This Sangiovese-based blend, which also includes 10% Merlot and a bit of the two Cabs, used to be labeled ‘Rosso'. It is quite ripe, almost cooked, and its flavors are round, sweet, warm, soft and almost tropical. This is not your typical Sangio, what with its flavors of bananas and cherries, and just a hint of tobacco.
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.