Results 1-6of 6 Reviews
by Coach Dad
August 31, 2003
Stone Hill Winery sits atop a hill overlooking the beautiful town of Hermann. The view from the winery is spectacular. Vineyards surround the entire facility, which include the winery, a restaurant and wine and gift shop. The tour is only $1.50 for adults and takes you through America’s largest series of underground arched cellars. You are giving an interesting lesson about Stone Hill‘s rich history and you see the winemaking process from fermentation to bottling. If you are touring in August, you may get to witness "The Crush". The tour concludes in the Tasting Room. Adult guests are invited to sample of each Stone Hill’s wines. My personal favorite is Vignoles, the jewel of Missouri white wines. This rich, semi-sweet wine, is comparable to German Spatelase or Riesling. Vignole was awarded the Gold Medal, "Best of Variety-Best of Show," at the 2003 San Francisco International. In 2002, Stone Hill was one of the top awarded wineries in the nation, winning 367 medals. The Wine and Gift Shop is a colorful display of Stone Hill’s many varieties of wines, juices and wine related products. Look for Stone Hill’s monthly case specials.
The town of Hermann is right out of the mid-1800s. Clock towers and church steeples rise above the town’s red-bricked buildings. Many of the old, historic homes are now bed and breakfast inns. We had the kids with us, so a romantic bed and breakfast weekend was not possible. I am sure we will be making another trip soon. Next time, the kids stay home.
From journal Family Weekend In St. Louis
August 10, 2003
Hermann, Missouri is known as "Missouri’s Rhine Village." Early in the 19th century, the Germans who migrated to Missouri settled along the Missouri River valley. The area greatly resembled their homeland, along the Rhine River valley. The lands around Hermann were perfect for the vineyards that make this area ideal for wine production.
Stone Hill Winery sits atop a hill overlooking the beautiful town of Hermann. The view from the winery is spectacular. Vineyards surround the entire facility, which includes the winery, a restaurant, and wine and gift shop. The tour is only $1.50 for adults and takes you through America’s largest series of underground arched cellars. You are told about Stone Hill‘s rich history and you see the winemaking process from fermentation to bottling. If you are touring in August, you may get to witness "The Crush."
The town of Hermann is right out of the mid-1800s. Clock towers and church steeples rise above the town’s red-brick buildings. Many of the old, historic homes are now bed-and-breakfast inns. We had the kids with us, so a romantic bed and breakfast was not possible. I am sure we will be making another trip soon. Next time, the kids stay home.
From journal Stone Hill Winery
by Coach Bear
August 7, 2003
A guide ushered my wife and I along with other visitors through the ancient arched cellars. While doing this, we were given a history of the winery. Begun in 1847, Stone Hill grew to be the third largest winery in the world and second largest in the United States. However, in 1920, the Prohibition Act was legislated and the wine industry was ruined in Missouri. The wine cellars were used for growing mushrooms.
Jim and Betty Held bought the winery in 1969 and began the long process of restoring the winery, its buildings, and the wine cellars. Now, it is the most decorated winery in the state produces about 200,000 gallons of wine annually.
After the wine cellars and history lesson, we were led through the production facility and the wine-tasting room. Anna and I were able to sample several of the wonderful wines that are produced by this facility. Of special interest to me were the Norton and the Catawba wines. These are produced from theses special grapes that are grown mostly in the Midwestern United States.
After the wine tasting, the visitors were allowed to stroll through the grounds and to look at the scenery before leaving. Anna and I, however, chose to have a meal at the restored carriage house and horse barn, which houses the Vintage Restaurant, specializing in German cuisine, steaks and fresh seafood. As usual, I enjoy partaking in local or specialty food. I had a combination of the German specialties (which has garnered local and state awards).
The only difficulty with visiting the Stone Hill Winery is that a person does not want to leave when the tour and the meal are finished. I strongly recommend a visit for those who wish to relax and soak in atmosphere.
From journal Hermann: German Utopia of the Midwest
by Re Carroll
Abbotsford, British Columbia
March 8, 2004
Our tour guide, Natalie, provided us with lots of facts on the winery. Now listed on the National Historic Register, Stone Hill was established in 1847 and became the second largest winery in the U.S. By the early 1900s it was shipping in excess of 1,200,000 gallons of wine each year but this came to an end with Prohibition in 1920 when vines were ripped out and the underground cellars were used to grow mushrooms. Now restored to their rightful purpose, these cellars are the largest of any winery in the U.S. and Stone Hill is the fourth most awarded winery in the nation.
Our tour lasted about half an hour and included a visit to the underground cellars where the wooden casks are stored, including one enormous pre-Prohibition cask that can hold 6,000 gallons of wine. Scrubbing these casks used to be quite a chore and the small entrance meant that older children were given the job because they were the only ones that could fit through. Even empty, wine fumes permeated the wood so each child could only stay in the cask for a short period of time to ensure they didn’t get dizzy from the fumes.
From the cellar we were escorted into a private tasting area where two extremely friendly fellows plied us with samples of some of Stone Hill’s 20 different products. They gave us information on each wine as well as tips such as white wine should only be chilled for 25 minutes before serving. Children and non-drinkers were offered grape juice and sparkling raspberry juice. The rest of us worked our way through eight wines, starting with dry white Chardonell and dry red Hermannsberger through to semi-sweet Rose Montaigne, cream sherry and juice. I was very glad this was the last winery of the day so that I could have a little nap in the car on the way home.
In my opinion, the best of the wines I sampled was the Chardonel with its subtle hints of the oak from the barrels it was aged in. I also like their signature Steinberg Red, but wasn’t as crazy about Steinberg White, although it is their biggest seller. An attractive gift for sweet wine lovers is their Vignoles, which is packaged in an attractive cobalt blue bottle.
Stone Hill is open Monday through Saturday from 8:30am to dusk and on Sunday from 11am to 6pm. The winery’s website is: www.stonehillwinery.com and their toll-free phone number is 800/909-9463.
From journal Along the Wine Road
Salt Lake City, Utah
December 14, 2004
From journal Getaway to Hermann
Hermann, Missouri, Afghanistan
February 5, 2005
From journal Hermann, Missouri Wineries