Yes, I've tried a few Sangiovese wines from California, and I was surprised by how different they were from the Italian versions. California's Sangiovese tends to be fruitier and less earthy than the ones I've had from Tuscany. The fruit-forward profile, with bright cherry and raspberry notes, stood out more in the California wines, while the Italian counterparts had more of a savory depth, with hints of leather, herbs, and earthiness. The acidity in the California versions was also more subdued, making them a bit smoother, while the Italian Sangiovese has a sharper, more vibrant acidity. Overall, I appreciate both styles, but I find the Italian Sangiovese to be more complex and food-friendly, whereas the California version is more approachable and easy-drinking on its own. It's interesting to see how the terroir really influences the character of the wine.