Le Macchiole Paleo 2008
Cabernet Franc from Tuscany, Italy
Deep ruby red color. Notes of blackcurrant, coffee, green tea and spices. A full bodied wine, very rich and deep in mouth, with very thick and elegant tannins. A long aging wine, with a strong character.
Wine Enthusiast - "Paleo is a landmark Italian expression of Cabernet Franc that is not at all bashful in terms of fullness and richness. Bold fruit and black cherry aromas have been soften by careful oak tones of spice and leather. Structured, firm but also velvety in texture, this wine needs more years to evolve. Cellar Selection."
International Wine Cellar - "Good full ruby-red. Knockout, extremely fragrant nose combines raspberry, strawberry, Oriental spices, bay leaf, violet and white pepper. Fine-grained, pure and penetrating on the palate, with outstanding density and great energy to the flavors of red berries, aromatic herbs and white pepper. The extremely long, perfumed, palate-staining finish features supple tannins that are in perfect harmony with the wine's fruit. Another great Paleo in the making: I love this wine's vibrant delivery of pure, unadulterated cabernet franc aromas and flavors. A great showing.
The Wine Advocate - "Dark red fruit, freshly cut flowers, minerals, spices and sweet herbs are some of the notes that emerge from the estate's 2008 Paleo Rosso. The Paleo impresses for its vibrant minerality and exceptionally long, focused finish. The 2008 isn’t a huge, opulent Paleo, rather it is a wine of more classic proportions built on harmony, of which there is no shortage here. Crushed flowers and sweet spices from the oak are sublime in the empty glass. Paleo Rosso is 100% Cabernet Franc that spent 14 months in French oak, 70% new barriques and 30% 1 year-old 112 liter barrels previously used for Messorio. Anticipated maturity: 2015-2028."
Wine Spectator - "Offers black currant, black cherry and cedar aromas and flavors, with hints of sage. Round and juicy, its tannins are integrated, and the finish lingers. A fruit-driven red. Cabernet Franc."
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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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.