WTN: Terrane Fiano LunaMattaVnyd '12...(short/boring)

Had this last night w/ Susan and our SmokedGoose Cotechino:
1. Terrane Fiano LunaMattaVnyd/PasoRobles (13.9%; No SO2 added) HarringtonWnry/SanFrancisco 2012: Med.gold color; some resiny/piney apple/mango ripe/smokey/musky bit earthy spicy rather exotic/complex nose; lightly tart some ripe/apple/mango/floral somewhat rich/tangy spicy/apple pie/cinammon slight piney/pungent flavor; very long/lingering ripe/apple/stewed apples/apple pie some floral/mango/carnations bit piney/musky quite exotic complex finish; a full/rich very un-Italian expression of Fiano but quite exotic; very good/interesting drinking. $25.00
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A wee BloodyPulpit:
1. Fiano: This was one from my archives. The Terrane label is the label BryanHarrington uses for his wine made w/ no added SO2. Instead, he uses a proprietory Swiss natural anti-oxidant.

My first taste of this wine was in May '13

2. Harrington Terrane Fiano LunnaMattaVnyd/PasoRobles (13.9%; No added SO2) 2012: Med.light gold bit darker
color; strng phenolic/apple cider some honeyed/pungent/mead/smokey some stony/earthy bir resiny-like
low-fruit very strange nose; slighht spritz rather phenolic/apple cider/mead/honey some resiny/waxy/
pungent some tart/tangy little fruit rather strange flavor; long tangy/tart/grapefruity some waxy/resiny
bit mead/pungent/smokey/cidery finish w/ a noticible wet dog fur component way in the backtaste; doesn't
a lot of fruit, a bit pungent/resiny and somewhat on the bizarre side. $25.00

This wine almost has a phenolic/skin-contact character but I don't think Bryan plays the skin-contact game w/ his whites. However he made it, it's pretty exotic stuff and went great w/ the Cotechino.
There is more Fiano being made in Calif. Ryme/Cowan/Unti/Harrington (both Terrane & regular). The classic Fiano from Compania often has a distinct earthy/stony character. In Calif, it seems to have only suggestions of this character. A very interesting grape.
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2. Cotechino: This is a classic uncooked Italian sausage from the Modena area. I found this at the Dr.FieldGoods butcher shop in SantaFe. This one was made from smoked goose parts, but it usually made from pig parts. Cotechino is typically boiled at a slow simmer for almost 2 hrs to cook it. Classic accompainment is black lentels. Cotechino is typically 3"-4" in diameter and 8"-10" long. After cooking, you peel off the casing and serve it in slices. I first had it at DarrellCorti's 20 yrs ago, served w/ boiled potatoes. Very classic peasant Italian fare. I was it were more often available. I leaned on Gabe, the butcher at DrFieldGoods, to do more Cotechinos, goose or pig.
Tom

Harrington makes some unique wines for sure! I think I prefer the brisker style of Fiano but would still like to try this one!

I tried one of his Grenache/Carrignan blends Saturday that was delicious but relatively non-weird for the Harrington lineup Next time you are in the inner Bay Area, Tom, you should check out the shop MINIMO which carries the wine. Tiny shop tucked away amid the produce warehouses on Third Street in Downtown Oakland. A very interesting lineup with a focus on IPOB/Natural wines but well-chosen and balanced. They carry Forlorn Hope as well as many good imports-there was a Pinot from Sancerre that was fantastic for $28!

Harrington makes some unique wines for sure! I think I prefer the brisker style of Fiano but would still like to try this one!

I tried one of his Grenache/Carrignan blends Saturday that was delicious but relatively non-weird for the Harrington lineup Next time you are in the inner Bay Area, Tom, you should check out the shop MINIMO which carries the wine. Tiny shop tucked away amid the produce warehouses on Third Street in Downtown Oakland. A very interesting lineup with a focus on IPOB/Natural wines but well-chosen and balanced. They carry Forlorn Hope as well as many good imports-there was a Pinot from Sancerre that was fantastic for $28!

I've heard some good things about this shop, Brian. It's on my list next time I'm out there.
Tom

I rode my bicycle right by Luna Matta Vineyard this past fall, Tom. Broc Cellars sources Mouvedre from them. Peachy Canyon Road is simply stunning as a cycling road, although it is pretty much a grueling climb on a bicycle.

I rode my bicycle right by Luna Matta Vineyard this past fall, Tom. Broc Cellars sources Mouvedre from them. Peachy Canyon Road is simply stunning as a cycling road, although it is pretty much a grueling climb on a bicycle.

Yup, Brian. Did that exact ride one morning afore HdR w/ SteveEdmunds...many a yr ago. We were both younger then!!
Tough climb....but the downhill is a real hoot.
Tom