Bryan Harrington knows Pinot Noir. On the nose this beauty has aromas of baked cherries with hints of
spices and Earl Grey tea. It’s smooth and silky with flavors of cardamom and cola notes overlaying sweet,
dark berry fruit—delicious.
Cherry, plum, cola, cedar, fennel and cardamom.
Observing the tiny domaines of Burgundy taught Bryan Harrington that small-scale production could work
in the wine business. So he adopted the model, becoming a Pinot Noir specialist, buying fruit and
ultimately developing an ardent following for the limited-production, single-vineyard reds he makes in San
Francisco. When he’s not in the wine cellar, Bryan can be found in his painting studio, and he draws a lot
of similarities between winemaking and painting. “I want layers to my wines, and this is the same thing I
want from my paintings.” The Iund Vineyard is a gem of the Carneros region, right off the bay, where
chilly, windblown summers ensure slow ripening and development of complex aromas, like the notes of
tea and spice in this wine.
Pinot Noir is a versatile partner with food, and the Harrington is no exception. Its earthy background notes
and acidity allow it to stand up to even heavier meats like flank steak, though the wine will shine most when
set against lighter fare like grilled veal chops or pork roast. Given the acidity and grace of the 2007 vintage,
this wine would also make a lovely pairing with mushroom-based vegetable dishes, roasted or pan-sautéed
chicken, and wild salmon. You can also serve it with a goat cheese and zucchini tart, or tandoori chicken or
pork. Try my Roasted Chicken Breast with Spice Rub and Grape Juice. Accompanied by a crisp green salad drizzled
with a light vinaigrette, it makes a delightful meal for a party of four and a delightful partner for this wine.
15 years ago Bryan Harrington decided he wanted to do only one major thing for the rest of his life: make
great Pinot Noir.