Interesting to see that Washington State vineyards can ripen Sangio in a wide range of microclimates; this is true to the variety with tart acids, sharp flavors of berry, hints of pumpkin pie spice and tobacco, and just enough butterscotch barrel notes to fill in around the rough edges. This is good winemaking, with a tough grape.——P.G.(3/1/2009)—— 89