Lakeridge Winery & Vineyards in Clermont: From Family Heritage to Top-Rated Wines

CLERMONT, Fla. – Tucked among the picturesque hills of Clermont, a short journey from Orlando, Lakeridge Winery & Vineyards embodies patience, passion, and the commitment of three generations.

Founded in 1989, this family-owned establishment has flourished into Florida’s largest winery, annually producing over two million bottles of wine.

But behind the stainless-steel tanks and the sprawling 127-acre vineyard lies something far more personal – a story rooted in legacy.

Upon entering the brick edifice, we are welcomed by Christian Slupe, a third-generation winemaker who serves as the Chief Operating Officer at Lakeridge Winery and Vineyards.

Slupe explains how this thriving vineyard got its humble start.

“My granddad started up in Tallahassee about 42 years ago. That was called Lafayette Vineyards. That’s what started it all. But we quickly realized there just wasn’t the population up there we needed for tourism. So around 1988, about 36 or 37 years ago, we found this piece of land-127 acres of beautiful, rolling hills in Clermont,” Slupe said. “After the big orange freezes in the ’80s, we got this land, planted the vineyards, and established the building. We opened our doors in 1989, and we’ve been kicking ever since. It’s been awesome.”

His grandfather, Gary Cox, had a vision – a winery that could grow with Florida’s soil and with his family. But even before Lakeridge officially began, Gary’s father, Boynton Cox, was already experimenting with winemaking at home.

“Wine was always part of our story,” Slupe said. “I have these fond memories of visiting my grandfather. There’s even a picture of me as a kid, stomping grapes with my bare feet.”

Now, he walks the very vineyards where he once played, overseeing nearly every aspect of daily operations.

And what an operation it is.

Lakeridge produces around 330,000 gallons of wine each year – most of it made from muscadine grapes. Growing grapes in Florida isn’t easy, Slupe explained.

“Too much rain can water down the taste and sweetness of the grapes,” he said. “And then you’ve got pests and diseases that thrive in the humidity. But muscadines have thick skins – they’re naturally resistant. That makes them ideal for Florida vineyards.”

This spring has been especially dry in Central Florida, and Slupe predicts a strong harvest by August.

During our visit, he takes us into the vineyard, pointing out tiny buds on rows and rows of vines. It’s hard to believe, but these small buds will ripen into the juicy grapes that produce Lakeridge’s signature wines.

Once harvested, the grapes begin their transformation. Inside the production facility, massive stainless-steel fermentation tanks use temperature-controlled technology to preserve the grapes’ natural flavors.

“Our Southern Red and Southern White are big favorites,” Slupe notes. “They’ve got that sweet muscadine flavor, but it’s not overpowering. We do a really good job of avoiding that syrupy taste you get with some sweet wines.”

For those who prefer something drier, the winery’s Pinot Grigio offers a crisp, clean finish. “That’s actually one of the driest wines we produce,” Slupe adds.

But a visit to Lakeridge Winery is more than a wine tasting, it’s an experience.

The staff here feel more like family.

Doug, who’s been part of the retail team for 19 years, welcomes guests with warmth and enthusiasm.

“When you come in, I’ll show you the wines, give you a tour, and hopefully, you’ll enjoy some of what we produce,” he says with a smile.

That personal touch keeps customers coming back.

During our visit, we spoke with several guests, including a couple from Texas enjoying their first time at the winery.

“It’s such a beautiful place. The wines are fantastic, and the staff treats you like family. You really feel the warmth here,” they told us.

And unlike most wineries, Lakeridge pulls back the curtain on the entire process.

“You can come here and actually see everything,” Slupe says. “From the balcony, guests can watch grapes being harvested, crushed, and processed into juice that becomes wine. We don’t do that behind closed doors-it’s a celebration.”

A celebration, three generations in the making.