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.
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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!