Quite frankly, Bread and Butter was not what we expected. We liked it. Really liked it. You see, the term "butter" usually refers to a substantial amount of oak and the wine having gone through malolactic fermentation, softens the wine and gives it a "buttery" mouthfeel.
So, we were expecting a big oak bomb with no finish and that's not what we got. Then we learned that Stefano Migotto of Ca' Momi fame made the wine. That would almost be enough for us to want to feature the wine even before tasting it.
Stefano and his friend, Dario de Conte, came from winemaking families in Italy. They wanted to try their hand in California, so they settled in the Napa Valley and founded one of the most successful wine operations in the state. Their passion for making great wine led them to set up their facility as a "winery for hire" operation. This allowed winemakers without the wherewithal to build their own winery to rent part of the facility and then just concentrate on the most important part of the equation: making the wine! Sounds too simple to work, which is maybe why it works so well!
In fact, their concept worked so well that they eventually decided to make their own wine brand, and thus, Bread & Butter was born. And they've been turning out winner after winner.
Creamy and rich with round, toasty oak flavors, but not so much that they interfere with the mineral and topicality of the wine. The finish sequences the entire experience with spice and citrus.