A Gaja Barbaresco and Bartolo Mascarello Barolo.

The Gaja was excellent, with spice, earth, old oak, soft fruit, a touch of balsamic, and an overall pleasantly warm character. Earlier in the week, I had the pleasure of having Gaja's 1971 Sori Vagnona Barbera for the third or so time and found it to be meatier, more animal and a bit livelier. The Barbaresco was more subtle and seemingly a bit more tired but that was likely due to the incredibly high acidity of the Barbera. Overall, it was a memorable and pleasant wine that is "drink now"

The Bartolo was was otherworldly -- perhaps the finest example of old piemontese wine I have ever had, outshining 30s-60s Monfortino, 78 Giacosa Riservas, 60s Giuseppe Mascarello's etc etc.

Trying to describe a wine this profound in words is seemingly impossible, but I'll try. It had the perfect combination of texture from the tannic structure that is still firm, tart but ripe and oh-so-sweet fruit, funk and earth, all while retaining a super smooth and incredibly long finish. This is a wine that spoke to me in a way that I have rarely experienced.

At a contrast to the Gaja, there was not a hint of Soy or Balsamic -- this wine is just beginning to hit its prime and will continue to develop over the next 5+ years, and hold its form for many, many years to come.

The moral of the story: Drink More, Eat and Sleep less!

-Tom