Appetizers
March 22, 2013
Sean Minor Wines nabs two spots in Wine & Spirits poll

MINOR1.jpgSean Minor Wines, which is headquartered in Sacramento's Sierra Oaks neighborhood, received some news that ranks the company among the nation's best. The April issue of Wine & Spirits Magazine features its 24th annual poll of the favorite wines served in restaurants, and Sean Minor Wines received two nods.

In Wine & Spirits' list of "The Restaurant Top 50," Sean Minor Wines ranked No. 30, a listing which placed the company ahead of such stalwarts as Rombauer Vineyards and Robert Mondavi Winery. Cakebread Cellars of Napa earned the top spot in this polling of brands which received the strongest restaurant sales during the final quarter of 2012.

For the listing of most popular pinot noirs, Sean Minor Wines earned a very respectable No. 17 spot.

To compile these results, Wine & Spirits polled Zagat-rated eateries from around the country and received responses from 216 restaurateurs. They were asked to list their top selling bottles, wines by the glass and answer other questions about diners' wine preferences.

"It's toted in the industry as the barometer for having success in the restaurant scene," said Minor. "Our focus on serving restaurants has been key for us, so that's why we're so excited. It's been our number one objective since the get-go to be a nationally recognized by-the-glass player."

Sean Minor Wines, which was launched in 2002, has accounts in 42 states. The grapes are sourced primarily from Napa, Sonoma and California's central coast, and produced in a facility near the Napa County Airport. Minor's home office remains in Sacramento.

Minor releases the wines under two brands: his Sean Minor Wines and a value minded Four Bears Wines. Part of the reason for Minor's success: all of his wines cost less than $20 at retail.

"We're focused on getting the biggest bang for the buck and exceeding expectations," said Minor. "It forces you to be conscious of who's buying by the glass. It's from the novice consumer all the way up to someone with a trained palate, and you have to entertain everyone in between."

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