Our most approachable wine shows bright aromatic notes of cherry, dried herbs, graham cracker, and candied orange peel. The palate is full of dark cherry, oregano, and delicate oak spice. This everyday drinker is easy on the palate with good acidity and enough structure to hold up to any simple Italian meal
Vineyard/Vintage Notes
2018 il Campo Rosso, Paso Robles
More than any other, the il Campo Rosso is the wine we make for ourselves. Hand-harvested fruit from vineyards overseen by our founder and viticulturalist Stephy Terrizzi, is crushed, fermented, and bottled at our small Paso Robles winery. Native fermentation (no added yeast or cultures) and maturation in neutral barrels give space for varietal and vineyard character to shine through, resulting in an expressive and vibrant blend ready for any meal of the week.
Always blended to display a signature house style, the il Campo red marries bright fruit and fresh acidity with a richly textured, medium-weight body. Eschewing new oak or any other cellar intervention gives us an ideal representation of the vintage in a food-friendly, easy-drinking style.
Giornata Press
Vinous
I’m of the mind that these are among the most intriguing Cal-Ital wines being made, along with those of Crystal and Steve Clifton’s Palmina down in Lompoc. There’s a certain wildness to them that gives them a distinctly Old World flair, but they’re not overly funky and can even display a rather polished character… Brian, who took an enology degree at Fresno State, cut his winemaking teeth at Tuscany’s highly regarded Isole e Olena, by the way, and the influence really shows.
The New California Wine
Stephy and her husband, Brian Terrizzi, have become poster children for diverging from Paso’s party line. Thanks to her work at Luna Matta, Stephy has become the area’s great alternative vineyardist… they chose nebbiolo as their holy grail – usually a foolhardy decision in California, but they perhaps have acoomplished making the most successful Nebbiolo yet in the state…
San Francisco Chronicle, 2016 Winemakers to Watch
The Giornata wines are at the highest quality tier of Italian-style wines in this state…The Terrizzis’ portfolio is an embarrassment of riches. “I was told for a very long time that I’d never do anything interesting with Italian varietals in California,” says Brian. But the couple — he the winemaker, she the viticulturist, both trained at Fresno State — loved the Nebbiolo grape too much to give up on it. They’ve now found a range of sites around Paso Robles
— including the excellent Luna Matta Vineyard, which Stephanie manages — with compelling versions of Aglianico, Sangiovese, Fiano, Barbera and, especially, Nebbiolo. Giornata’s structured, acid-driven wines belie the assumption that Paso is too hot to grow these grapes.
The drinks business, Wonder Women: 10 Female California Winemakers to Watch
Many of the state’s most revered wines have been made by women – from the debut vintage of Screaming Eagle, crafted by Heidi Peterson Barrett, and modern-day ‘cult’ wine Scarecrow, made by Celia Welch, to Cathy Corison’s elegant Cabernets and the myriad wines made by the forward-thinking Helen Turley over the years. We thought it was high time to celebrate the achievements of these wine pioneers, and at the same time highlight five women winemakers set to become the stars of the future, from Stephanie Terrizzi of Giornata, with beguiling Barbera from Paso Robles, to Helen Keplinger, who is shining a light on Rhône varieties with her highly sought-after single-vineyard wines.
Specs
Vintage:2018
Blend:
74% Sangiovese (Paso Robles San Juan Disctrict & Paso Robles Estrella District)
Winery: Giornata
Owners: Brian and Stephanie Terrizzi
Location: Templeton, CA
The journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy. Our winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OR, PA, RI, SC, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Giornata Il Campo Rosso Red Blend - $20 = 12.49%
@rjquillin@ScottW58 this falls into the category of “I’d love to try it but really shouldn’t buy it”.
But I will certainly stop by there next time we make it to Paso Robles.
I just had the (a?) white from Giornata over the weekend as the wine shop I work at began carrying it last week. I found it fucking phenomenal, the best white I discovered in a while, and so now I’m crazy excited about this deal. The only question is 6 or 12…
I’d like to hear more about the estimated drinking window for this wine. Anyone have any thoughts, or perhaps will we hear from the winery?
/giphy when?
