This is a powerful red wine made from partially desiccated Petite Sirah from Steve Tenbrink's vineyard in Suisun Valley. In order to make this wine, we had to cull the very small number of intact clusters from the nearly totally botrytis-affected harvest of 2011. All of the remaining fruit went into the beautiful and amazing floating-cap fermented Gardens of Babylon; we made no Bricco that year. The 1000 lbs or so of clean fruit that we scavenged for Babylon went into a single puncheon, stems and all. We somehow achieved a cold soak of more than a week, which imbued the final wine with a deep foundation of fruit. The fermentation, with foot-treading four times per day, took nearly a month. Even at its birth, the wine was beautiful, rich, and pure. It has been in barrel for 3 years without topping or SO2. The wine is big and powerful-- somewhat Amarone-like, as always-- but is also marked by the graceful delicacy of the vintage.