Paso Robles, California
Bryan Harrington is an iconoclastic winemaker. Working out of an industrial space in Hunter’s Point, he makes a variety of wines that are distinct and clean. He has a predilection for Italian wines, Barolo in particular, and, as he drinks them often, has a very good handle on Nebbiolo. This clearly shows in this wine as it has complexity and depth that I’ve yet to find in another Nebbiolo made outside of Piedmont.
Vineyard: The Luna Matta Vineyard is certified organic. It is 1750 feet above sea level and has calcareous and sandy soil. The Pelletiere Vineyard is on a south-facing hillside in the Templeton Gap on fractured calcareous, slate soil.
Farming: Organic. Hand harvested.
Vinification: Whole cluster fermented in plastic T-bins, 21 days for Luna Matta fruit, 24 for the Pelletiere grapes and aged in neutral French oak for ten months. Bottled unfined and unfiltered.
Tasting Note: With tobacco, tar, cloves, black and red fruits, and gripping tannins, it could be mistaken for Barolo.
Food Pairing: Porcinis, truffles, marinated game.
Drinkability: Give it an hour to breathe before drinking.
SO2: 10 ppm