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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 19 notes) - hiding notes with no text | | | Tasted by ChrisR on 9/18/2018 & rated 92 points: Sweet dark berries and boysenberry, with spice, licorice and some green (herbs or maybe mint) developing with air. Full-bodied and weighty, while it softly saturated the palate. Delicious and a wonderful mouthfeel; not terribly complex though. (2171 views) | | | Tasted by aquacongas on 5/8/2016 & rated 92 points: Blind Tasting mainly Californian Reds: A little bit overripe, some signs of mint, so we thought it could be californian in this blind tasting, I was not sure if this wine was maybe defective but all other people at the tabel said no and rated higher. Maybe it was not my wine at that day (4254 views) | | | Tasted by Le Musigny on 2/21/2015 flawed bottle: Corked (4786 views) | | | Tasted by swapdoc on 1/28/2015: Le Macchiole Wine Dinner (La Pizza Fresca Ristorante): Evolved sweet dark fruit -- plums, berries mixed with a gritty bitter sweet cocoa powder. Recalled Rutherford dust tingle. The fruit is melded together and more linear than a more playful Scrio. Violets on the nose. Tangy, dense wine with viscous glycerin legs. Ripe and good. (4623 views) | | | Tasted by Zweder on 10/8/2013 & rated 93 points: Beautiful and deep bouquet with ripe dark fruits, some autumn as well as coffee and cedar impressions; luxurious, complex and warm. On the palate dark fruits, a beautiful balance between sweetness and acidity and round tannin. A beautiful mouth feel. Completely ready now and the next 3+ years. (5024 views) | | | Tasted by Jeff Leve on 5/24/2013 & rated 93 points: From 100% Merlot, this beautiful wine is filled with licorice, espresso, truffle and dark cherries. Soft, polished, round and silky, perhaps lacking the same levels of concentration found in the best vintages, this delicious wine is drinking great today. (3954 views) | | | Tasted by winetuning on 5/3/2013 & rated 94 points: Koyu bordo renkli. Katmanlı koku profili: kırmızı&siyah meyveler, tatlı baharat, deri, katran. Orta üst gövdeli ve dengeli. Meyvemsiliği önde. Burundan sonra damaktaki değişimi biraz daha mütevazi. Lezzetli bitişi oldukça uzun. (1197 views) | | | Tasted by austinwinesalon on 6/6/2010: Vini Rossi-L'Ultimo Piano (Asti Trattoria): "If Dal Forno or Quintarelli made a merlot......." This was a controversial wine, some loving it and some not (reminiscent of the Nino Negris also at this salon). The afficionados: Powerful, great structure, candied, exotic, wild. For me, it tasted much like a Peter Paul Mounds candy bar, with very strong chocolate and coconut flavors (repeatedly noted by the tasters). Some also noted flavors of pineapple, raisins, cough medicine, caramel, toffee, nougat, vanilla, ripe jam. It was deep garnet in color, with an almost opaque center, and seemed like it had much alcohol, but didn't (13.5%)-- was "Plush." Definitely a one-of-a-kind, quite distinctive wine (like Quintarelli Alzero for cab franc). The critics added: tastes like a Washington syrah, too much "death by oak," "smells like dishwater," too volatile. The "mound" of the top floor. (3849 views) | | | Tasted by Diane (LI) on 2/24/2010: This followed the 1999 Solaia at Maialino and it couldn't be more different. It was bigger and more modern, showing a sweetness both on the nose and palate. Lots of dark fruit, rich and lush, and my notes from dinner end with...delicious. (3006 views) | | | Tasted by cnordstr on 12/7/2009 & rated 96 points: Wow. This is an awesome wine. Cannot disagree more with earlier reviews, we had a great bottle. The bouquet is packed tight with fruit, high acidity, everything in the right place! The aftertaste is beautifully long and balanced. Beat an excellent Camartina 1997 hands down, no doubt about it. (2952 views) | | | Tasted by jeff nowak on 9/15/2009 & rated 94 points: on other tasting notes on CT except for my two bottles? weird. decanted. fabulous wine. i loved the texture and the mouthfeel, coupled with soft tannins, and rich, chocolate flavors. not killer, but close enough. drink or hold. (2665 views) | | | Tasted by kstoddard on 3/5/2008 & rated 88 points: eRobert Parker Offline - Giacosa and other Italian Wine (Backstreet Wine Salon, Phoenix): Vanilla and blackberry. Quite green and acidic. Rich and extracted. Monolithic and closed. A big disappointment for me. (3583 views) | | | Tasted by jeff nowak on 3/5/2008 & rated 87 points: decanted. my bottle. very green and monolithic. at these prices, i'll pray it's closed and hold my other bottle. not a great night for the italian merlots. (2383 views) | | | Tasted by goofy Yno on 3/5/2008 & rated 86 points: very green nose, tart mouth , but nice finish (2610 views) |
| By Antonio Galloni
Vinous, Le Macchiole Messorio 1994-2006: A Study in Greatness (Feb 2011)
(Le Macchiole Messorio) Subscribe to see review text. | By Edward Beltrami
Vinous, July/August 2003, IWC Issue #109
(Le Macchiole Messorio Toscana Rosso) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/15/2003)
(Le Macchiole, Messorio Bolgheri Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Le Macchiole Producer website
U.S. Importer (Addt'l Info)
Producer Location (Google Maps)
Source: VinConnect (VinConnect.com)
A beacon of fine wine production in Bolgheri, today recognized as one of Italy’s most important wine regions, the history of Le Macchiole began in 1983 when Eugenio Campolmi, a native Bolgherese, purchased his first vineyard. Together with his wife, Cinzia Merli, Eugenio began his pursuit, based on the philosophy of experimentation, planting many different varietals (Sangiovese, Merlot, Cabernet, Syrah…) to discover those best adapted to the microclimate and particular soil of this region along the Etruscan coast, nestled between the Bolgheri hills and the sea.
Beginning with just a few hectares, little by little the estate grew, the winery was built, and in 1991, winemaker Luca d’Attoma joined Le Macchiole, sharing a common goal: to produce an original, perhaps unexpected, wine capable of expressing and celebrating the characteristics of the territory. The winery focused on achieving the purest expression of individual varieties, such as Cabernet Franc and Syrah, atypical at the time in an area predominantly known for its Bordeaux style blends. With its distinct wines and unprecedented quality, Le Macchiole soon joined Sassicaia, Ornellaia and Guado al Tasso as one of the most prestigious estates in Bolgheri. Following Eugenio’s death in 2002, Cinzia took over the reins, moving forward with passion and dedication.
Working closely with a carefully selected team in the winery and the vineyards, Le Macchiole has always been at the forefront of innovation, applying methods including extremely low yields, high density planting, specially designed cement fermentation tanks in the cellar, and since 2002, the implementation of organic farming practices, with the sole objective of strengthening the vine. The winery continues to produce what are internationally recognized as some of Tuscany’s finest wines, confirmed by the numerous accolades received in Italy and abroad, including the Wine Spectator’s prestigious 100-point score a few years ago for the 2004 Messorio.
Today Le Macchiole produces 5 wines: Paleo Rosso (Cabernet Franc), Messorio (Merlot), Scrio (Syrah), Bolgheri Rosso (Merlot, Cabernet Franc and Syrah) and Paleo Bianco (Chardonnay and Sauvignon Blanc), each with its own personality, an expression of the soil and result of the respect given to the vineyard.
“It is essential to first find balance in the vineyard, only then can we find balance in the wine.”
– Cinzia Merli
MerlotMerlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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