Stonehaus Farms Winery, Company

French breeder Jean Louis Vidal developed Vidal Blanc in the 1930s; his primary goal in developing the variety was to produce vines suitable for the production of Cognac in the Charente region of France. However, due to its winter hardiness this grape variety is cultivated most extensively in...

This festive semi-sweet wine has been a long time favorite at the winery. Its balance of select apples and cranberries provides an enchanting, brisk wine that will not soon be forgotten. Try as a mulled wine for your family's special seasonal gatherings. Serving Recommendations This wine pairs...

This dessert wine is made from 100% Missouri grown Vignoles grapes, lightly pressed and cold fermented with fresh Tahitian and Madagascan vanilla beans fresh from the importer. The addition of fine California brandies completes the process, after which the wine is milk fined, an ancient clarifying...

Our premier dry red wine, our Cynthiana grapes are grown exclusively in our own vineyards so we can oversee every aspect of its journey to the bottle. Also referred to as "Norton", Cynthiana is the official state grape of Missouri. Unlike many other wine grapes grown here in the Midwest, Cynthiana...

Traminette is a cross of the French American hybrid Joannes Seyve 23.416 and the German Vitis viniferia cultivar Gewürztraminer made by Herb C. Barrett ca. 1965. His intention was to produce a large clustered table grape with the flavor of Gewürztraminer. He sent seed from the cross to the New York...

The Vignoles grape is a French-American hybrid, the result of a cross between Seibel 8665 and Pinot de Corton. It is the most successful hybrid from the nineteenth century French hybridizer J. F. Ravat and planted widely in Missouri, Pennsylvania and the Finger Lakes region of New York State. The...

A medium to dark red wine, Chambourcin is a medium-sized French-American hybrid berry with a blue-black color that grows in large clusters that must be thinned. Susceptible to multiple fungal diseases, Chambourcin has a difficult time in the northern Missouri environment. Ripening around the same...

Released from New York State Agricultural Experiment Station in 1996, Chardonel is a cross of Chardonnay and Seyval, making it a high quality white hybrid. While it is both moderately cold hardy and vigorous, it must be cluster thinned to prevent overcropping. It has a taste similar to its parent,...

Produced using the St. Vincent grape which uncertain lineages, but may be a chance seedling resulting from a cross between Pinot Noir and Chambourcin, both of which were growing next to each other in the establishing vineyard. Originally discovered in Augusta, Missouri in 1973 by Scott Toedesbush,...

Our port is made using the traditional methods, vat fermented using a series of manual cap punchdowns to extract the rich polyphenols and tannins from our estate grown Cynthiana grapes. The fermentation is then finished using the highest quality California brandies after which the must is lightly...