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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 124 notes) - hiding notes with no text | | | Tasted by wine4ever on 10/14/2022: Second bottle from our cellar. Decanted for sediment (of which there was lots). Drank over 3 hours. Initially closed but slowly opened up, 2nd hour was the best. Almost as good as the bottle from 3 1/2 years ago - the acidity seems to be fading and the alcohol was somewhat noticeable this time. However, it's still an excellent food wine and it went extremely well with red meat and hearty side dishes. The nose and palate match. Very smooth, dark fruits, smokey oak, green pepper, granite, mineral. Long finish. Probably past it's peak now but it's still very enjoyable. Will drink our last bottle within the next 12 months. (755 views) | | | Tasted by Neecies on 4/19/2022 flawed bottle: Swampy, dead. (1264 views) | | | Tasted by SteelerFan on 3/31/2021 & rated 90 points: Still a bit closed after an hour’s decant, with distinct vegetal notes. Dark ruby with little bricking. Opened over time and drank well with food. Not aging, but I do not know if this will improve. I liked this wine best in its youth. (2039 views) | | | Tasted by Neecies on 2/23/2021: Our bottle was in better condition than the last reviewer's. Full secondary development but not tired; vividly plummy with cedar notes, earth and cocoa. Stand up days in advance if you can to settle sediment because there's lots of it. (2028 views) | | | Tasted by wmccone54 on 12/18/2020 & rated 89 points: Pulled this from a 55 degree cellar where it’s resided for the last twelve years. Used an Ah-so cork puller to open; cork saturation was about 25%; clear signs of bricking when poured into the decanter, color has turned mostly dull garnet, with a ruby core; lots of sediment in the bottom 5% of the bottle and in the decanter. Nose and palate showed a wine which is fully mature, probably slightly past peak: wet autumn leaves, iron infused sour red earth, stale powdered chocolate, dried Skoal chewing tobacco, worn shoe leather, old baking spices mixed with dried herbs; and rapidly fading cooked plums, stewed cherries, and boiled red berries. Structure still in tact, with tertiary notes dominating and the fruits in decline. By itself the wine wasn’t great, but the pork bolognese ravioli lasagna really enhanced and quite honestly saved the wine. Drink now, food required. Disappointing, given the great bottle enjoyed back in early 2012...I didn’t expect this would mature as quickly as it has. (2006 views) | | | Tasted by FrancoisD on 10/10/2020 & rated 91 points: Ce vin que j’aime tant!
Mais je me dois de constater qu’il commence son déckin.
Les arômes de cerises noires et d’anis sont évanouis.
Les feuilles mouillées commencent à apparaître.
Ce serait donc un vin à boire entre 7 et 15 ans? (1797 views) | | | Tasted by wine4ever on 7/19/2019: Decanted....lots of sediment. Excellent and refined. Well made. Medium-heavy weight. Layers of berries, cherries, mineral, anise, oak. Super smooth. The merlot adds a little sweetness to the remaining tannins. Acidity is already in the background. Definitely in peak window. Drink now-2023. (2372 views) | | | Tasted by FrancoisD on 7/14/2019 & rated 94 points: Le voilà à point, superbe!
Cerises noires, pruneaux, thym, anis.
Longue, longue bouche.
Vraiment, vraiment bon! (1851 views) | | | Tasted by whits on 1/18/2019 & rated 93 points: Opaque, dark red, shy but dry on the nose, shows dried leaf, berry and herbs, lush with lively acidity, bright and airy, flavors of dried cherry, graphite, flower, chalk and sage, dry, drank beautifully with NY steaks, this is absolutely in the zone right now (2186 views) | | | Tasted by bablues on 12/25/2018: Did not take detailed notes. Just remember this was singing.. (2054 views) | | | Tasted by danibus on 11/19/2018 & rated 93 points: Outstanding bottle right in the drinking zone. Lots of dark cherry fruit, tangy minerality, with nice acidity and round tannins. Balanced and delicious. (2043 views) | | | Tasted by cubswinws on 8/20/2018 & rated 88 points: Bordeaux-like blend with drying tannins and a bit of astringency. Perhaps just a bit over the hill. (1845 views) | | | Tasted by mxpbuy on 6/9/2018 & rated 93 points: Nearly a pop and pour. Lovely Bordeaux blend (which is on the back label). It has a minerality that is definitely more Tuscan than Medoc, otherwise clearly a claret blend. Very smooth. 20 second finish. Layers of black, blue and red fruits. A winner. (2123 views) | | | Tasted by Gnieboer on 3/11/2018 & rated 92 points: So while in Italy I visited a well-established wine shop and asked for the fullest bodied red wines, while I enjoy Italian wines, they tend to taste a bit too light for my taste.
This was one of the recommendations, and it really hit the spot.
So there is a great deal of sediment, so straining at a minimum but filtering might have been better, as it was a bit cloudy.
