Seabourn Refreshes Inclusive Wine Collection With 40 Global Labels
Five wines were created exclusively for Seabourn, including Sonoma selections from Flanagan Wines and two collaborations from Washington State’s Yakima Valley.
Seabourn has refreshed its inclusive wine collection across its six-ship fleet following a 12-month selection process. The collection features more than 40 wines from 10 countries, including selections developed specifically for the cruise line’s guests.
The wines available vary by region and sailing and are chosen to accompany onboard cuisine and the destinations on each itinerary. Sommeliers guide guests by meal and preference.
“Our new inclusive wine collection brings together familiar names and unexpected finds,” said Michael Stendebach, Seabourn’s senior vice president, guest experience & product development. He said the selections were intended to give guests opportunities to discover vineyard histories, winemaking traditions and pairings connected to destinations.
The wines created for Seabourn include Beauty of Three Cabernet Sauvignon and Beauty of Three Chardonnay from Sonoma’s Flanagan Wines. The producer also created Riley’s Row Sauvignon Blanc for the line, taking its name from the first vines planted by proprietor Eric Flanagan’s daughter, Riley.
In Washington State’s Yakima Valley, Seabourn collaborated with Four Feathers Wine Services on two additional selections: Fluency Brut Rose and a custom Dark Rock Red Blend.
The broader collection draws from Germany’s Mosel Valley, the limestone soils of Burgundy and the volcanic vineyards of Campania. Other selections come from Mediterranean vineyards in Spain, coastal New Zealand, South Africa, Chile and California. Seabourn said it judged each wine on its character and production craftsmanship, as well as the story behind it.
The refresh forms part of Seabourn’s Earth & Ocean culinary philosophy, which began with a restaurant in 2018 and now informs dining experiences across the fleet and ashore. The company connects the collection to the influence of place on flavor, using terroir for the land and merroir for the sea.
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