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Le Macchiole (1.5 Liter Magnum) 2013

  • JS92
  • WS91
  • W&S91
  • RP90
1500ML / 0% ABV
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  • RP90
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1500ML / 0% ABV

Winemaker Notes

#97 Wine Spectator Top 100 of 2016

Bolgheri Rosso is a fresh and elegant blend of 50% Merlot, 30% Cabernet Franc and 20% Syrah. The most recent addition to Le Macchiole's range, this wine has been produced since the 2004 vintage. Considered the winery's calling card, it boasts a great quality to price ratio.

Critical Acclaim

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JS 92
James Suckling
A full-bodied red with soft and silky tannins and a fresh currant and cherry character. Hints of licorice and tar. Needs two or three years to soften. But delicious already.
WS 91
Wine Spectator
Sleek and elegant, with concentrated flavors of black cherry, black currant, cedar and vanilla. A wild, aromatic underbrush character lingers on the beefy finish. Merlot, Cabernet Franc and Syrah. Best from 2018 through 2024.
W&S 91
Wine & Spirits
Massimo Merli, who manages the vineyards at Le Macchiole, culls fruit for the estate’s sole red blend from younger vines. Half merlot with 30 percent cabernet franc and 20 percent syrah, the 2013 aged 10 months in French oak barriques, the majority used. Violet scents and flavors of black and red berries feel fresh and vibrant, developing notes of spice and dried tobacco as the wine sits in the glass. It would make a lively partner for braised leg of lamb.
RP 90
Robert Parker's Wine Advocate
Le Macchiole's 2013 Bolgheri Rosso is a full-throttle rendition with bursting notes of dark fruit spice, pressed blackberry and dried cherry. The ripeness is very evident and the aromas are presented as cherry preserves and marmalade. Soft tannins and rich extraction characterize the mouthfeel. This Bolgheri Rosso is made from a blend of Merlot, Syrah and Cabernet Sauvignon.
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Le Macchiole

Le Macchiole

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Le Macchiole, Italy
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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.

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An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG424766_2013 Item# 167256

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