Deep green-gold, this buttery, slightly oxidized wine veers toward flavors of banana and has been given the heavy American oak treatment. The flavors have not entirely knit together and may not have a lot of time left to do so.
Aged in neutral oak and blended with about 12% Merlot, this light (12.7% alcohol) Sangiovese is a nice alternative to heavier, more tannic reds. The fruit is simple and clean, strawberry and cherry candy. The balance is good, and the finish persists with malted chocolate highlights.
This spent almost a year in mostly neutral oak, and has softened into a wine loaded with lemony, peachy fruit, so thick as to seem almost syrupy in the mouth. Fruit-driven and forward, it is ready to drink and should be chilled for the best flavor.
Scents of moist earth and coffee grounds wrap around sharply defined berry fruit flavors. This is just on the edge of volatile, buoyed by firm acidity, and showing a sharp streak of burnt toast running through the tannins.
With close to 2% residual sugar, this seems as if it would show some sweetness. But it has an edgy sharpness, matching primary tastes of peach and apricot to a fruit skin flavor and a hint of diesel. Give it another year or two to round out a bit.