2021 Le Macchiole Bolgheri Rosso Organic, Tuscany

The Le Macchiole 2021 Bolgheri Rosso is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah. The wine kicks it up from the start with bold but also very fresh fruit tones of dark cherry and blackberry. The quality of the primary fruit is spot-on, especially in this balanced vintage, and you get fun, punchy flavors to pair with grilled meats and a side a French Fries. The wine has enough structure, acidity and elegant tannins to stand up to the fat in those foods. Drink 2023-2030.

93+ points Monica Larner robertparker.com June 2023

Cinzia Merli’s 2021 Bolgheri Rosso combines four varieties (merlot, syrah and cabernets franc and sauvignon) in a lush, layered and seamless wine. Opulent dark plum and blackberry flavors are balanced by lively acidity and lifted by scents of thyme and lavender. The refined tannins frame the flavors and guide the wine to a long, satisfying finish. This is a serious blend that you can happily drink now and over the next five years.

94 points James Su  wineandspritsmagazine.com Dec 2023

Le Macchiole’s style is intimately related to the terroir in Bolgheri that leads to unique, original wines with great character. From the very first harvest through the most recent vintages, the philosophy has not changed; instead, it is in constant evolution, allowing for the winery to be contemporary while at the same time staying true to its values. Today more than ever, Le Macchiole makes wines of place with great elegance, refinement, and longevity capable of coming into their own in the most natural way possible.First bottled in 2004, this wine is the purest and most unadulterated expression of Bolgheri for Le Macchiole. It is a red that possesses grace and intensity and that is eminently drinkable without compromising structure and complexity.

Merlot 50%, Cabernet Franc 20%, Cabernet Sauvignon 20%, Syrah 10%.

Usually from two new younger vineyards planted in 2012 and 2015 (‘Casa Nuova’ and ‘I Sommi’). One is a rocky hillside vineyard and the other is quite sandy. This is supplemented by fruit that does not make the grade for the Paleo, Scrio and Messorio (‘Puntone’ planted in 1994, ‘Vignone’ in 1999, ‘Casa Nuova’ planted in 1998-2009). Fermentation is done in stainless steel – 15 days. Press and decant for 1 month. Then 80% goes into old barriques and 20% is held in concrete for about 10 months and then the wine is blended.