@vaaccess Hi, Brian from the winery here. We make this wine to be approachable and pop and pour like one of those Italian table wines that matches a simple Italian meal. That being said we have wines in library going back to the first vintage (2007) and they are still holding. Acid is a great preservative. We switched to stelvin in 2014 and that in my opinion should prolong aging. We did a trial in 2014 with stelvin, natural cork and synthetic cork. If any of y’all come visit I’d be happy to open them blind to see what you think. I can tell you the bottling crew wasn’t happy.
@vaaccess Bottling can be lame as I’m sure you’ve heard. The biggest delays have to do with changing packaging and stuff and it’s tricky on a sizable line. Doing this trial added 2 changeovers and 5 case runs for essentially 2 other products and we had like 8 changes already so it was a very long day and as I recall it was pretty hot. I always buy the bottling team a torta from my favorite spot and even tip the main operators. We only bottle 2 days per year so it’s a big deal and pretty stressful. Bottling line companies love big runs where there are little to no changes and they get paid by the case so that works out better for them too.
@terrizzi fascinating! I understand what you mean now. But I’m sure they appreciate knowing that the work they do is good or not good, nothing like direct evidence versus theory!
As an aside, I know wineries out here often opt for mobile bottling services. I bet it would be cost prohibitive to have them bottle a couple of ways to perform a similar test.
Reporting for my second lab rat duty. I’m very excited because 1. free wine and 2. means my first one didn’t suck, right? This arrived yesterday (thanks for the heads up email, Ariana!). The initial smell is rather sweet, and I detected little acid. Swirled it a bit and found raspberry, blackberry, and currants. Paired with a vegetarian Muffaletta-style sandwich and the remnants of a Ted’s Bulletin millionaire bar, neither of which did much to impact the taste of the wine. On initial sips what really struck me is how smooth the wine is. Despite the first smell, it is not a sweet wine. Noted some cranberry and cinnamon. No easily discernible legs. Hit the Peloton (insert your wife with the dead eyes joke here, but I really preferred the viral Twitter thread from January) to give it some time to breathe. Second tasting, still very smooth and a bit tarter, but no other major differences noted. Sangiovese is a wine I enjoy but often forget about. I really liked this and, at this price, wish I wasn’t going to be in Scandinavia for the delivery window. Will try to update with a Night 2 tasting after work.
@CorTot I’m concerned that a food might overpower it, but I wasn’t strategic in my meal choice. I may try it with a more Tuscan-esque meal tonight, but I hate food preparation with the white hot intensity of 1,000 suns, so no promises.
Day 2 update: taste did not change significantly. I would not describe this wine as particularly complex, but it is delicious and could be a crowd pleaser. Had it with risotto and brussels, and I think this was a better pairing. TL;DR–buy it.
@losthighwayz the write up implied it was kind of middle ground to me. A bit of funk and Earth, low alcohol, and no new oak… But still pretty fruit forward
@kaolis My first UPS delivery coming later today – hopefully all will be OK. I used to redirect to the FedEx Office location so I could pick it up and sign for it any time up to a week following arrival (plus it was kept in their air-conditioned office store; good in Summer). Ironically now my concern is if it freezes in a UPS truck overnight.
Since I will be home, I’ll hope things go well with UPS and signing for it, even though they arrive at all hours of the day here, sometimes after dark even. Not sure how long I can sit around waiting for my wine.
