This is intended as an Amarone-style wine, made from half Sangiovese and half Barbera. The alcohol hits almost 17%, yet it is quite dry. Though not especially Amarone-like to this taster, it is an interesting, well-made wine that approaches Port-like intensity without either sugar or spirits.
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.