Otherwise, has the dry cherry taste that is typical, but with a lot more punch. Had a smooth finish that showed age had mellowed out the tannins nicely. Another few years probably wouldn't hurt either.
It really complemented a spicy Tikka Masala as the tartness offset the rich creamy sauce (in my opinion) (1975 views) | | | Tasted by Mr T on 1/24/2018: Too many hard edges and astringent (2032 views) | | | Tasted by jeffreylubowski on 1/21/2018 & rated 93 points: Had a month or two ago. No detailed notes but I remmebr a ton of dark red fruit and a scorched earth Italian thing going on. Spectacular. (2393 views) | | | Tasted by Winiac on 1/13/2018 & rated 94 points: Perfumed nose. Extremely pure fruit and balanced components with perfect aging. (1793 views) | | | Tasted by maxima on 10/30/2017 & rated 94 points: Bu au resto AVV La Suite de Sherbrooke avec les FOUDUVIN.
Superbe nez complexe, cerises et tabac avec un peu de cuir.
Le nez est demeuré envoutant durant toute la soirée, très beau.
En bouche, c’est délicieux, satiné et gourmand, rien n’accroche.
Des cerises noires et des mures avec de la réglisse et de beaux tannins fins.
La finale est longue et bien persistante, un vin harmonieux et presqu’à point…restera longtemps sur son plateau.
Excellent.
Merci François. (2417 views) | | | Tasted by Mr T on 4/23/2017: Awful stink nose of barnyard that eventually relented
Solid if unspectacular Bordeaux blend
Nose a real challenge foe me (2859 views) | | | Tasted by KSWinegeek on 2/1/2017 & rated 92 points: Dark purple color. Black fruit, earth and cedar flavors. Still very tannic. (3087 views) | | | Tasted by mxpbuy on 8/3/2016 & rated 92 points: A very well made Bordeaux blend. The tannins are still a bit chewy with a modest coarseness, but overall smooth wine. Dense black, blue and some red fruits. Sweet Oak. It is not really distinguishable from any very well made Cali meritage. (3720 views) | | | Tasted by mxpbuy on 4/14/2016 flawed bottle: The bottle was filled with cooked wine. The risk of buying at on-line auction. (4176 views) | | | Tasted by mxpbuy on 1/7/2016 & rated 92 points: A high quality super Tuscan. The tannins are still a bit grainy but overall smooth. The fruits are black and blue dominated, but could pick up a little of the Cab Franc with some veggie notes. The right mount of acidity for food pairings. A straightforward, high quality Bordeaux blend. (4144 views) | | | Tasted by GFischmann on 12/4/2015 & rated 92 points: Great (3249 views) | | | Tasted by FrancoisD on 10/9/2015 & rated 93 points: Jumbo bon!
Le 2004 que j'avais bu m'avait semblé inférieur au 2002. Celui-ci m'a fait l'effet contraire.
à ré-examiner avec soin, encore pas mal de bouteilles... (3249 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Exploring Maremma’s 2003 and 2004 Vintages (Feb 2007)
(Tua Rita Giusto Di Notri) Subscribe to see review text. | By Ian D'Agata
Vinous, September/October 2006, IWC Issue #128
(Tua Rita Giusto di Notri Toscana Rosso) Subscribe to see review text. | By Jon Rimmerman
Garagiste (10/16/2007)
(GIUSTO di Notri Tua Rita) Tua Rita #2 Dear Friends, Ok, so they don’t have any 2005 wines left to allocate but what about 2004 - arguably the best vintage around the Bolgheri coast in the last 10-15 years? I asked for an interesting special on a 2004 wine and this is the result - a wine we’ve offered in the past but it’s still worth considering at this price. When the Giusto di Notri is on (which is not every vintage), it’s a world-class example that has the capacity for long-term ageing. The 2004 vintage is on show here with a wine that is every bit as good as some of the best 2005 Bordeaux and the Giusto has a flair all its own: HIGHLY RECOMMENDED for the style and ability to age (not to mention the price is right) FINAL SHIPMENT directly from the source: 2004 Tua Rita “Giusto di Notri” Thank you, Jon Rimmerman Garagiste Seattle, WA Italy9866 |
NOTE: Scores and reviews are the property of Vinous and Garagiste. (manage subscription channels) |
| Tua Rita Producer Website
Source: VinConnect (VinConnect.com)
Tua Rita was founded in 1984 by Rita Tua and Virgilio Bisti near Suvereto in the Alto Maremma just a few miles from the Tuscan coast. While several other Super Tuscan producers had begun cultivating international grape varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah further north near Bolgheri, Tua Rita was the first to pursue them further south closer to Livorno. Launching their first high end wine in 1992 (the Giusto di Notri Bordeaux blend), the winery received immediate recognition and experienced meteoric growth over the next several years, culminating in their 2000 Redigaffi (100% Merlot) becoming the first Italian wine ever to receive a 100-point score from Robert Parker. Tua Rita is one of Italy’s most exceptional craft winemakers, and the standard-bearer for the now dozens of wineries that have come to populate the surrounding region.
