Winemaker Notes
Professional Ratings
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James Suckling
Compelling aromas of chili pepper, nuts, beeswax and dark fruits with dried strawberries. Hints of black olives and meat. Full body with extremely thick, silky tannins and a long, flavorful finish. This is layered and so structured, with fabulous length and density. Savory. Chocolate powder at the end. This needs at least three or four years of bottle age. A triumph for the vintage. Pure merlot.
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Decanter
This was the first vintage that Luca D'Attoma was completely responsible for after his return and it is described by the winemaking team as a 'classic growing season conditioned by bright sunshine.' The 2012 Redigaffi has aromas of cream, sweet oak-spice and vanilla, Mediterranean herbs and flowers, and no overt toastiness as in many earlier vintages. There's a lovely concentration and weight on the palate, with plenty of black fruits and a beautiful texture. It has firm, upright tannins, robust but refined in nature.
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Robert Parker's Wine Advocate
This vintage was entirely made by Luca D'Attoma. The Tua Rita 2012 Redigaffi is another milestone vintage that opens a new chapter in the timeline of this iconic winery in Suvereto on the Tuscan Coast. Luca's footprint is evident as those more obvious oak tones suddenly disappear, giving space to black fruit, dried plum and syrupy blackcurrant. The wine shows an inky dark color nonetheless, and although its texture is generous and elegant, Redigaffi is suddenly void of those more obvious toasted oak influences. As a result, you gain a bigger window on some of the territorial aromas of Mediterranean herb and dried berry that we will find again in the vintages to follow.
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Wine Enthusiast
One of Italy's most acclaimed Merlots, this concentrated wine opens with scents of black currants, cedar, sage and espresso. The firmly structured but polished palate delivers dried black cherry, black pepper, coffee and licorice alongside a backbone of velvety tannins. Drink 2017–2022.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.