"They [Stony Hill] produce this succint style of chardonnay that bucks the oaky, buttery trend. Never oaked, the wines are pure and beautiful and age extremely well."
In The Press
Dan writes, “…we were captivated by the property’s first red wine. I have long wondered how the delicate Stony Hill style would translate to Cabernet Sauvignon. Now I know: brilliantly! …they adhered to the classic Stony Hill model of moderate alcohols (under 14%), classic varietal character, low oak, and a food compatibility that is impeccable.”
Lots of California winemakers are talking about changing their style to feature lower alcohol and less oak. Stony Hill started building California's reputation for Chardonnay nearly 50 years ago, and its approach has never changed: careful handling of the fruit and hand-off winemaking. In this version, the purity and depth of character that come only from older vines will impress even the most diehard white Burgundy fans.