WINE INFORMATION

In 1895, Samuele Sebastiani emigrated from Italy to America, making a living hauling paving stones from a quarry is Sonoma, using a cart and horses.  In 1904, he bought winemaking equipment and made 500 gallons of wine, repurposing the cart to sell the wine in bulk.  He also married the local saloonkeeper’s daughter.  Five years later, he purchased a winery originally built by the Franciscan fathers and expanded it.  By the 1930s, his youngest son August had joined him, quickly gaining a reputation as a skilled and innovative winemaker.  When Samuele died in 1944, August bought the winery from his father’s estate and began using the family name to brand his wines.  He was the first to market varietal wines in well-priced magnums.  When he died in 1980, his wife and three children took over; his oldest son Sam began a shift from mass-market wines to more upscale bottlings.  Sam handed the reins to his younger brother Don in 1986.  Don tripled production at both the high and low range of the Sebastiani brands.  The fourth generation took the helm in 2009.  This has always been a family-owned and managed business.  Today the company makes over twenty brands, and Aquinas is one of the higher-end examples.  The line includes a Cabernet and a Pinot Noir.

Grapes for this wine are sourced from a number of North Coast growers in Napa, Sonoma  and Lake counties, as well as Alexander Valley.  The grapes are fermented in steel tanks and aged 12 months in oak, 80% American and 20% French.

TASTING NOTES

This is a lush wine with complex aromas of black fruit (currants and berries), smoke, tobacco, a hint of mint, and sweet toasty wood.  The palate is also complex and rich.  Mulberry, fig, and blackberry are ripe and lifted, well integrated with supple tannins.  This is a well balanced California wine with a full body with a long finish.

FOOD PAIRING

This is a bold wine, so pair it with bold foods. Steaks and roasts are classic matches, and are even better partners when grilled.  Consider bitter flavors to contrast with the ripe fruit—try mustard greens, radicchio, eggplant, or braised escarole.  Add some black pepper, roasted nuts, or a soy-honey glaze to echo these elements in the wine. 

Grilled preparations, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce