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Harrington Fin Red Blend 2013
Blend: 50% Cabernet Sauvignon, 50% Merlot
Harrington Wines is a small producer hell bent on bringing to light the obscure, forgotten grapes of California as well as producing clean, stable wines made without sulfites.
The winery was started in 2002 to produce California Pinot Noir. Over the years, a great deal of energy has been spent researching, locating and working with some of California's long-forgotten Pinot Noir vineyards. Ultimately, the vineyard sites chosen are challenging viticulturally, either because of age, climate or terrain. Of these three criteria, older vineyards have become most valued as they have adapted to and been changed by their environs and produce subtle wines more deeply imbued with Pinot's characteristic flavors and aromatics.
Over the past decade, this search for older Pinot Noir vineyards has brought a keen awareness of the forgotten viticultural treasures of California. There are vineyards full of history and potential scattered throughout California and wonderful wines can be made from the rare grape varieties coming from locations other than Napa and Sonoma. So in 2008, the Pinot-only regimen was stretched to include a Nebbiolo from two vineyards located on the limestone ridges of westside Paso Robles.
Home to some of California’s most influential winemaking pioneers of the late 1800s, Paul Masson and Charles Lefranc, the Santa Clara Valley AVA hugs up against the southwestern border of today’s famous Silicon Valley and excels in the production of bold reds, as well as some whites.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.