2019 | Tua Rita | Giusto di Notri

Sweet berries and spice with dried-chili and walnut undertones. Currants, too. Full-bodied with chewy tannins that are polished and savory. Very sophisticated and structured. Savory. Cabernet sauvignon, merlot and cabernet franc. Give this time to soften. A beauty this vintage.

Reviews:

• Wine Advocate: In a sense, this wine is like the Bosco dei Sugheri but with the addition of one more grape variety in the blend. The Tua Rita 2019 Giusto di Notri is 80% Cabernet Sauvignon, 12% Cabernet Franc and 8% Merlot. I tasted the wine shortly after it had been bottled. With 40,000 bottles made, it should start hitting the market now. The Giusto di Notri offers lots of dark primary fruit with important structure and texture in this classic vintage. Blackberry and black plum cede to spice, tar and campfire ash. There's nothing not to like in this vintage that far exceeded initial expectations. I look forward to tasting more Tuscan reds from the excellent 2019 growing season.

• Wine Spectator: Sweet berries and spice with dried-chili and walnut undertones. Currants, too. Full-bodied with chewy tannins that are polished and savory. Very sophisticated and structured. Savory. Cabernet sauvignon, merlot and cabernet franc. Give this time to soften. A beauty this vintage.

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.

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