On to the title topic.
We are often asked how our Sangiovese ages. Herewith the recent tasting notes on Villa Ragazzi's first vintage, 1989, offered by a new friend. Tom Hill is a southern CA computational physicist who pays a lot of attention to Italian varietals grown here, Nebbiolo in particular.
"Broke into a box of old Sangios last night and this was the best. I was not expecting much from this wine and was quite pleasantly surprised how good it was. I haven't tried their Sangio in many a year and should remedy that. This Villa Ragazzi offered up some real pleasure w/my Grano Arso pasta. Tasting notes:
Villa Ragazzi Sangiovese Rodeno Vnyd/Napa Valley (13%) 1989: Med.color w/some bricking; rather earthy/dusty light cherry/black cherry/Sangio bit pencilly/old Chianti/rustic/oak complex interesting nose; [on the palate] some complex flavor, med. long rather tart/tangy light cherry/black cherry/Sangio light toasty oak slight pencilly/rustic/rough/earthy complex finish w/light smooth tannins; showing its age and lost most of its fruit; on the downside but still offers up some pleasure."
Based on Tom's notes and our own experience w/older vintages of our Sangiovese (see "Age" posted 9.24.2011), I surmise that 15-20 years is a reasonable range for cellaring Villa Ragazzi. That said, still alive at 28 years isn't bad for a first attempt with this challenging, rewarding variety. Cheers!