Sean Minor On His Collection of California Wines

Sean Minor On His Collection of California Wines

Sean Minor has spent decades honing his craft to become a world class winemaker. Along the way to building his own brand, Sean worked for some of the most respected pioneers of the wine industry. Now at the helm of his own winery, his portfolio of wines spans the length of the West Coast, from Oregon to Santa Barbara. For the last fifteen years he has forged long-term relationships with some of the top growers in California, which has enabled him to craft wines of tremendous value and consistency with each new vintage.

We love working with Sean & Nicole Minor, and today share with you a short video straight from Sean which touches on his background, beginnings, and lineup of California wines.


0:00 – Background & Beginnings

1:08 – Sauvignon Blanc ‘4B – California’

2:09 – Chardonnay ‘4B – Central Coast’

3:42 – Pinot Noir ‘4B – California’

6:02 – Cabernet Sauvignon ‘4B – Paso Robles’

7:34 – Pinot Noir ‘Sonoma Coast’


A true négociant, Sean Minor does not own a winery or a vineyard, yet his name stands for character and value in wines in 49 states across the country. Born in Kansas, Sean attended Arizona State University where he received a degree in finance and met his wife, Nicole, before venturing into the world of wine. After cutting his teeth at Napa’s Beaulieu Vineyard, Sean furthered his education in wine at U.C. Davis in Viticulture and Enology and subsequently was recruited to manage viticulture at King Estate Winery & Benton-Lane Winery in Oregon. Sean would soon move his family to California for the opportunity to manage Renwood Winery, where he was able to hone his skills in operations and marketing.

Through their experiences in the wine industry, Sean and Nicole were able to identify a gap in the market – consumers were yearning for wines that were easy to enjoy, true to terroir, and didn’t break the bank – and in 2005, Sean Minor Wines was born. Initially, the brand was called “Four Bears” in honor of their four children. Since then, the business has evolved, their name has changed, and production has grown to some 150,000 cases. Since the Minors don’t own any vineyards, they invest diligently in long-term contracts with prized grape growers and sustainable farms throughout California and Oregon. Sean’s goal is to keep costs down while maximizing quality at every step, and to offer wines that truly represent the appellation from which they’re produced. Consulting winemaker Will Bucklin has been on staff since the start. A graduate of UC Davis’ enology program, Will gained experience at Chateau Lafite Rothschild, Thomas Hardy in Australia, and Navarro Vineyards in Mendocino, before meeting Sean at King Estate in Oregon. Together, Will and Sean work very closely with the fruit sources and are able to maintain consistent production year after year.

Wine and Spirit Label 1

Sauvignon Blanc ‘4B – California’, Sean Minor

  • 100% Sauvignon Blanc, California AVA
  • Whole cluster pressed
  • Majority of the juice moved to stainless steel tanks, a small portion placed in small neutral French oak barrels
  • The wine in barrels aged sur lie and stirred consistently
Wine and Spirit Label 2

Chardonnay ‘4B – Central Coast’, Sean Minor

  • 100% Chardonnay, Central Coast AVA
  • Whole cluster pressed and immediately racked to stainless steel
  • A portion of the juice fermented in French oak and the remaining lot in stainless steel tanks
  • Partial malolactic fermentation
Wine and Spirit Label 3

Pinot Noir ‘4B – California’, Sean Minor

  • 100% Pinot Noir, California AVA
  • Grapes sourced from sites throughout Central Coast and North Coast
  • De-stemmed and gently placed into open-top stainless steel fermenters
  • Punch-downs 2-3 times per day, racked to oak for aging
Wine and Spirit Label 4

Cabernet Sauvignon ‘4B – Paso Robles’, Sean Minor

  • 79% Cabernet Sauvignon, 18% Merlot, 3% Petite Sirah
  • Sourced from sites throughout Paso Robles
  • De-stemmed and gently crushed into closed-top stainless steel fermenters
  • Warm temperature to extract color and flavor
  • Racked to oak for aging
Wine and Spirit Label 5

Pinot Noir ‘Sonoma Coast’, Sean Minor

Cedar and hot stone notes accent the dried cherry, plum and pomegranate flavors that glide across the palate. Shows focused minerality on the finish, with citrusy hints. Drink now through 2023. 5,000 cases made.90 Points, Kim Marcus, Wine Spectator
  • 100% Pinot Noir, Sonoma Coast AVA
  • Blend of Pommard and Dijon clones from carefully selected vineyards
  • Hand-picked at night and de-stemmed into open-top fermenters
  • Cold-soaked for 3 days prior to fermentation
  • Punch-downs 2-3 times per day, racked to barrels for mL fermentation
  • Aged for 10 months in French oak (20% new)

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