Sangiovese has had a tough time in California. Touted as the next big thing when it began to be produced by California wineries in the 1980's, Sangiovese never really caught on. Probably because most domestic Sangio doesn't taste like much of anything, and it certainly doesn't remind anyone of the great wines of Tuscany made from this noble grape. Well, this one defies expectations and is the most sangiovese-like Sangiovese I've yet tasted from a California winery. Bright acids support crunchy, cherry-inflected fruit with a bit of that dried fruit characteristic and minerality found in the finest Chianti's. Not a heavyweight, medium bodied, with smooth tannins and a long finish, this is a lovely wine that would be perfect with a wide variety of foods-just like Sangiovese is supposed to be.
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