Marked by dryness and rich acidity, this light- to medium-bodied Sangiovese has ripe flavors of red cherries and orange rind, with a tarry, asphalt or pine cone smoky spiciness. Good with steak and lamb chops. Drink now.
Dry and tart in acids, with herb, blackberry and bitter dark chocolate flavors that finish with a tannic scour. More Bordeaux-like than Californian in the earthiness, but it’s a polished wine. Decanting and food will soften and sweeten it.