Petite Sirah from Tenbrink that mutates under
the Bricco regime. The same fruit that can make
Babylon over-ripe, juicy, seductive in its power
and richness at once-- the same fruit becomes
austere, nearly stern, as it changes into Bricco.
The change occurs after the second year in barrel
and during the rest of the third year: all fruit
turns into tar, smoke, leather, at its juiciest,
a stock made with dried mushrooms. Dried-- nothing
fresh is left. As it makes this turn, the wine
becomes more European, if one may say so, and
develops a nose that reminds one of Nebbiolo
perhaps, the driest and most reserved of Amarones.
Perhaps this language is inaccurate: does the
time in barrel change the wine, allow it go
in a new direction-- or simply reveal and bring
to the surface what always lay beneath or within
the fruit?