Bryan Harrington is one of San Francisco’s most exciting urban natural winemakers. When he started in 2002, the focus was on Pinot Noir, sourcing sustainable old-vine fruit from some of California’s most prestigious sites. But since then the concept has steadily broadened to encompass other varietals, many obscure and unusual, along with some creative blends. He seeks out and sources from heritage vineyards around the state, some well known and some forgotten. From an industrial facility in Bayview, San Francisco, where Bryan collaborates each year with friends and wine enthusiasts, now flow arcane gems like Trousseau, Mission, and Corvina. All Harrington Wines are made with little or no SO2 and some of the sources are remarkable, including a 125 year old vineyard planted mainly toZinfandel but is a true mixed field blend with old vine Grenache, Mourvèdre, Alicante Bouschet, Mission, Palomino and even Chasselas.
The famed Sumu Kaw vineyard is an organic and dry-farmed vineyard in the Sierra foothills, the same one used by La Clarine Farm. Located at 3000 feet in elevation, the soil is a granitic dome with volcanic ash.
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