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.”
In The Press
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.
"But not every winery in California has conformed to the critics’ tastes. Despite the threat of low scores, there are some locals who’ve never gone for the big fruit bombs. Stony Hill..., make wines as they always have—with restraint. These wines might be less flashy and thus are at a disadvantage in a critic’s blind tasting, but they’re food-friendly and elegant."