Experience a Midwestern Winery that rivals its French Counterparts.
Nestled in the rolling hills of Hermann, Missouri, Stone Hill Winery, founded in 1847, stands as a beacon of American viticulture tradition and innovation. Its underground cellars represent the largest arched series in North America, providing natural 50-degree F storage that rivals the temperature aging conditions favored by French estates.
They have been producing award-winning wines for hundreds of years, starting with Norton red, which won “Best Red Wine of All Nations” at the 1873 Vienna World’s Fair.
Unfortunately, the winery was shut down during Prohibition and repurposed and used as a mushroom farm for several decades. In 1965, Jim and Betty Held purchased the winery and moved in with their four young children to begin restoring the vineyard and reviving the winery. A pivotal moment occurred in 1983, when Hermann became the first federally recognized American Viticultural Area (AVA), with Jim Held playing a key role in the petition.
When the Helds took over the winery in 1965, they produced approximately 1200 gallons of wine that first year. Currently, Stone Hill Winery produces approximately 100,000 gallons of wine annually. All their grapes are “estate grown,” which means they grow all the grapes for their wines. They do not bring in any outside grapes. They want to ensure they have their hand in every facet of the winemaking process.
Jim and Betty’s oldest child, Jon, now heads up the winery with his wife, Karen. Jon received his degree in Viticulture and Enology at California State University, Fresno. He did internships in Switzerland before returning to Missouri.
Currently, Stone Hill continues to honor the French tradition of winemaking. They produce their sparkling wines using the Methode de Champenoise, the traditional French method used in the Champagne region. This labor-intensive, time-honored process involves secondary fermentation inside the bottle, which creates carbonation and gives the wine its fine bubbles.
The process begins by creating a base wine, typically dry and high in acidity. A mixture of sugar and yeast is then added before bottling. The bottles are sealed and stored horizontally in cool cellars, allowing the yeast to consume the sugar and produce carbon dioxide, trapping the bubbles inside.
After months of aging, the bottles are gradually tilted and rotated (a process called riddling), causing the sediment to settle in the neck. The neck is frozen, and the sediment plug is removed. Finally, a small amount of wine and sugar is added before the bottle is corked and labeled.
Third-generation son Nathan Held is also pursuing varieties of grapes that were lost during Prohibition. He has located varieties as far away as Brazil, where he visited and brought back cuttings. He now has over 25 varieties growing in his home kitchen. His goal is to plant them and begin experimenting with making different wines.
The Helds continue to blend traditional winemaking with contemporary practices and equipment. Stone Hill exemplifies how a Midwestern winery can blend historic and modern methods to achieve international recognition and an immersive visitor experience while maintaining a family atmosphere.
Stone Hill Winery offers complimentary winery tours daily, and the Tasting Room is the perfect place to experience their fine wines. They also provide lunch and dinner at the Vintage 1847 Restaurant, housed in a converted carriage house.
Hermann is an easy hour drive from Columbia and offers a great day trip or weekend getaway. Stone Hill Winery’s tradition and heritage make it a must-visit experience.
If you are interested in visiting an actual French winery, join me on our Flavors of France trip next year. We will visit Bordeaux, Burgundy, Paris, and more. We will visit wineries, have cooking classes, enjoy tastings, and more. A portion of the trip’s cost goes to the MU Hospitality School Scholarship Fund.
Feel free to contact me for more information.
