Will Harlan has grown up under so many expectations that a lesser person might have caved, but it has only made him tougher (if more reserved). He’s in good spirits in Singapore while on an official visit to promote Promontory wines, quoting 18th-century empiricist David Hume and sharing dreams of long meditative rides on his Ducati ’09 (among them, a motorcycle trip from North to South America).
FREE WILL OR DETERMINISM
The lanky Californian nearly didn’t join the company started by his father, H. William “Bill” Harlan, who turns 80 this year. Harlan Estates, established by Bill in 1990 as a ‘first growth’ Californian estate, is one of the true icon wines of Napa Valley — lush Cabernet Sauvignon, small production and allocation-only, with an out-of-bounds tasting room that preserves its allure.
“I’m surprised I came back,” Will says a few times during our talk, without a hint of regret. His slow, thoughtful demeanor clearly draws from a deep well of questioning that saw him graduate in Philosophy from Duke University, North Carolina in 2008. Around the same time, Bill was making the decision to buy the property that would eventually be called Promontory, a big bet due to the size and unknown aspect of the scrubby land in the Oakville hillsides.
This story is from the January 2020 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the January 2020 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..