Marked by vanilla and toast notes from the new oak, this red is slick and modern. The black currant and blackberry flavors are fresh and the wine ends with a Bourbonlike aftertaste. Ambitious, and has potential. Syrah.
90 Bruce Sanderson, The Wine Spectator (Oct 2012)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
Currant bush and blueberry aromas follow through to a full to medium body, with medium tannins and a chocolate, berry and vanilla bean after taste. Syrah. Better from 2014.
93 James Suckling, www.jamessuckling.com (Aug 2012)
The 2009 Scrio (Syrah) is a dark, brooding wine layered with the essence of smoke, tar, graphite, plums and blackberries. Firm tannins convey serious structure in this full-bodied, intense wine. Today the oak is a bit dominant, although the 2009 has an attractive sense of underlying minerality. At the same time, the 2009 lacks any sense of varietal expression and is also quite distant from previous years in terms of its personality. 2014-2022
90/100 Antonio Galloni, www.vinous.com
Le Macchiole: Full Wine List and Profile
Initially put onto the wine map by Eugenio Campolmi in 1983, the Le Macchiole estate has been run by his wife Cinzia since 2002. Located in Bolgheri, with 22 hectares of vineyard over much of the best soils of the region these are, along with the Sassicaia and Ornellaia's vineyards, also among the oldest and most established vines in Bolgheri. Their careful selection of grape varieties and cultivation techniques according to climate and soil has led them to concentrate on Merlot, Syrah and most importantly Cabernet Franc, a variety which can express itself so well in the hands of Le Macchiole. All of their wines are marked by a unique and unmistakable character. Full bodied wines, and yet with clean and elegant flavours, leading to great freshness and finesse, they are incredibly sought after world-wide. The estate has been organic since 2002, and they are experimenting with biodynamics.
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