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Made in a tiny winery in San Francisco, this Pinot Noir's gorgeous, complex flavors develop slowly during the Bay Area's cool summers.
What You Need To Know
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. The Iund Vineyard is a gem of the Carneros region, right off the bay, where chilly, wind-blown summers ensure slow ripening and development of complex aromas, like the notes of tea and spice in this wine.
Baked cherries with hints of spices and Earl Grey tea.
Cardamom and cola notes overlay sweet berry fruit.
Serve at cool room temperature.
Roast chicken and pork, Indian spices, hard cheeses.