2012 Caduceus Cellars Nagual de la Naga

Community Tasting Notes (6) Avg Score: 90.4 points

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  2/26/2021 - admars Likes this wine: 90 Points

  Very aromatic and complex. Floral at the front with red and black fruit throughout. Raspberry is primary, black cherry following closely. Graphite, and a bit of rose petal. Med- tannin towards the finish (not very astringent. Subtle, but not round); really nice balance. Body was just a little flat; possibly from cellaring a year or two too long. Thouroughly enjoyed.

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  6/8/2017 - Bozekt wrote: 90 Points

  Decanted about an hour. Typical Sangiovese nose - black cherries and undertones of oak and pencil shavings. Very approachable palate - cherry and black currant with a smooth finish. Nice balance of fruit and a tertiary finish that makes you keep sipping. Overpriced for what it is, but well received by all (especially given the wine's pedigree).

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  2/4/2017 - Doc2 wrote:

  Interesting. Never had a Super Tuscan blend beffore. I like the body from the cab to give weight to the sangiovese. Funny, the first one i drink is from Arizona!

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  11/29/2015 - MoserJP Likes this wine: 91 Points

  Purchased at Binny's in Chicago (on Halstead). Probably the most 'ready to drink' of the Naga's that I've had in the past. The 2011 seemed to have much more muscle if memory serves. This is more of a well balanced, and dare I say elegant wine. Sangiovese stands out in the blend. Cherries, dusty red bramble, dried roses, and very subtle oak make up the nose for me. The wine is exceptionally balanced with higher acidity rising above a soft, silky tannin structure. It's drinking very well now and should cellar well.

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  10/25/2015 - GFWeaver Likes this wine: 91 Points

  I am a little disappointed that I drank this wine. Too young... community drink-by date was for this year. I think it will be much better and more balanced in 3 to 5 years. Past vintages have been a bit thin and would not hold up, but not this. Really nice bottle of wine. Enjoyed it with farm raised pork loin chops, beluga lentils and sautéed Swiss Chard.

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View all 6 Community Tasting Notes

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