2018 | Le Macchiole | Paleo Rosso (Magnum)

Aromas of blackberries, blueberries, plums, chocolate and mushrooms. It’s full-bodied with fine-grained tannins and lively acidity. Round and creamy with harmony and balance. Fresh, yet focused, with chocolate and black-fruit character. Long, flavorful finish with some spices.

Reviews:

• Wine Advocate: You could argue that this wine changed Italian wine, because it was the first to fully embrace the potential of Cabernet Franc in the bel paese. The Le Macchiole 2018 Paleo has a spicy and tangy personality with dark fruit, bitter chocolate and tarry smoke. Coming back to my open bottle 24 hours later, I got some green olive and rosemary essence. The mouthfeel fleshes out considerably, and there is beautiful structure to hold it firmly together. Other vintners in Bolgheri have told me of their difficulties with Cabernet Franc in the 2018 vintage, which saw rain toward the end of the season. This wine feels magically immune to those issues and probably means that the expert vineyard team harvested at the right moment.

• Decanter: Since 2012 Paleo has been fermented in concrete tanks using selected yeast for almost 12 days, with temperatures held at 26°C - relatively cool for a red. It is then aged for 24 months in 100% new oak. Sometimes the use of second fill barrels is possible for the 25% of the wine, however all the time the toastiness of the barrels is long and light (very soft at the beginning then strong). The fresh 2018 vintage enhances the well known aromatic richness of this wine where the typical dried eucalyptus note is completed by menthol, vibrant clay minerality, leather and star anise. Elegant tannins and crisp acidity complete the picture. Drinking Window: 2021 - 2040.

Producer Information

Le Macchiole is an estate in the Bolgheri district of Tuscany particularly known for its three varietal IGT Toscana red wines. Paleo, Messorio and Scrio are often judged to be among the best examples of their type produced in Italy. The estate covers 24 hectares (60 acres) in Bolgheri, divided between clay-loam soils and a more limestone-influenced soil. The diversity of this terroir means site selction is vital for the various varieties. The vines have been farmed organically since 2002. La Macchiole was founded in 1983 by a young couple, Eugenio Campolmi and Cinzia Merli. They released their first vintage in 1987, with the first release of the flagship Paleo released in 1989. At the time, Paleo was a Bordeaux blend, but in the 1990s, La Macchiole began to move toward making varietal wines. Campolmi passed away in 2002, and the estate has been run by Merli since. Paleo began life as a Bordeaux blend but is now made entirely from Cabernet Franc, and is one of the most famous wines from this variety in the world. It is fermented in stainless steel and cement vats then aged for 20 months in barriques, of which 75 percent are new. The estate makes two other wines: a barrique-fermented Sauvignon Blanc – Chardonnay blend called Paleo Blanc and a entry-level red wine called Le Macchiole, made from a blend of Cabernet Franc, Merlot and Syrah.

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