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2001 Tua Rita - Giusto di Notri Proprietary Blend - Italy - Tuscany - Red

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Italy - Tuscany

Red Proprietary Blend
Producer Notes

Located in Suvereto, a small medieval Tuscan town on the south coast of Bolgheri, Tua Rita is best known for its 100% Merlot, Redigaffi, which earned a perfect 100-point score from Robert Parker in the 2000 vintage. However, all the bottlings from this 55-acre estate deserve attention.

Rita Tua and her husband Virgilio Bisti bought their property in 1984 and planted 45 acres of the... More »

Drink Dates
Comm: 2016-2025 VF: 2007-2021

Author Juan K
Site / Blog   Trust Rating 94.691%
Tasted On 01/24/2016
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Author RDV
Site / Blog   Trust Rating 95.341%
Tasted On 10/11/2015
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Author Rodney M
Site / Blog   Trust Rating 95.652%
Tasted On 02/28/2015
Drink Dates

No longer purple black the flavor remains as does a long smooth finish

1 of 1 people found this useful
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Author gotwine
Site / Blog   Trust Rating 86.416%
Tasted On 11/10/2013
0 of 1 people found this useful
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Author Oenodoc
Site / Blog   Trust Rating 98.413%
Tasted On 11/06/2013
Drink Dates

Lovely with lots of fruit still

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Author Victor
Site / Blog   Trust Rating 92.157%
Tasted On 05/09/2010

Dark fruits follow a balance/sweet finish. Gracious and elegant, I was super impressed!

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Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 02/01/2005
Drink Dates 2016-2025

Tua Rit's Bordeaux blend (65% Cabernet, 25% Merlot, and 10% Franc) is hard as nails but has impressive concentration and will reward patient cellaring. The wine showed no degradation over four days. Raised in oak for 15 months before being bottled unfiltered, it shows brilliant deep color with lots of thin significantly pigmented legs. A very tight nose of anise, muted dark fruits, "polished" stone, steak sauce, and violets. Excessive acidity with firm but smooth tannin. Good length. This wine needs lots of time in the cellar. Analytical with crisp clarity but not a wine that begs to be gulped rapidly. Teutonic despite its origins and much more impressive than pleasurable.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.