It's not like I'm digging ditches for a living or anything. But my job here at the wine shack does entail a certain amount of effort. You think setting that table in the picture below is easy? How about filling 160 glasses 1/3 full, knowing that everyone is going to be checking out the person next to them to see if they got more. Talk about pressure!
So what did I go through all this for? Why did I put myself through this work day meatgrinder? So 18 of my new best friends who showed up at the wine shack could taste a great batch of 2001 Brunello di Montalcinos, that's why. To my mind the reason that sangiovese was invented by the gods of wine was so the resulting grape juice could make it way into these bottles of vino fabulousness from that tiny patch of enchanted land surrounding the hilltop village of Montalcino. I love these freakishly great bottles of Tuscan goodness, which are absolutely one of my favorite ways to get my grape groove on, and the 2001 vintage was simply incredible in that part of the winemaking world. Across the board these wines killed. They didn't even start to open up and show their stuff for about 90 minutes after I poured them. Everyone was pretty knocked out. The wines we had were:* 2001 Mocali
* 2001 Caprili
* 2001 Canalicchio
* 2001 Altesino
* 2001 La Gerla
* 2001 La Gerla "Angeli"
* 2001 Campogiovanni
* 2001 Solaria
So what were the hits? How about all of them. For me I loved the Solaria, Mocali, Caprili, and La Gerla "Angeli", but none of them were lagging. The only thing is you need to wait about 5-10 years before these start to show their best. Talk about anticipation. When you're making some rocking Italian dinner in about eight years and wander down to the basement and grab one of the bottles you were smart enough to hold on to, you'll be pretty freaking smug once it hits the glass. Feel free to look me up and thank me for the heads up I gave you a few years earlier.
So that was my day at work......how was yours??
