Miles:
It's a hard grape to grow. As you know.
It's thin-skinned, temperamental, ripens early.
It's not a survivor like cabernet which can just grow anywhere and thrive even when it's neglected.
No, pinot needs constant care and attention.
And, in fact, it can only grow in these really specific, little tucked-away corners of the world.
And only the most patient and nurturning of growers can do it, really.
Only somebody who really takes the time to understand pinot's potential can then coax it into fullest expression.
And then? Its flavors, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.
Maya:
the more I drank the more I liked what it made me think about.
I like to think about the life of wine. How it's a living thing.
I like to think about what was going on the year the grapes were growing, how the sun was shining, if it rained.
I like to think about all the people who tended and picked the grapes and, if it's an old wine, how many of them must be dead by now.
I like how wine continues to evolve.
Like, if I opend a bottle of wine today if would taste different than if I'd opened it on any other day. Because a bottle of wine is actually alive and it's constantly evolving and gaining complexity.
That is, until it peaks, like your '61. And then it begins its steady, inevitable decline.
And it tastes so fucking good.
-- 《Sideways》
The '61 which mentioned above by Maya was abused with hamburger that's what really shocked me. But, that's the true life.
