Jen

9.0

1989 gavi de gavi at Casa Tua Miami. Drinks young! — 10 years ago

Shannon Richard

9.2

My last Italian red from my trip! — 11 years ago

Jeffrey Schiller

9.5

Great bottle for $80. Rich, balanced, long. Tannins a bit tad chalky still, probably not its peak, but delicious. Go Casa Tua. — 11 years ago

Liz Bradley

9.5

Sauvignon blanc heaven! — 11 years ago

Matté

Manager The Wine Cellars

9.3

Woof! Big but very drinkable — 10 years ago

Adrian Bryksa

Blogger YYCWine.com, Contributor Culinaire

9.6

Eyes: Light + to Medium bodied. Ruby / purple core trailing slightly to the edge of the glass.
Bouquet: Plum, violet with hints of cooked meat, spice, hard raspberry candy and clay.
Palate: Medium bodied with a round, elegant mouth feel. Notes of plum, cherry and flowers are carried by medium acidity and polished tannins. Despite carrying 14.5% ABV, there is absolutely nothing out of place here with the entire drinking experience being harmonious and pure. The length on the finish sails for minutes.
Conclusion: Add this wine to the great Tuscan Merlots like those from Tua Rita, Petrolo and Ornellaia at a savings of at least 30% per bottle. Superb now, this will reward 7 to 10 years of cellar time if you can wait. — 11 years ago

Daniel Chou

10

Matched well with Parmesan cheese. — 11 years ago

Steve Hagenlock

9.6

Beautiful Sicilian wine at Casa Tua in Aspen. Great suggestion from our friend, Diego, the sommelier here. Flinty Mineral. Nice acidity. — 12 years ago

with Drake

Shallon Hunter

8.9

Enjoyed at Casa Tua in Miami for Brian's 30th! Easy to drink, and went well with meal. — 10 years ago

Jennifer Ann Salyer

9.4

Casa Tua
Octopus & Beet Salad starter.
Salmon & Lemon Chicken.
Outstanding, Flavorful Hip Place! — 11 years ago

with Chris

Alison Minkus

9.0

Tua Tua Bay Reserve Pinot Noir — 11 years ago

Elizabeth Rigler

9.5

Fabulous! With the girls in Boston! Round, elegant and full-bodied, with the right acidity and rich of well integrated tannins. Good with cold cuts, pasta, Bolognaise meat sauces, red meats, and medium aged cheeses. — 11 years ago

with Claire and Sarah