August 11, 2017 - P&p. Somewhat pent-up aromas of black fruit, spice, and fleeting soy sauce. On the palate robustly grippy, coarse, sandpapery tannins are fairly dominant. Flavors are fairly straightforward spicy-savory black fruit like the aroma, tasty, without obtrusive alcohol (despite the 17.1% on the label). Enjoyable enough; saving 2/3 of the bottle to try again tomorrow.
Day 2 (stored refrigerated in a full 500ml bottle then brought back to about cellar temp) - more open and expressive, with fresher fruit intertwined with violets and spice. More cohesive and balanced; tannins have smoothed out (a little). Definitiely improved over day 1. Still a bit of a beast, but characterful and enjoyable. Best with meat.
January 23, 2016 - Wines on a Snowbound Saturday Night (Our House (2033 Brandywine St.): Unlike some other vintages of this wine, the alcohol is not overwhelming. It's actually pretty balanced all things considered. Nose features green mint leaves as if you were chewing on them. Touch of green with mint. Herbs. This is juicy with the drying tannins hitting at the back end of the palate. All in all, an interesting wine that is nice to drink. Not a standard Petite Sirah by the port-like character is there and this wine may be develop nicely with another 10+ years of age.
March 5, 2015 - A bruiser at 17.1%. I got chocolate and prune. Very dry with a thin, dense tannic structure. This was much nicer than the '07 I had 4 years ago. Maybe the age did it some good. Not something I'd search out, but not bad.
October 25, 2014 - Held on to this one for about 7 years. It's very smooth now. Nose has the earthy tones, but not overwhelming in any way. Tannins present, but again, subdued. Same for spices in the aftertaste. Taste is of herbs, and very very dark berries. There is still a strength present, which I look forward to exploring with decanting.
August 30, 2013 - Decanted in stages. Strong nose of tar, chocolate, rubber and alcohol. Tannins are still fairly tight and mouth drying. No resemblance to barolo whatsoever besides the sour cherry component. On day 2 tannins and alcohol fade and wine tastes more of sugar plum and somewhat jammy. Unmistakably Scholium.Overall it's an interesting wine but it's an overly extracted, ripe new world wine that has a few old world aspects to it but don't expect any resemblances to nebbiolo. Good to experience once but my 4 year wait to drink this second bottle didn't produce much more complexity....
January 3, 2013 - opened and let breathe in glass for 60 minutes. Nose of dry spice. Palate dry with low tannins, fine sand, dry herbs, sour cherry componant in the background, seems both dense and light, well balanced against the 17.1% alcohol. Saved 2/3 bottle for next 2 nights to see how it opens.
2nd night- nose became more pronounced with alcohol. Palate was a bit thinner with more pronounced minerals.
3rd night - ?
April 14, 2012 - Still not sure about the Barolo analogy, but still a very good wine. Very clear tobacco and liquorice and a very nice cherry flavour. Opens up after a bit of air.
December 6, 2011 - An Evening With Abe Schoener (Union Square Wines (NYC)): The difference between the Bricco and the regular Babylon is that this wine is aged a 3rd year. This shows more oak and darker notes. Tar, meat, blood but also a lighter mineral note. Everything is in its right place. It lacks the oomph and pedigree of the Babylon, but this is solid.
December 3, 2011 - Beautiful nose- lavender, white flowers, herbs. Very smooth, leather in glass. Really nice wine- but needed 2 hours in decanter.
July 23, 2011 - A take-no-prisoners red with 17.1% alc by volume. You might not taste it up front, with the abundant leather and sour cherry aromas and flavors. But you will definitely feel it later.