Well, I went to UPS to pick up my first UPS delivery because I am never home to sign. I work for USPS, so when they (UPS) attempt delivery, I am always working. Same hours, looooooong in December. Anyway, when I went to pick up the case I ordered, I was surprised to see a second, smaller box. Huh? They are shipping “surprises” with the cases right now, so maybe that’s what that is. Get it home. Nope…it’s the current offering. Weird, because I did not get a heads up email or anything. BUT, I am always willing to LabRat some wine so…oh wait, I’m sick. Rats! Well, I can hardly smell or taste anything, but I was chosen, so I will do my duty to the best of my ability. Here goes nothing…
I crack it open…yes, crack, because it is the twist off kind. But you guys can see that already, from the pictures, so…and pour. The description calls it a medium bodied, I say lighter bodied. Now I don’t usually read the description before ratting…but I had already read it before I picked up the super-secret bottle so…
My nose picked up a sweet smell, fruity. My palate did not. This is not a sweet red. This, is a different red. It does not compare to what I am used to drinking…bold, full-bodied, dry reds. Let me start by saying I love reds, and rarely drink whites. It’s just my preference. I have never tasted anything like this before. It tastes different than it smells. It does have a tang to it, like cranberry or something, but it does not taste like the sweetness I smell. Reminder…I’m sick so you can’t really trust me anyway. Simply put, this wine serves great with any dinner, to any crowd. It’s likeable, and different. It’s definitely priced right. It could go with food, or without, and satisfy the get-together group just fine. It’s a daily drinker, or the bring-to-a-gathering wine sure to please. This is an easy purchase at this price…
So anyway, what I tried to explain up there was that there was a long and frustrating saga that led to this terrible delay in 'rattage, but that I wouldn’t dare subject you all to it in these waning hours of the current offer, but the fact that my original post disappeared seems apropos, so you might get the gist of what’s going on here from that ONE factor (FULL MOON).
I also wanted you to know that I preemptively purchased a six-pack of this last night, and only partially out of guilt.
I’ll try to remember my eloquence, but faster this time… First sips pleasant but tight - it’s a young wine (2018) that needs some air, but NO TIME to try and find my aerator… heck, at this point it’s been open for half an hour, so I’ll take a few more sips (goodness knows I need/deserve them now)…
Oh yes, opening up nicely.
Back to my impressions - the young, bright Sangiovese fruit initially dominated (not necessarily a bad thing - but also not quite like some of the more classic interpretations of Sangiovese that are more dry, full-bodied and earthy-leaning, say a Brunello or a nicely aged Chianti), but I think the choice to include Aglianico was excellent and really gives this wine its character.
I’m an Italian wine snob (the pinnacle for me is Barbaresco), and I’ve long held the opinion that the good red grapes of Italy (Nebbiolo, Sangiovese and Aglianico to start) don’t grow well or produce very quaffable wines in California. I am happy to say I’ve been proven wrong, as this is a very nice sipper and I’m glad to have already made that purchase.
I’ll wrap it up there but monitor in case there are any last minute asks for clarification and whatnot. Crossing my fingers it takes this time, and giving thanks to the LabRat gods (along with my apologies for doing such a disservice to the role this time around - thanks for your patience with me!)
Had some tonight with Honeybaked Ham and other typical Christmas trimmings - balanced out the sweetness of the meat darn near perfectly. If you’re having a similar meal this holiday, I recommend you give it a shot!
Giornata Il Campo Rosso Red Blend
Tasting Notes
Our most approachable wine shows bright aromatic notes of cherry, dried herbs, graham cracker, and candied orange peel. The palate is full of dark cherry, oregano, and delicate oak spice. This everyday drinker is easy on the palate with good acidity and enough structure to hold up to any simple Italian meal
Vineyard/Vintage Notes
2018 il Campo Rosso, Paso Robles
More than any other, the il Campo Rosso is the wine we make for ourselves. Hand-harvested fruit from vineyards overseen by our founder and viticulturalist Stephy Terrizzi, is crushed, fermented, and bottled at our small Paso Robles winery. Native fermentation (no added yeast or cultures) and maturation in neutral barrels give space for varietal and vineyard character to shine through, resulting in an expressive and vibrant blend ready for any meal of the week.
Always blended to display a signature house style, the il Campo red marries bright fruit and fresh acidity with a richly textured, medium-weight body. Eschewing new oak or any other cellar intervention gives us an ideal representation of the vintage in a food-friendly, easy-drinking style.
Giornata Press
Vinous
I’m of the mind that these are among the most intriguing Cal-Ital wines being made, along with those of Crystal and Steve Clifton’s Palmina down in Lompoc. There’s a certain wildness to them that gives them a distinctly Old World flair, but they’re not overly funky and can even display a rather polished character… Brian, who took an enology degree at Fresno State, cut his winemaking teeth at Tuscany’s highly regarded Isole e Olena, by the way, and the influence really shows.
