WAIT! We located MORE Giornata, so it’s BACK!

(…and therefore we moved the last bit of the wonderful Gagliole here to the Store in case you’re looking for it.)

“One of my favorite wineries in Paso Robles, Brian Terrizzi’s Giornata is dedicated to exploring the potential of Italian varieties in this part of California. They do a great job with all their cuvées…” - Robert Parker’s Wine Advocate

Famous predictions that were 1000% dead wrong:

• “The horse is here to stay, but the automobile is just a fad” warned Henry Ford’s lawyer
• The world will go ka-blooey in the year 2000.
• The Titanic is unsinkable.
• The famous winemaker who told Brian Terrazzi “If you want to make Nebbiolo move to Italy. You’ll never do it here.”

One taste of this 94-point Tuscan blend is all you need to prove that last one dead wrong. Brian Terrizzi makes the most compelling Italian varietals outside of Italy. End of discussion.

He does it from Paso Robles, of all places. And the skeptics are now believers.

John Gilman of View from the Cellar claims that Giornata’s is “clearly the finest Nebbiolo I have tasted outside of Barolo or Barbaresco!” while Jon Bonné of San Francisco Chronicle echoes that they produce “the most successful Nebbiolo yet in the state.” The same could be said for this Super Tuscan clone. Brian Terrizzi is the head honcho, the Capo, the winemaker. After a stint at the legendary Rosenblum Cellars, he traveled to Tuscany to work with the famous Paolo de Marchi at Isole e Olena. His experiences in Italy provided him with unmatched insight.

As a major fan, Antonio Galloni’s Vinous attests that “those who still doubt that top-notch, elegant and balanced renditions of Italian varieties can be made outside the motherland owe it to themselves to check out Giornata” solemnly adding “unfortunately, given the small quantities of wines made, a loyal direct consumer fan base and local restaurant demand, that’s not an easy task…” unless you’re an Operative reading this today!

This is about 2/3 Sangiovese, with Merlot filling in, and a touch of Petit Verdot for spicy depth and good measure. The results are 100% elegance and complexity. The nose is redolent of cherries red and black, seeped in aromatic spices and subtle vanillin hints. One sip and you’re already singing Tuscan arias, with unstoppable “pappardelle al ragù di cinghiale” cravings due to the intense juicy wild berries and a streak of dried herbs, scorched earth, and intriguing minerals. The finish elevates this to compete with pretty much any authentic Tuscan counterpart with ease. Sneak this into a blind lineup and blow minds.

Oh, a couple of fun facts from Vinous “Terrizzi is a restless experimenter in the cellar and is one of California’s pioneers for working with clay amphoras and traditional Italian botti, which are smallish foudres, for making his range of wines. He also produces superb, handmade fresh and dried pastas that are sold under the Etto Pastificio name and have developed a cult-like following in the region.”

We picked up some of both and can’t wait to see how they pair. Don’t come back asking for more, with just 8 barrels made we jumped on all we could for you.

94 Points – Antonio Galloni’s Vinous

“Bright violet. Spice- and smoke-tinged cherry and dark berry preserve scents show fine definition, and a floral nuance builds in the background. Juicy and expansive in the mouth, offering plush bitter cherry, blueberry, spicecake and floral pastille flavors and a sweetening touch of vanilla. Finishes impressively long, spicy and smooth, with repeating florality and polished tannins that lend gentle grip. Drink 2025-2035.”