Stony Hill Chardonnays are some of the most respected and highly-sought-after California wines in existence. Their style is best described as lean, bright, elegant and food friendly.
To achieve this style, we crush and press the grapes with minimum skin contact and ferment in neutral oak cooperage. When fermentation is complete, we rack the wine off the lees, in order to avoid the development of a yeasty flavor in the wine. We then age it in the neutral oak barrels, most of which are well over ten years old, allowing the wine to develop and mature without absorbing an oak flavor component that could mask the natural fruit. In addition, we avoid a secondary (malolactic) fermentation in order to maintain the original acid structure of the wine and protect the fruit’s inherent citrus and apple components.
Fred and Eleanor took the original Chardonnay cuttings from the Wente vineyard in Livermore in 1948. We have done one major Chardonnay replanting, in 1986, making the average age of our current vineyards approximately 30 years old again.
Previous Vintage Tasting Note Archive
Food Pairing Suggestions and Recipes
We make fruity, non-oaky, non-buttery Chardonnays that are eminently age-worthy and develop richness and depth for many years after bottling. For younger vintages we would suggest a match with Mike Chelini's Farm House Wild Salmon Dinner. To compliment more mature vintages we would choose Peter's Grilled Quail recipe.