The New California Wine
Stephy and her husband, Brian Terrizzi, have become poster children for diverging from Paso’s party line. Thanks to her work at Luna Matta, Stephy has become the area’s great alternative vineyardist… they chose nebbiolo as their holy grail – usually a foolhardy decision in California, but they perhaps have acoomplished making the most successful Nebbiolo yet in the state…
San Francisco Chronicle, 2016 Winemakers to Watch
The Giornata wines are at the highest quality tier of Italian-style wines in this state…The Terrizzis’ portfolio is an embarrassment of riches. “I was told for a very long time that I’d never do anything interesting with Italian varietals in California,” says Brian. But the couple — he the winemaker, she the viticulturist, both trained at Fresno State — loved the Nebbiolo grape too much to give up on it. They’ve now found a range of sites around Paso Robles
— including the excellent Luna Matta Vineyard, which Stephanie manages — with compelling versions of Aglianico, Sangiovese, Fiano, Barbera and, especially, Nebbiolo. Giornata’s structured, acid-driven wines belie the assumption that Paso is too hot to grow these grapes.
The drinks business, Wonder Women: 10 Female California Winemakers to Watch
Many of the state’s most revered wines have been made by women – from the debut vintage of Screaming Eagle, crafted by Heidi Peterson Barrett, and modern-day ‘cult’ wine Scarecrow, made by Celia Welch, to Cathy Corison’s elegant Cabernets and the myriad wines made by the forward-thinking Helen Turley over the years. We thought it was high time to celebrate the achievements of these wine pioneers, and at the same time highlight five women winemakers set to become the stars of the future, from Stephanie Terrizzi of Giornata, with beguiling Barbera from Paso Robles, to Helen Keplinger, who is shining a light on Rhône varieties with her highly sought-after single-vineyard wines.
Specs
Included in the Box
Price Comparison
$299.20/case (including shipping) at Giornata Wine
About The Winery
Winery: Giornata
Owners: Brian and Stephanie Terrizzi
Location: Templeton, CA
The journey in creating Giornata started with a dream to create wines from Italian grapes grown in California employing the sensibility and philosophy of Italian winemaking. We work with the same grape vines (clonal material) as the best producers in Italy. The Central Coast of California possesses many of the attributes of the top wine growing regions of Italy. Our winemaking style leans more Italian than Californian in that we favor wines with balance and subtlety rather than intensity and extraction. We pick our grapes at lower sugar levels and handle our must gently in the cellar, thus resulting in wines that belong on the Italian dinner table possessing both ample acidity and tannin. Traveling to Italy on a regular basis, we continue to receive feedback on our efforts while researching Italian winemaking and viticultural methods.
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OR, PA, RI, SC, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, January 6th - Thursday, January 9th
Giornata Il Campo Rosso Red Blend
6 bottles for $79.99 $13.33/bottle + $1.33/bottle shipping
Case of 12 for $139.99 $11.67/bottle + $1/bottle shipping
2018 Giornata Il Campo Rosso
Sounds like a good one to split, in the Great White North, eh?!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Giornata Il Campo Rosso Red Blend - $20 = 12.49%
Oooh sangiovese is my favorite varietal. I’ll probably get a six pack unless anyone in PDX wants to go splitsies
Never had a bad Giornata! Not that I have had that many.
@ScottW58 I don’t think I’ve had any! But the association with Luna Matta vineyard is interesting. I’ve got some Wind Gap coming from there.
@klezman @ScottW58 If either/both of you are grabbing some, I’d take a few.
@rjquillin @ScottW58 this falls into the category of “I’d love to try it but really shouldn’t buy it”.
But I will certainly stop by there next time we make it to Paso Robles.
/giphy blustery-pumpkinspiced-glitter
I just had the (a?) white from Giornata over the weekend as the wine shop I work at began carrying it last week. I found it fucking phenomenal, the best white I discovered in a while, and so now I’m crazy excited about this deal. The only question is 6 or 12…
@stoibskd glad you liked it. Where do you work and which white did you have?
@terrizzi Looks like it was the campo bianco, which bodes well for the red counterpart!
Rats?
I’d like to hear more about the estimated drinking window for this wine. Anyone have any thoughts, or perhaps will we hear from the winery?
