Luna Vineyards Sangiovese Toscana

Tasting notes & discussion 15

94 Pts (Tasting Panel)

Typically $30/bottle from Luna Vineyards
Vintage 2021 from Sienna
Available for AZ; CA; CO; CT; DC; FL; GA; IA; ID; IL; IN; KS; KY; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NH; NJ; NM; NV; NY; OH; OK; OR; PA; RI; SC; SD; TN; TX; VA; VT; WA; WI; WV; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect

About Luna Vineyards: “When our founders first laid eyes on the Luna property in 1995, they instantly recognized the magic and the amazing potential of its estate vineyard, perfectly located along the Silverado Trail. They bought the property and followed their dream, building a winery that paid tribute to the varietals that set Napa Valley apart.”

What’s A Cinghiale

TASTING NOTES: “Our Sangiovese Toscana offers a pure and vibrant taste, bursting with the flavors of summer-ripe raspberries and juicy cherries, followed by a refreshing finish, accompanied by hints of orange zest, cedar, rich balsamic, and a lively touch of mint.” (AbV 13.5%)

VARIETALS: 100% Sangiovese.

BARRELS: 12 months in neutral Slovenian oak.

PAIRS WITH: Pappardelle al Cinghiale topped with nutmeg.

THAT REMINDS ME OF: Pappardelle al Cinghiale. For obvious reasons.

I know what pappardelle is. Very wide fettuccine-like pasta. This Cinghiale thing though? Appears to be wild boar. Specifically, it is wild boar found roaming Tuscany.

So, um. I guess you could import some of the meat? Or go to Tuscany and find a restaurant that serves this dish. Or just wrestle one yourself, maybe? Apparently they can be a nuisance, even digging up vineyards. You’ll be doing your part.

Anyway, the boar is used to make a sauce for the pappardelle. Ragù di cinghiale. Cook the boar meat down with tomatoes, onions, celery, garlic, olive oil, maybe a red wine marinade. Add some rosemary and bay leaves. Voila.

Luna Vineyards Sangiovese Toscana

94 Pts (Tasting Panel)

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