Sebastiani’s first century in Sonoma winemaking began when Samuele Sebastiani emigrated from the Tuscany region of Italy in 1895 and started Sebastiani nine years later. A stonemason by trade, he quarry-mined the Sonoma hills for cobblestones used to build the streets of San Francisco. He worked long hours and saved carefully to buy land in Sonoma County, from which he would make wine for the Sonoma community and San Francisco’s restaurants.
The winery was the only one in Sonoma County to continue operations through Prohibition, making a small amount of sacramental and medicinal wines. It has been joked, and perhaps with some grain of truth, that during this time there was a resurgence of people becoming very religious.
Butterfield Station Chardonnay is a light straw color in the glass and opens with luscious aromas of baked apples, vanilla and buttered toast. On the palate, the mouthfeel is generous and round, with layered flavors of creme brulee, ripe pear and baking spices. The finish is creamy and lush, with lingering notes of butterscotch
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