/giphy when?
@vaaccess Hi, Brian from the winery here. We make this wine to be approachable and pop and pour like one of those Italian table wines that matches a simple Italian meal. That being said we have wines in library going back to the first vintage (2007) and they are still holding. Acid is a great preservative. We switched to stelvin in 2014 and that in my opinion should prolong aging. We did a trial in 2014 with stelvin, natural cork and synthetic cork. If any of y’all come visit I’d be happy to open them blind to see what you think. I can tell you the bottling crew wasn’t happy.
@terrizzi appreciate that input, and knowing how you you’ve approached evaluating the closure.
Out of curiosity, why was your bottling team unhappy? Pretend I know nothing of the complexities…as I don’t!
@terrizzi PS: I’m in!
/giphy jingling-splendorous-wish
@vaaccess Bottling can be lame as I’m sure you’ve heard. The biggest delays have to do with changing packaging and stuff and it’s tricky on a sizable line. Doing this trial added 2 changeovers and 5 case runs for essentially 2 other products and we had like 8 changes already so it was a very long day and as I recall it was pretty hot. I always buy the bottling team a torta from my favorite spot and even tip the main operators. We only bottle 2 days per year so it’s a big deal and pretty stressful. Bottling line companies love big runs where there are little to no changes and they get paid by the case so that works out better for them too.
@terrizzi fascinating! I understand what you mean now. But I’m sure they appreciate knowing that the work they do is good or not good, nothing like direct evidence versus theory!
As an aside, I know wineries out here often opt for mobile bottling services. I bet it would be cost prohibitive to have them bottle a couple of ways to perform a similar test.
I like previous vintages of this wine so much I’m going to attempt to navigate the terrible shipping change
Reporting for my second lab rat duty. I’m very excited because 1. free wine and 2. means my first one didn’t suck, right? This arrived yesterday (thanks for the heads up email, Ariana!). The initial smell is rather sweet, and I detected little acid. Swirled it a bit and found raspberry, blackberry, and currants. Paired with a vegetarian Muffaletta-style sandwich and the remnants of a Ted’s Bulletin millionaire bar, neither of which did much to impact the taste of the wine. On initial sips what really struck me is how smooth the wine is. Despite the first smell, it is not a sweet wine. Noted some cranberry and cinnamon. No easily discernible legs. Hit the Peloton (insert your wife with the dead eyes joke here, but I really preferred the viral Twitter thread from January) to give it some time to breathe. Second tasting, still very smooth and a bit tarter, but no other major differences noted. Sangiovese is a wine I enjoy but often forget about. I really liked this and, at this price, wish I wasn’t going to be in Scandinavia for the delivery window. Will try to update with a Night 2 tasting after work.
@murftastic thanks for the notes, would classify this as food friendly, or better on its own?
@CorTot I’m concerned that a food might overpower it, but I wasn’t strategic in my meal choice. I may try it with a more Tuscan-esque meal tonight, but I hate food preparation with the white hot intensity of 1,000 suns, so no promises.
Day 2 update: taste did not change significantly. I would not describe this wine as particularly complex, but it is delicious and could be a crowd pleaser. Had it with risotto and brussels, and I think this was a better pairing. TL;DR–buy it.
I love Brian’s wines! I tried Giornata at the Garagiste Festival in Paso Robles back in 2010 (or 11?). Solid stuff and a good dude to boot.
@neilfindswine Thanks. Hope you’re well and come visit next swing through town.
This offer has caught my eye. I’m all about boutique wineries. Is this made in a New World or Old World style?
@losthighwayz
It was made in California with California fruit I’m guessing
@losthighwayz the write up implied it was kind of middle ground to me. A bit of funk and Earth, low alcohol, and no new oak… But still pretty fruit forward
Looks like an interesting offer but the recent shipping change makes it a no go…waiting to see how this all shakes out
@kaolis My first UPS delivery coming later today – hopefully all will be OK. I used to redirect to the FedEx Office location so I could pick it up and sign for it any time up to a week following arrival (plus it was kept in their air-conditioned office store; good in Summer). Ironically now my concern is if it freezes in a UPS truck overnight.
