Firm, chewy tannins and jammy black cherry flavors mark this dry red wine. It has nuances of currants and anise. Needs oily meats and cheeses to coax out the sweetness.——S.H.(4/1/2009)—— 85

Acidic and simple, with medicinal cherry flavors.——S.H.(12/15/2007)—— 80

Andretti has been working on Sangiovese for years. They’ve succeeded in getting the fruit ripe in berries, cherries, espresso and spices, and in a full-bodied mouthfeel with real oomph. Yet to come are layers of complexity and distinction.——S.H.(12/1/2005)—— 85

Explores a nice side of this emerging varietal, with soft acids and brisk tannins that frame cherry, espresso and herb flavors. This wine strikes the palate as dry and austere, but locked in its core is a potential sweetness that needs only cheese or fatty proteins to make it companionable at the table.——S.H.(4/1/2004)—— 88

This is a full-bodied wine with very strong fruit, including some dark berry notes more akin to a big red like, say, Merlot—of which it contains a dash. At the same time, the tannins are light, which makes it kind of schizoid. It’s also superacidic and tart. Made by respected Napa vintner Bob Pepi, it’s a work in progress. —S.H.——S.H.(9/1/2002)—— 85