgren.
At Milea, caring for employees is considered just as important as caring for the land. “The two go hand-in-hand,” said Chertkoff.
“Milea depends heavily on people, local communities, and long-term regional consumers, not just land and climate. Winegrowing is labor-intensive and locally based. We believe the quality of our wine or hospitality experience is inseparable from the well-being of the workers and local community that support it.”
Wineries also educate visitors about their sustainability efforts through vineyard tours, tasting room conversations, and on-site signage. “We talk about it,” added Hallgren.
“When you enter our place in Geneva, we’re surrounded by fruit tree orchards. When you’re coming down the driveway, you know immediately you’re in a viticulture and agricultural area. By the time people get to our tasting room, they already feel like they’re on a farm.”
“As you drive in [to Wölffer], the first sign says ‘sustainably grown’ on the front of the field,” Roth added. “Then people talk about it. We have wine specialists in the tasting room. They all talk about sustainability because you can see it in the vineyard.”
For Clarke, sustainability represents an important opportunity for New York’s growing wine industry. “When you’re starting from a place where name recognition is still growing, it’s such a great point to make the message about sustainability part of your story,” she said.
Photo Credit: istock-jhvephoto
Categories: New York, General