Winemaker Notes
Bolgheri Rosso is a refined, irresistible blend of Merlot, Cabernet Franc, Cabernet Sauvignon, and Syrah, serving as an introduction to the estate.
Intense fresh fruity notes on the nose and a slimmer texture, with firm yet very gentle tannins and an acid backbone that brings an amazing balance to the wine.
Professional Ratings
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Wine Spectator
Pure and expressive, this red features cherry, raspberry and blackberry flavors augmented by iron, spice and light herb accents. Sleek and elegant, with a succulent profile and excellent persistence on the finish.
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Wine Enthusiast
On the nose, sweet, slightly tart aromas of cherries and blackberries are balanced by a stony, spicy earthiness. That interplay between tart fruit and sanguine earthiness continues on the palate, creating the sensation of a breath of fresh spring air after the rain, before chalky tannins and bright acid usher in a bitter, peppery finish.
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Wine & Spirits
Cinzia Merli’s 2021 Bolgheri Rosso combines four varieties (merlot, syrah and cabernets franc and sauvignon) in a lush, layered and seamless wine. Opulent dark plum and blackberry flavors are balanced by lively acidity and lifted by scents of thyme and lavender. The refined tannins frame the flavors and guide the wine to a long, satisfying finish.
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James Suckling
Attractive aromas of dark berries with crushed walnuts, spicy herbs and dusty earth undertones. Medium- to full-bodied with a firm grip of tannins, that are fine and polished. Juicy acidity cuts through the linear finish. Fresh with stony minerality coming through in the finish.
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Robert Parker's Wine Advocate
The Le Macchiole 2021 Bolgheri Rosso is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah. The wine kicks it up from the start with bold but also very fresh fruit tones of dark cherry and blackberry. The quality of the primary fruit is spot-on, especially in this balanced vintage, and you get fun, punchy flavors to pair with grilled meats and a side a French Fries. The wine has enough structure, acidity and elegant tannins to stand up to the fat in those foods.
Rating: 93+
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.