Stone Hill Winery2000 Blanc de Blancs "Missouri Champagne"
A lot of work went into making Stone Hill Winery what it is today, and a lot of work goes into producing their delicate Missouri Champagne. And, yes, they may use the word “Champagne” because they use the time- and labor-intensive méthode champenoise. Each bottle is touched easily a dozen times during its 36 month ageing. But we all work, and, even if you love your job, work can be hard.
Champagne bubbles are an excellent remedy for balancing out the weight of work. Everyone needs a bottle of Missouri Champagne in the fridge. The Brut-style bubbler is naturally fermented in the bottle using 100% Vidal grapes. The champagne is light on the tongue, yet each sip is full of crisp, red apple flavor. Some high-priced champagnes offer an insipid wine hiding behind a curtain of bubbles. Bubbles and flavor are both joyfully evident in the Stone Hill Missouri Champagne.
Workers of the world unite. You need this wine.
In his 1973 poem “Advice to My Son,” American poet Peter Meineke wrote,
. . .always serve bread with your wine.
But son, always serve wine.
Thinking metaphorically, bread could be seen as work, and wine is the fun that provides a quality life balance. We, male and female alike, are the son. Bread is important, and wine is important.
When you’ve worked, you’ve earned the right to enjoy this fine champagne. Champagne is for special occasions, but isn’t the reward of hard work a special occasion in itself?
Reviewed November 21, 2005 by Tim Pingelton.
As a professional winemaker and writer, Tim Pingelton understands how growing conditions and vinification techniques affect the grapes as they become wine. As an Appellation America correspondent, he realizes that a balance must be struck between standards in flux and standards fixed in time. Tim continually explores the areas about which he writes to personally relate how their wines do or do not embody appellation-specific characteristics.