Tua Rita is located in the Alto Maremma, between the Tyrrhenian sea and the metalliferous hills known as the Val di Cornia. Today, the estate has 35 hectares under vine at an average elevation of 100 metres above sea level. The vines are planted at a density of 8-9,000 vines per hectare on silt and clay soil, a unique terroir which yields an unmistakable style to the wines — aromatically distinguished by iron-like nuances and an impressive, intensely savoury progression in the mouth along with a distinctive saline character.
Vineyard management and winemaking have been handled since early on by the esteemed Luca D’Attoma, while Rita and Virgilio’s son-in-law Stefano Frascolla is active in the cellar and manages the business operations.
Fruit from the scrupulously managed vineyards is cosseted by non-intrusive cellar protocols, restrained cask conditioning and rigorous attention for the environment, with yields kept to a minimum to ensure concentration of flavors. During the harvest, the bunches are chosen and destemmed, and then the individual grapes are selected by hand. They are then sent to temperature-controlled truncated conical vats, where they undergo traditional fermentation for 25 to 30 days, with alternating pump-over and punch-down operations. After vinification is complete, the wine is lightly pressed, after which it falls directly into barriques located in the room under the cellar. It is here that the wine, having completed malolactic fermentation, will mature in oak for at least eighteen months.
Tua Rita produces the following wines: Redigaffi (100% Merlot), Syrah (100% Syrah), Giusto di Notri (a blend of Cabernet Sauvignon, Merlot and Cabernet Franc), Perlato del Bosco (a blend of Sangiovese and Cabernet Sauvignon), and a “second vin” Rosso di Notri, obtained from a blend of all the red-berried varieties grown on the estate.2004 Tua Rita Giusto di Notri Toscana IGTThis wine is a blend of 60% Cabernet Sauvignon, 20% Merlot, 15% Cabernet Franc and 5% Petit Verdot from Tuscany in Italy. The ABV is 14%Tua Rita Giusto di Notri Toscana IGT
Variety: 30% Merlot – 60 % Cabernet Sauvignon – 10 Cabernet Franc
Harvest: 2° and 3° september's week
Alcohol cont: 14.5%
Serving temperature: 18° c
Production: above 30.000 bottles
Aging: New Barriques at 70% for above 18 months
Description
Tipical Bordolais blend, it can be considered the most representative wine of the farm.
Harvest during the 2° and 3° week of September, it is vinificated in wood for about 25 days and then aged in French barriques being used for the first and second time for about 18 months. After a 6 months bottle-aging it can be release on the market
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.Giusto di Notri(Via Italian Wine Merchants) The Maremma was still sparse when Rita Tua and Virgilio Bisti purchased their estate in 1984 and chose to plant Merlot and Cabernet Sauvignon, varietals that do well in Maremma soils rich in clay and silt. Those initial plantings (totaling 7.5 acres) became the source for the now revered Tua Rita Super Tuscans. Tua Rita found critical success early with their 1990s vintages of their flagship Bordeaux-style blend Giusto di Notri and their acclaimed Merlot Redigaffi, which in 1997 received a 100-point rating and made Tua Rita an international sensation. Tua Rita has remained true to its artisanal ideals and to its modest demeanor, most notably visible in the warm, grandmotherly persona of owner Rita Tua. Bearing the signature of Tua Rita’s famed consulting enologist, Stefano Chioccioli, the estate’s current comprehensive portfolio continues to electrify wine cognoscenti.
More than just the name of a winery, Rita Tua is herself a real person, a thick, heavy, dominant, strong woman. She’s both of the earth and from it, and like the earth, she is nurturing and she is comforting. She would be the person you'd want to help you lift a car to change a tire when you're missing a jack, bail hay before the rain sets in, stir a pot of pasta to feed an army, or simply give a hug that will put you back on your feet. Her strength and power are her dominant features. But her natural spirit that can soothe, comfort and heal is never far away.
Just as “Rita” does to her family, the wines from Tua Rita wrap you in a warm, strong embrace. It is, actually, their dominant feature. But as big and powerful as they may be, they also have a natural beauty that comforts you from the inside and gives you this feeling of invincibility and heat. The wines of 2008 in particular are rich in these characteristics—powerfully delicious, ripe with fruit, and robust, the ’08 releases of Tua Rita are delights to drink. The red and black fruit of all-Merlot Redigaffi hits you like a bolt of sunshine; the sensual Giustro di Notri exhibits structure and velvety tannins; the cassis-driven Perlato del Bosco shows unparalleled purity and finesse; and the Syrah is a seductive, dark stranger with plenty of muscle.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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