The 1998 Sangiovese (blended with 20% Cabernet Sauvignon) displays stuffing, a creamy texture, and lots of personality. A deep ruby color is followed by a jammy strawberry/blackberry-scented nose, a sweet mid-palate, and lush, concentrated fruit in the finish. Consume it over the next 2-3 years.Tel. (707) 963-7115; Fax (707) 963-1735

(release date 9/00) Tel. (707) 963-7115; Fax (707) 963-1735

(release date 9/00)Tel. (707) 963-7115; Fax (707) 963-1735

The 1996 Sangiovese (10% Cabernet Sauvignon added) is sweeter than the 1995, with a more saturated ruby color, a big, spicy, peppery, and berry-scented nose with dried herbs and tobacco in the background. It is a lovely, fleshy, lush wine that should be consumed over the next 2-3 years.Perhaps bleeding the cuves of Sangiovese actually helped the richness in the 1995, 1996 and 1997 offerings, which are among California's better efforts. No new oak is utilized as Beringer has decided to emphasize the medium-bodied, aromatic side of Sangiovese, thus enhancing its flexibility with an assortment of foods.Tel. (707) 963-7115; Fax (707) 963-1735

The medium dark ruby-colored 1995 Sangiovese (10% Cabernet Sauvignon was added to the blend) exhibits the loamy soil, strawberry jam, new saddle leather-scented nose associated with this varietal. The wine possesses excellent richness, good underlying acidity, and some tannin, but it is essentially a fruit-driven wine to consume over the next 2-3 years.Perhaps bleeding the cuves of Sangiovese actually helped the richness in the 1995, 1996 and 1997 offerings, which are among California's better efforts. No new oak is utilized as Beringer has decided to emphasize the medium-bodied, aromatic side of Sangiovese, thus enhancing its flexibility with an assortment of foods.Tel. (707) 963-7115; Fax (707) 963-1735