• Cabernet Sauvignon – September’s Wine of the Month

    It’s back! We’re ready to release the newest vintage of our Special Reserve Cabernet Sauvignon and name it our September Wine of the Month!

    Stone House Vineyard Cabernet Sauvignon

    Our 2017 is made with grapes grown on Howell Mountain in Napa Valley. Howell Mountain is one of 16 sub-AVA’s within the larger Napa Valley AVA, and we specifically chose this sub-AVA as the source of our Cabernet Sauvignon grapes for the style of wine it would make.

    Howell Mountain Vineyard

    At over 1,400 feet, Howell Mountain sits high above the Napa Valley floor. This means its vineyards are above the line of fog clouds that roll in from San Pablo Bay at night, allowing evening temperatures to stay warmer than those temperatures in the valley that are “blanketed” by the fog clouds.

    Howell Mountain Fog

    These warmer night temperatures combine with cooler day temperatures – thanks to the higher elevation – to create more consistent temperatures overall, growing grapes that retain more acidity than those grown closer to the valley floor, where spikes in heat promote greater ripening.

    Howell Mountain Vineyard

    Since the level of acid and sugar in grapes is inversely related, this also means there is less sugar in the grapes on average at harvest. This enables us to make a lighter-bodied style Cabernet Sauvignon then you might find in warmer areas of Napa Valley.

    Then, for aging, we use 30% new French oak and 70% mature French oak barrels to aid in creating good structure, while also keeping the wine softer and lighter in style.

    Stone House Vineyard Barrel Room

    The resulting wine is elegant and balanced, with nicely focused black cherry and currant notes on the palate. Hints of cinnamon, vanilla, and mocha give the wine additional complexity and grace. The finish is long with ripe, round tannins that give it a concentrated core of fruit. The wine becomes more complex as it opens up.

    While enjoyable now, this wine will age nicely over the next 15 years.

    Whether it’s new to you or a long-time favorite, we hope you’ll stop by this month and give it a try!

  • Claros – August’s Wine of the Month!

    We’re excited to announce our August Wine of the Month. Since August is when we harvest our estate vineyard, we knew it had to be… the Claros! As it is made entirely from the grapes we grow here.

    bottle shot of claros, norton reserve

    All seven acres of our estate vineyard is planted to a grape variety called Norton (vitis aestivalis), which is what the Claros is made of. It’s a native-American grape, native to Virginia. As a hybrid variety, we know it was bred from a European grape parent and an American grape parent, but we don’t know which ones specifically. Dr. Daniel Norton, who first cultivated Norton, didn’t do a thorough job of recording which varieties he was breeding, so we will likely never know!

    What we do know is that it has been very successful for us. Just this year, on Saturday, August 10th, we held our annual harvest of our estate vineyard. Over 80 volunteers braved a 6:30am start to fully harvest the seven acres of vines.

    After three hours of meticulous work, almost 4 tons of grapes had been harvested – one of the better harvests we’ve seen in recent years. The sugar levels and acid levels also came in at excellent numbers, meaning the 2019 vintage of the Claros, Norton Reserve, is shaping up to be one of the best! Which is saying a lot for our award-winning, nationally recognized wine.

    It has been quite the month for the Claros, too. It was just recognized by USA Today as the must-try wine of the summer in the state of Texas. (https://stonehousevineyard.com/in-the-news/) That was very exciting for all of us to hear!

    While not widely planted, Norton is well suited to this tougher climate. As a native grape, it is resistant to many diseases, such as Pierce’s Disease, that can kill European grape varietals. It is also drought tolerant and doesn’t mind the higher heat.

    The first block of 4 acres was planted in 1999, followed by an expansion of 3 additional acres in 2005. Norton is a low-yielding variety, rarely exceeding 1.5 tons per acre. In the warmer Texas climate, our goal yield every year is .75 tons to the acre. This low yield enables us to make a wine rich in color and complexity.

    With an alluring purple/garnet color, the appearance in clarity is bright to brilliant, with medium depth. On the nose, sweet spices are apparent, such as clove, cinnamon, and licorice. Hints of allspice also show.

    On the palate, acidity is lively, offset by ripe fruit characteristics that work to create good harmony.  The body is medium, with rich consistency and a nice smooth, medium length.  There is a distinct varietal intensity to Norton, including elderberries, and the structure is elegant and not heavy, with warm alcohol. Tannins are fine, though bottle age will improve the overall structure further. The overall palate shows almost Burgundian in some characters, with black cherry, lavender, raspberry, plum, and violets.

    We hope you’ll stop by this month to give it a try!






  • Tempranillo – July’s Wine of the Month!

    It’s time to announce July’s Wine of the Month! We’re excited to share with you the newest vintage of our Tempranillo, the 2017.

    Known primarily as a Spanish grape, where 80% of the world’s Tempranillo is grown, it has also seen rapid growth in popularity outside of Spain. Plantings have increased in Australia, Argentina, and the United States, including right here in Texas. In 2015, it was the third most widely planted grape variety in the world.

