Born in Kansas, Sean Minor was surrounded by agriculture early on. His career in wine began after a formal education in finance from Arizona State University where he also met his wife, Nicole. After moving to California, where Sean began his fine wine career working for Napa Valley’s Beaulieu Vineyard, he furthered his education at U.C. Davis in Viticultural and Enology.
Will Bucklin continues to be the consulting winemaker, as he collaborates with Sean during the winemaking process of all of the wines. Will is also a graduate of UC Davis’ enology program and started his career with an internship at the historic and world-renowned Chateau Lafite Rothschild. Following stints with Thomas Hardy in Australia and Navarro Vineyards in Mendocino, he worked with Sean at King Estate in Oregon.
The fruit was 100% whole-cluster pressed to minimize astringency from the skins and immediately racked to stainless steel. Once settled, a portion was fermented in small French oak barrels while the remaining lot was left in stainless steel tanks to ferment. The slow and cool fermentation allowed the wine to develop a balance of ripe tropical fruit flavors and crisp apple and mineral nuances. Once primary fermentation was completed, a portion of the wine went through malolactic fermentation which softens and provides a perfect balance.
The wine provides a crisp fruit layer of pear, apple, grilled pineapple, and subtle notes of vanilla bean. The entry weaves exuberant tropical elements with green apple and white peach framed with gentle acidity. Inviting flavors will fill your palate and offer a beautiful lengthy finish. This wine pairs well with curried coconut crab cakes or grilled chicken salad.