2017 | Le Macchiole | Messorio (Double Magnum)

This wine shows beautiful clarity and class on the nose with roses, tar, currants, green and black olives and plums. It’s exceptionally fine-tannined with such polish and finesse. So sophisticated and intense for this vintage. Long, chewy finish, yet this is mouth-filling and caressing.

Reviews:

• Decanter: The harvest of Merlot for Messorio in 2017 commenced on 17 August and finished on 7 September, producing around 12,000 bottles. Since 2015 it has been fermented with selected yeasts in concrete vessels at a moderate 26°C then aged in 100% new French oak with a light and progressive toastiness. The result is a slightly herbal Merlot with precise sweet cassis and plum fruit and depth of star anise and leather. Dense on the palate with red fruit flavours, it imposes powerful yet ripe tannins with crisp acidity and balanced alcohol.

• Wine Spectator: A beam of black cherry and blackberry permeates this red, accented by wild rosemary, thyme, iron and oak spice. Beautifully balanced and graceful, this should begin to hit its stride in two to three years, once the oak is absorbed. Merlot. Best from 2023 through 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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