Since I will be home, I’ll hope things go well with UPS and signing for it, even though they arrive at all hours of the day here, sometimes after dark even. Not sure how long I can sit around waiting for my wine.
As Noceto lovers, this seems like a holiday no-brainer.
Better than the not-Woot-Cellars those buzzkilling legislators kept me from buying, in fact!
/giphy glorious-rejoicing-dasher
@sdilullo agreed. Noceto is my favorite goto Sangiovese! Looking forward to trying this one!
Well, I went to UPS to pick up my first UPS delivery because I am never home to sign. I work for USPS, so when they (UPS) attempt delivery, I am always working. Same hours, looooooong in December. Anyway, when I went to pick up the case I ordered, I was surprised to see a second, smaller box. Huh? They are shipping “surprises” with the cases right now, so maybe that’s what that is. Get it home. Nope…it’s the current offering. Weird, because I did not get a heads up email or anything. BUT, I am always willing to LabRat some wine so…oh wait, I’m sick. Rats! Well, I can hardly smell or taste anything, but I was chosen, so I will do my duty to the best of my ability. Here goes nothing…
I crack it open…yes, crack, because it is the twist off kind. But you guys can see that already, from the pictures, so…and pour. The description calls it a medium bodied, I say lighter bodied. Now I don’t usually read the description before ratting…but I had already read it before I picked up the super-secret bottle so…
My nose picked up a sweet smell, fruity. My palate did not. This is not a sweet red. This, is a different red. It does not compare to what I am used to drinking…bold, full-bodied, dry reds. Let me start by saying I love reds, and rarely drink whites. It’s just my preference. I have never tasted anything like this before. It tastes different than it smells. It does have a tang to it, like cranberry or something, but it does not taste like the sweetness I smell. Reminder…I’m sick so you can’t really trust me anyway. Simply put, this wine serves great with any dinner, to any crowd. It’s likeable, and different. It’s definitely priced right. It could go with food, or without, and satisfy the get-together group just fine. It’s a daily drinker, or the bring-to-a-gathering wine sure to please. This is an easy purchase at this price…
@kasandrae Well, I’ll be darned! Just happened to check back late and whoa n behold… You’re a real pro now! Good job, great photos.
@alexa84 19 minutes to write the d*mn post, but only a split second to lose it
lemme try that again…
So anyway, what I tried to explain up there was that there was a long and frustrating saga that led to this terrible delay in 'rattage, but that I wouldn’t dare subject you all to it in these waning hours of the current offer, but the fact that my original post disappeared seems apropos, so you might get the gist of what’s going on here from that ONE factor (FULL MOON).
I also wanted you to know that I preemptively purchased a six-pack of this last night, and only partially out of guilt.
I’ll try to remember my eloquence, but faster this time… First sips pleasant but tight - it’s a young wine (2018) that needs some air, but NO TIME to try and find my aerator… heck, at this point it’s been open for half an hour, so I’ll take a few more sips (goodness knows I need/deserve them now)…
Oh yes, opening up nicely.
Back to my impressions - the young, bright Sangiovese fruit initially dominated (not necessarily a bad thing - but also not quite like some of the more classic interpretations of Sangiovese that are more dry, full-bodied and earthy-leaning, say a Brunello or a nicely aged Chianti), but I think the choice to include Aglianico was excellent and really gives this wine its character.
I’m an Italian wine snob (the pinnacle for me is Barbaresco), and I’ve long held the opinion that the good red grapes of Italy (Nebbiolo, Sangiovese and Aglianico to start) don’t grow well or produce very quaffable wines in California. I am happy to say I’ve been proven wrong, as this is a very nice sipper and I’m glad to have already made that purchase.
I’ll wrap it up there but monitor in case there are any last minute asks for clarification and whatnot. Crossing my fingers it takes this time, and giving thanks to the LabRat gods (along with my apologies for doing such a disservice to the role this time around - thanks for your patience with me!)
/giphy celebrated-victorian-tale
Had some tonight with Honeybaked Ham and other typical Christmas trimmings - balanced out the sweetness of the meat darn near perfectly. If you’re having a similar meal this holiday, I recommend you give it a shot!
Twisted another top, aging very slowly and in a pretty good spot right now.