2006 Le Macchiole
Hugely impressive, and the first vintage in which Cinzia has cut back on the new oak so that the Syrah is altogether more expressive. L&S (Aug 2011)
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Dark color, with an attractive intensity of raspberry, blackberry and new oak. Full-bodied, with focused yet tight fruit and supersilky tannins. Very refined and racy for a Syrah. Black pepper and dark fruits come out at the finish. Will develop beautifully in the bottle. Best after 2012. Rating: 93 James Suckling, The Wine Spectator(Jul 2016)
Bright ruby-red. Higher-pitched and fresher on the nose than the 2007 Scrio, with red cherry, sweet spice, lavender and white pepper aromas showing the more polite side of syrah. Then sweet, firm and tangy in the mouth, with harmonious acids lifting the red cherry flavor. This has more drive than the '07 but less meaty varietal character. Finishes velvety-smooth, bright and long. Rating: 90-90 Ian d'Agata - Stephen Tanzer website(Sep 2010)
The 2006 Scrio (Syrah) is a rich, intense wine loaded with ripe dark fruit and plenty of toasted oak. With time in the glass the wine’s signature floral, minty notes gradually emerge, yet this remains a vibrant, youthful Scrio in need of serious bottle age to integrate its oak. Anticipated maturity: 2012-2024. Rating: 92+ Antonio Galloni, www.vinous.com(Sep 2009)
Initially put onto the wine map by Eugenio Campolmi in 1983, the Le Macchiole estate has been run by his wife Cinzia since 2002. In the heart of 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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