Description

Red Wine: 2006 | Tua Rita | Giusto di Notri

The oak element is still strong at this point so give this super Tuscan blend a few more years of cellar aging.

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Producer: Tua Rita

Ratings: WA | 96 JS | 93

Vintage: 2006

Size: 750ml

ABV: 14.8%

Varietal: Bordeaux Blend Red

Country/Region: Italy, Tuscany

The oak element is still strong at this point so give this super Tuscan blend a few more years of cellar aging. Inky, black concentration is followed by mature cherry, chocolate, vanilla bean and espresso. You can’t help but love a wine like this because of its extraordinary succulence and intensity.

Reviews:

• Wine Advocate: The estate’s 2006 Giusto di Notri is another weighty, powerful offering bursting with tons of primary fruit. Sweet herbs, cassis and graphite swirl around in the glass, adding further complexity. Like the other wines in this line-up, the Giusto di Notri needs time to reach the full range of its potential, but it is awfully impressive even at this early stage.

• James Suckling: Coming into its own now, with cream, liquorice and currant character. Full body, with polished tannins and a juicy and rich finish. Drink or hold. Blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.

Producer Information

Azienda Agricola Tua Rita is a leading Tuscan wine estate located just outside Suvereto in the Colline Metallifere hill country. It is best known for its cult Redigaffi single-variety IGT Toscana wine made from Merlot. The wine is a regular feature in top global auction catalogues, and the 2000 vintage was the first Italian wine to be awarded a perfect 100-point rating by US wine critic Robert Parker.The estate was founded in 1984 by Rita Tua and her husband Virgilio Bisti, beginning with a two-hectare (five-acre) plot at Notri, two kilometers (1.2 miles) due south of the town of Suvereto. This has grown to cover 30 hectares (75 acres) of vineyards, which are farmed organically.The silty, clay- and mineral-rich soils seem to be reflected in the wines themselves, which show hints of saltiness and unique nuances of iron in the aromatics.After harvest, the fruit is hand-picked and transported in small baskets to the winery sorting tables before being fermented in wooden vats. It is then transferred by gravity to the barrel hall underneath, where all wines mature for at least 18 months.