    Tempranillo is perhaps one of the most versatile red grape varietals currently being grown. It’s thinner skins and large berries can make it ideal for a medium-bodied, soft wine. Yet, under warmer growing conditions and extensive barrel aging, you can also find big, spicy, full-bodied Tempranillos. As for the name, “Tempra” translates to “early,” and references to the grape ripening earlier than others.

    For our 2017, the grapes were sourced from a cooler climate to retain more acidity, then barrel aged for a little over a year in mature oak. Mature oak refers to barrels that have been used for a prior vintage, and therefore have less tannin and oak flavors to impart on the wine.

    The result is a wine that has a floral note with a slight perfume of frangipane and a little mint. It’s rich bramble berry, violet, and red pepper palate is alluring, as is the wonderful, deep-purple hue. It has long, fine tannins on the palate balanced with sweet fruit flavors. 

    We hope you’ll stop by this month and have a taste!


  • Viognier – June’s Wine of the Month!

    We always enjoy spotlighting one of our wines in our Wine of the Month series. However, this month we’re particularly excited, because we’re featuring a BRAND-NEW wine. For the first time ever, we’re releasing a Viognier!

    Pronounced Vee-ohn-yay, this white grape is commonly associated with the Rhône region of Southern France, where it first became prominent. After being almost eradicated by the bug phylloxera and the damage caused by World War I, it has seen a resurgence in the last two decades, with plantings increasing in both France and many regions around the world, including Australia, South Africa, and the United States.

    In the Rhône, it is commonly blended with the region’s other white varietals, Marsanne, Rousanne, and Grenache Blanc – another grape we know well at Stone House! It is also not uncommon to see Viognier blended with one of the Rhône’s main red varietals, Syrah, particularly in the Côte-Rôtie AOC. This blending of a small percentage of white wine into a majority red wine serves to lighten and lift the red wine’s flavor and aroma.

    Viognier traditionally makes a dry wine that is very aromatic, with floral notes and hints of stone fruit, like peach and apricot. The naturally small-yielding nature of Viognier can also lead to big flavors.

    For our 2018 Viognier, we sourced the grapes from the Russian River Valley of Sonoma, a slightly warmer region than the Rhône, enabling us to produce a more full-bodied version of Viognier.

    It was fermented in both a concrete egg (69%) and stainless steel (31%). The egg shape of the concrete fermenter is not just for fun! The narrowing at the top of the tank forces the CO2 that is created and released during fermentation back down into the wine, essentially stirring it. This helps the yeast to move freely through the wine and not get compacted, ensuring they complete the fermentation in a healthy and timely manner.

    The wine was then aged unoaked, sur lie for 10 months. Sur lie translates to “on the lees,” with lees consisting primarily of the dead yeast cells remaining after fermentation and leftover, solid pieces of grape. Aging a wine on its lees helps to create a smooth texture, as lees impart a creamy note to wine.

    The result was a wine with pure, subtle aromas reminiscent of apricots and white flowers. The palate is long, rich, and delicious, finishing with an alluring freshness.

    We hope you’ll come in this June and give our newest wine a try!

  • Angela’s Wish – April’s Wine of the Month!

    It’s time for the April installment of our Wine of the Month series. In April, we’ll be featuring the newest vintage of our Angela’s Wish, an old-vine blend of 75% Cabernet Sauvignon and 25% Shiraz from the Barossa Valley of South Australia.

    Fun fact – the grapes for Angela’s Wish come from the same vineyard as those that go into two previous Wine of the Month’s, Basket Press Shiraz and The Survivor. And if you’ve been keeping up with our Wine of the Month, you’ll know that that vineyard was planted almost 100 years ago, in 1923, and that an old-vine wine means you’re in for a lot of full flavors.

    Also, in line with all three of our previous Wine of the Month’s, it has a great story behind its name. It’s named for our owner Angela and her wish, which is to make great wine from her home country of Australia.

    As for the name’s inception, the story goes that, at the start of his working with us, our Winemaker in Australia asked Angela what she wanted him to make. She jokingly – or only half-jokingly, really – replied, “Great wine.” When it came time to present her with the first ever sample of this wine, he had labeled it, “Angela’s Wish.” He also was joking, but the name stuck, and, as the first wine made by us in Australia, it has been with us from the very beginning.

    “As a child I was inextricably linked to the Barossa,” Angela said. “I have always taken great comfort from this subtle connection, no matter where in the world I called home. It has long been a wish of mine to share the place I was born with others. Now with this wine I finally can. The varietal combination is one of the great partnerships of all time. Barossa Cabernet and Barossa Shiraz are made for each other, just as this wine has been made for you.”

    Angela’s Wish presents a deep, dense red color, with hints of purple lingering around the meniscus. On the nose is spearmint perfume layered over cassis, red currant, and summer berries. Lifted vanilla oak blends back and is filled out with the complexity of the spicy French oak, giving it beautiful balance.

    On the palette, the initial richness of the full berry characters is finely complimented against firm oak and fruit tannins. Good acid balance against the fruit sweetness cleanses the mouth, and the middle palate is a full, big-berry hit of Cabernet Sauvignon, supported by the leathery richness of Shiraz. It finishes with a complexity brought about by extended lees contact.

    We hope you’ll stop by this April to give Angela’s Wish a try!