Harrington Wines makes a little more that 500 cases each year, and Bryan Harrington has no plans to increase that by very much.  Pinot Noir wasn't always the driving force in Bryan's winemaking life.  At first, it was any wine possible.  In the early 1990's he was working in the restaurant business as a bartender, and found himself in the company of some real wine fanatics who turned him on to drinking the stuff with a critical eye, and eventually persuaded him to take some time to travel around Europe learning about wine.  It was there, in the small villages of Burgundy, the Loire, and Provence that Bryan realized that he wanted to make wine. "I saw these tiny little operations, with just a couple of barrels, and realized that I didn't need to be a multimillionaire to make wine.  Anyone could do it, as long as they knew how."  But of course, he didn't.       

Bryan's philosophy can best be summed up in the following quote:

"Who can entertain a doubt that some kinds of wine are more agreeable to the palate than others or that even out of the same fermentor, occasionally, there are produced wines that are by no means of equal goodness, whether it is that it is owing to the cask or to some other fortuitous circumstance. It is the land and the soil that is of primary importance, and not the grape. It is quite superfluous to attempt to ennumerate all the varieties of every kind, seeing that the same vine, transplanted to several places is productive of features and characteristics of quite opposite nature."

No, this is not a quote pulled from a Wine Spectator article on the latest cutting-edge winemaker from California’s central coast, but is sourced from a man who enjoyed wearing dresses and liked to lounge around at supper wearing leaves in his hair. Think vintage 69 A.D. The quote is the Roman historian, Pliny the Elder going on about his private reserve Falernian and his estate bottled Setinum wines. Humbled now by this archival evidence that there is very little originality left in life, any temptation this writer may feel to write a story blowing hard and hot about the innovative and extreme measures we take to produce the greatest wine ever, has been effectively squelched. Suffice to say, Bryan feels it is his responsibility each year to use every means possible to bring a fruit-full and authentic wine experience to your glass. His success in realizing this responsibility will be reflected in your level of support.