Half of this wine was barrel fermented in new French and American oak, while the other half was fermented in used French and American oak barrels; this balance of new and used oak created just the right amount of creaminess and complexity without overwhelming the fruit profile.
In addition, sur lie aging, battonage, and 60% malolactic fermentation added additional texture and nuance. Serve this wine with grilled chicken, barbequed shrimp, or mahi mahi. In addition, this wine’s structure makes it the perfect wine to break down food pairing rules and serve with red meat, such as grilled lamb burgers and feta cheese.
At Don Sebastiani & Sons, we strive to produce quality wine at an approachable price, regardless of the outcome of a particular growing season. Our winemaker Greg Kitchens works to create great wines that our customers identify as a reliable purchase. Kitchens has developed a distinctive character for each one of our brands. Each wine’s individual profile evolves with changes in established vineyard relationships, available fruit and flavor trends in the industry. Our winemaking approach at Don Sebastiani & Sons is to consistently create noteworthy wines in a style which is recognizably our own.
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