In The Press

Wine of the Week: Stony Hill Vineyard 2007 Chardonnay
2007 Stony Hill Chardonnay

A group of us sat down to lunch on a rainy day last week and I started to scour the wine list for a red to ward off the chill. When half of the diners mentioned their preference for white wine, I panned to the chardonnay options hoping for a richly textured but un-oaked version.

And there it was — the Stony Hill Chardonnay ($42). For anyone wanting a crisp and complex chardonnay, Stony Hill should be on your shortlist. The 2007 even trumped all expectations. There was a striking flintiness and minerality with nice acidity in the wine, but also rich red apple, pear and juicy peach flavors that lingered on.


Well Crafted Cabs
2009 Stony Hill Cabernet Sauvignon

More Cabs are showing restraint: a little less alcohol, a little more acidity.

In recent tastings here, my favorite Cabs–balanced and elegant, with moderate to low alcohol levels–all came from old-guard winemakers who never lost their way in the first place. Their wines aren't even close to inexpensive, but compared with the stratoshperically priced cults, they represent good value.


A 60 Year-Old California Wine Family Is Trying To Change The Way You Eat Steak

Go to a steakhouse and any waiter/sommelier worth their salt will pair your cut with a red wine. Wallinda and Peter McCrea, of Stony Hill Vineyard (one of Napa's first) are trying to change all of that. They've carefully created a collection of white wines that pair perfectly with red meat, says the Dallas News.

It's all to celebrate 60 years of wine making that dates back to Peter's parents purchase of a Napa Valley goat ranch in 1943. Back then there was no electricity, no phone, and hardly any travel between Napa and San Francisco. So the McCrea's have come along way, and to honor that, they decided to do something different with their first Cabernet Sauvignon.