Much domestic Sangiovese leaves me flat. Lots of wineries have tried to make it with this grape, but just can’t seem to match the vibrancy of Italian versions of the wine. One of the few consistent successes in California is made at Pedroncelli. Theirs is a ripe styled offering, showing mixed mature berries with notes of plum and spice and touches of chocolate and leaf. It’s nice and dry, with food friendly acidity and a long finish. Pasta in red sauce with a mushroom emphasis will make a fine pairing.
