Tua Rita Redigaffi Toscana 2013

Professional Ratings

• 99 James Suckling
  Superb wine here, offering aromas of dark berries, tobacco, tar, blackberries and black cherries. It changes all the time and is very complex with hints of meat. On the palate it's full-bodied and very well refined, showing wonderful tannin tension and polished texture. It closes with an amazing finish that lasts for minutes and turns to pure fruit. Better in 2018 but a fabulous young wine to taste now. A modern example of the legendary 1997 but more elegant.
• 97 Decanter
  2013 had a very wet spring followed by a very sunny summer, although rain showers in July and August delayed ripening enough that harvest commenced in early September. The 2013 Redigaffi starts off with some green, leafy notes on the nose, refreshingly herbal, and cool, dark fruits like blueberry and bramble wrapped in smoke. On the palate it is beautifully harmonious with very well integrated tannins. There's better balance here but with a greener spectrum of flavours and aromas. The wine becomes more perfumed with time in the glass, displaying some elements that remind me of a very classic Bordeaux.
• 96 Robert Parker's Wine Advocate

  This is a vintage that I truly loved, and I'm so happy to come back to it now. The 2013 Redigaffi benefitted from a long growing season with a late harvest that started past the first week of September. Today, the wine is fresh and vibrant with sweet cherry concentration, a minty note, dried flower and tart cassis or dried cranberry. You get the sense that this wine still has a lot to give over the course of its future evolution. I think the long growing cycle gives a lot in terms of complexity, depth and mouthfeel.

  
  

• 95 Wine Spectator
  Plum, cherry, black currant, cedar, vanilla and toast flavors highlight this plush, flashy red, which is dense, needing time to absorb the oak, yet remains smooth in texture, building to the saturated finish. A hedonistic style. Merlot. Best from 2019 through 2028.
• 90 Wine Enthusiast
  Cassis, bell pepper, toast, French oak and coconut lead the nose. The aromas carry over to the tightly wound palate along with raw red currant, powdered sage, licorice and a confectionery note. Close-grained tannins leave a rather astringent finish.