This is sweet, plummy and just a bit over-ripe, leaning into a sugary finish. The Sangiovese fruit is almost candied, with a finish like red hots. It's an interesting effort, but it would be a difficult match to food.
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.