In 2004, we planted five acres of our highest vineyard, known as the Top Block, to Cabernet Sauvignon. We chose to employ the same dry farming methods and lean winemaking style that we use for our white wines. We believe this brings out the very best expression of Stony Hill’s terroir. The grapes are allowed to mature to their optimum ripeness, meaning a perfect balance of flavor, pH, total acidity and brix. The alcohol is kept under 14% and new oak is used only sparingly. 

While Stony Hill Cabernet Sauvignon has only been in production for a few years, it has gained considerable attention for both its elegant, austere style and incredibly long aging potential.

Current Cabernet Vintages

Previous Vintage Tasting Note Archive

Food Pairing Suggestions and Recipes

Although Stony Hill has been experimenting with Cabernet for quite some time now, 2009 marks our first release of Cabernet Sauvignon.  Below are some recipes that we enjoy and hope you will too!

Roast Beef Tenderloin with Morel Cream Sauce
June 8, 2016
The sauce for this recipe is an old standard from Christopher Cote, which was published many years ago in Wine and Food Magazine. It is a spectacular centerpiece to a holiday dinner and quite easy to cook and will be great matched with Stony Hill Cabernet Sauvignon.

Visit our recipe page for more recipes.