Fermentation was allowed to occur naturally over a period of three weeks, using only native
yeasts. The wine then spent another twenty-one days in an extended maceration before
pressing. The extended skin contact allowed us to coax out the subtle nuances and midpalate
texture that we strive for in our Sangiovese. Portions of the Merlot were blended in
to contribute rich, berry flavors and Petite Sirah, for tannins, color stability and longer aging
"Good full ruby-red. Vibrant aromas of raspberry, bitter cherry, licorice and rose petal. The palate offers terrific juicy berry intensity with brisk framing acidity; reminded me of a top zinfandel from the days before this variety was routinely overwhelmed by new oak or blurred by overripeness. This sharply delineated fruit bomb finishes with substantial dusty tannins and noteworthy purity, cut and length, showing little sign of its 14.9% alcohol. Drink this now or hold it for three to five years. The sangiovese craze in California has passed, but Luna's example remains consistently excellent-and gently priced."
International Wine Cellar
I'm a fan of chianti, and this wine did not disappoint, with blackberry and coffee notes.