Winemaker Notes
Professional Ratings
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James Suckling
Love the aromas to this wine with black olives, red chiles and violets. Full-bodied, very tannic and structured, yet polished and also in harmony. A rich, racy and wonderful young red. Pure cabernet franc. Better in 2017.
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Robert Parker's Wine Advocate
The 2012 Paleo (Cabernet Franc) is a spicy and enticing wine with loads of intensity and inner harmony. The great thing about this wine is that beyond the power and brawn; the wine shows a much higher level of elegance and sophistication than you may expect. This is the Le Macchiole magical touch. Pretty floral tones are woven within a dark fabric of ripe fruit, grilled herb and exotic spice. The wine is absolutely seamless and smooth.
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Wine & Spirits
In October of 2015, Cinzia Merli presided over a vertical tasting of Paleo, tracing its evolution from a cabernet sauvignon blend in the inaugural 1989 vintage to a monovarietal cabernet franc by 2001. The warm, dry 2012 growing season was marked by low yields, giving a beautifully textured cabernet franc, its flavors of red plum and black currant loaded with notes of tobacco, dried fennel and black spice. Lively and agile, with firm tannins and lingering notes of smoke and graphite, this is a match for beef braciole.
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Wine Spectator
Black currant, cherry, cedar, herbs, coffee and spice flavors are the hallmarks of this fragrant, juicy red. Tightens up on the finish, yet remains balanced and long, with fruit and herbal elements echoing on the mouthwatering finish. Cabernet Franc. Best from 2017 through 2025.
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.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.