I am the great Corno di Rosazzo...you will give me tocai?

i Clivi di Ferdinando Zanusso 2001 Colli Orientali del Friuli Corno di Rosazzo Galea (Friuli-Venezia Giulia) – When this producer’s wines first came into my market, they came in all at once, back to the first commercial vintage (’97), and the remarkable thing was that the ’97 Galea was not yet fully mature. That was a few years ago, and repeated dips in the well have demonstrated that it either still isn’t ready or that it has hit a long plateau and will never be “ready” in the way I’m apparently expecting. The evidence of other vintages, some of which matured faster and/or differently, still gives me a measure of hope, but I’m running out of bottles with which to test my theory. As for this, purchased (in quantity) from a recent store closeout, it’s definitely more at-peak than any ’97 of my acquaintance…though that assessment should be filtered by the possibility of variable treatment along the way, as is the case for any after-vintage closeout. Well, anyway, blah blah blah, how about this bottle? Spectacular. It’s a nervy skeleton, clacking and scraping in a stone cage, yet the bones are bright, clean, and strong. So much attention is paid to the more orange-tinted products from this region, but this – neither traditional nor paleo-modernistic – deserves more attention than it gets, and it gets a fair amount. (7/11)

i Clivi di Ferdinando Zanusso 2001 Colli Orientali del Friuli Corno di Rosazzo Galea (Friuli-Venezia Giulia) – Swaggering, which is an odd thing for a Galea to be doing (Brazan can get a little braggy after a few drinks), but I like it. Whites, beiges, tans, and creams are the “fruit” in this wine, the acidity’s supple and subtle but present, and there’s an appealing late-stage creaminess to the texture. I’d think about drinking this one sooner rather than later. (8/11)

i Clivi di Ferdinando Zanusso 2001 Colli Orientali del Friuli Corno di Rosazzo Galea (Friuli-Venezia Giulia) – A heavily-soaked cork doesn’t bode well, and this is decidedly more advanced than any Galea of my experience: thick, slow, and a bit oxidized (that is: oxidized beyond the usual oxidative tendencies of friulano made in this fashion). Bronzed stone fruit – or maybe ambered – demi-glace, cashew oil (a touch stale), incredible weight without much antigravitic structure. Despite all this, I see some lingering appeal in the wine, though none of the three others for whom I open it share my limited enthusiasm. In any case, this is not an intact bottle. (9/11)