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Le Macchiole Scrio 2010

Syrah/Shiraz from Tuscany, Italy
  • W&S95
  • RP93
  • WS91
  • WE91
14.5% ABV
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14.5% ABV

Winemaker Notes

From the beginning, Scrio had a special place in the heart of Eugenio Campolmi, a great lover of the Syrahs of the Northern Rhône. Today, Le Macchiole's Scrio is unquestionably one of the finest Syrah's of Italy. Intense deep red, decisively spicy with aromas of white pepper, bay leaf, and fruity perfumes. Round in the mouth, the acidity is balanced by the sweetness of the tannins, the finish is fresh with notes of mint and eucalyptus.

Critical Acclaim

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W&S 95
Wine & Spirits
Bolgheri in a little black dress: This vintage of Scrio is a discreet and heady pleasure, a blast of crushed black peppercorn, Mediterranean spice and salt air, a mouthful of blueberries, tar and mushrooms, the wine’s intensity resolving into a lasting essence of fruit, smoke and spice. A powerful syrah that leaves an impression of finesse, this is the best release of Scrio I’ve tasted. Cinzia Merli of Le Macchiole mentioned that the 2010 includes fruit from a new source at the estate, a high-density syrah planting (from 2002), on soil that’s sandier than the original vineyard.
RP 93
Robert Parker's Wine Advocate
A pure expression of Syrah, the 2010 Scrio offers a finely woven and complete portrait of the grape with thick toasted oak notes at the back. Cured meat, black pepper and chewy fruit are supported by barrel-driven tones of chocolate and fresh cinnamon. The gorgeous wine is a few years off from full oak integration. Anticipated maturity: 2015-2025.
WS 91
Wine Spectator
This powerful, nicely oaky red offers bacon fat notes on the nose, followed by dark fruit flavors of blackberry, black cherry and spice. Needs to shed some tannins to find balance, but the finish is long, sporting licorice and spice nuances. Syrah. Best from 2016 through 2023.
WE 91
Wine Enthusiast
Made entirely with Syrah, this concentrated wine delivers plum, black pepper, cocoa, coffee, fleshy black cherry and notes of bay leaf. It's plush, soft and savory but it also seems shy on vibrancy and essential energy.
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Le Macchiole

Le Macchiole

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Le Macchiole, Tuscany, 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.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

YNG424624_2010 Item# 135586