Sebastian began his career in wine in 2003–2004 as the opening sommelier at Komi in Washington, DC. Early on, he developed a strong interest not just in service, but in the culture, history, and craft behind wine, setting the foundation for everything that followed.
In August 2006, he moved to Sonoma, California, where he spent a year working alongside several winemakers during the 2006–2007 harvest. This hands-on experience in both vineyard and cellar work gave him a deeper understanding of the process and proved to be a defining moment in...
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