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Williams-Sonoma Wine Harrington Mendocino Pinot Noir Williams-Sonoma Wine Harrington Mendocino Pinot Noir

2009 Harrington Mendocino Pinot Noir

Varietal Region Type
Pinot Noir Central Coast, United States Juicy Medium-Bodied Red
The rush of fruit on the tongue features cherries and raspberries made complex by flavors of smoke, rhubarb and pepper.
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Harrington Mendocino Pinot Noir

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$40.00 / each
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Featured Recipe Pairing
Grilled Chicken with Plum-Jalapeño Relish
Grilled Chicken with Plum-Jalapeño Relish
A lightly spicy, sweet-tart fresh plum relish adds dimension to chicken cooked on a hot grill.
See the recipe
Additional Pairings
For more great recipes, visit our
Food & Wine Pairing Guide.

Additional Wine Information

Story
Observing the tiny domaines of Burgundy taught Bryan Harrington that small-scale operations 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 small-production, single-vineyard Pinots he makes in a winery in San Francisco. His is a microwinery, old-school and truly artisanal, as he purchases fruit from fastidious growers in the various cool-climate regions around California that have suitable environments for growing flavorful, nuanced Pinot Noir. The fruit for this bottling comes from Anderson Valley in Mendocino County, three hours north of San Francisco. Anderson Valley is famous for being one of the few places in California where a break in the coastal mountains allows Pacific air and fog to venture inland, cooling the vineyards sufficiently that the Pinot Noir grapes can ripen in the slow, leisurely manner they prefer.
Sense
A swirl of the glass releases aromas ranging from sweet ripe cherries to yellow plums. A high-pitched tone suggests mint or eucalyptus.
Savor
The rush of fruit on the tongue features cherries and raspberries made complex by flavors of smoke, rhubarb and pepper.
Serve
The bright fruit flavors and mild tannins in the Harrington Mendocino Pinot Noir make it especially versatile at the table. It will shine next to everything from salmon and tuna dishes to duck, pork, poultry and beef. The wine’s savory notes will complement grilled foods and, unlike a lot of reds, this one can handle a bit of spice. Try the wine with coriander-crusted tuna steaks, mushroom risotto or pasta, miso-glazed pork, or flank steak stuffed with herbs.
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 15 minutes before serving.
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