The tart acidity of Sangiovese, along with its spicy cranberry, red currant and lean red berry flavors are buttressed with the addition of 27% Cabernet Sauvignon and 15% Syrah. It tastes very young despite its extended bottle age. Definitely a wine for acid lovers, it rounds out in the mouth with light flavors of hazelnut and mocha.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.