Le Macchiole Messorio 2003
Merlot from Tuscany, Italy
Deep ruby red color. Scents of raspberry, redcurrant and tea. Well balanced in spices and red fruits. Very persistent and with mild tannins and finish. Intense and rich wine for long ageing
Wine Enthusiast - "This is an expertly crafted Merlot that offers much in terms of intensity, charm and personality. You could drink it with a fork and knife because its concentration is dark, plush and extracted with care. Pristine aromas of flower petal, red fruit, molasses and spice are rounded off by an outstanding mouthfeel consisting of extraordinary length and polished tannins. -"
Wine Spectator - "Wonderful aromas of crushed raspberry, strawberry and hints of vanilla follow through to a medium- to full-bodied palate, with fine tannins and a long finish. Silky. Hard to resist already. Pure Merlot. Almost impossible to find. Best after 2008. 750 cases made."
The Wine Advocate - "The 2003 Messorio (100% Merlot) is simply stunning. Voluminous and expansive on the palate, it offers rich layers of jammy dark fruit, plums, cassis and toasted oak with extraordinary length and an utterly seductive personality. While it may not have the complexity or detail of the very finest vintages, it does offer much pleasure in the very ripe style of the vintage. Anticipated maturity: 2007-2015."
International Wine Cellar - "Dark red. Enticing aromas of blackberry, ground coffee and black pepper, with a definite herbal twist. Brooding and muscular on the palate, offering a rare combination of elegance and power, thanks to ripe acidity and sweet tannins. This is always the most tannic of Le Macchiole's wines, a characteristic Campolmi believes is due to the soil."
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Le Macchiole Winery
Long before it was fashionable, Eugenio Campolmi saw the potential of his homeland, buying his first vineyard in Bolgheri in 1975 baptised "Le Macchiole". In 1987, he hired famed oenologist Vittorio Fiore as a consultant before the later was joined by Luca d'Attoma for years later. In contrast to his renowned neighbors who focused on Bordeaux blends, Campolmi focused on achieving the purest expression of individual varieties, crafting distinct wines of unprecedented quality. Soon Le Macchiole joined Sassicaia, Ornellaia, and Guado al Tasso as one of the most prestigious estates in Bolgheri. Following Eugenio's death in 2002, his wife Cinzia Merli, who shares her husband's passion, took over at the estate. Working with Luca D'Attoma, she has carried on her husband's legacy by continuing to make great Tuscan wines. View all Le Macchiole Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.