Le Macchiole  2006 Front Label
Le Macchiole  2006 Front Label

Le Macchiole 2006

  • W&S91
  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Intense ruby color with violet reflections. Spicy notes of green pepper and vanilla, small red fruits very intense and persistent. It's an elegant wine, well balanced. Tannins give a long fresh sensation, with a sweet closing

Critical Acclaim

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W&S 91
Wine & Spirits
Hidden behind aromas of cedar and toasty oak, this blend of merlot with sangiovese and cabernet franc needs time to come together. It unwinds with air, with plum and spicy blueberry flavors edged by tannin. The finish is firm, with a lasting meaty savor.
WS 90
Wine Spectator
Blackberry, flowers and hints of toasty oak on the nose follow through to a full body, with soft yet chewy tannins and a flavorful finish. Needs time to mellow. Merlot, Cabernet Franc, Sangiovese and Syrah. Best after 2010.
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Le Macchiole

Le Macchiole

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Le Macchiole, Italy
Le Macchiole  Winery Image

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.

PBC9049430_2006 Item# 99328

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