Le Macioche is a beautiful but small wine estate in the heart of the Montalcino winemaking zone. Of the estate’s six hectares, only three are planted to vineyards producing Brunello di Montalcino with another one hectare devoted to olive groves. Le Macioche derives its name from the Sienese Macioca or Strawberry Tree, which is the primary type of tree found in the woods surrounding the estate. After being purchased and renovated by a young couple in the 1980’s, Cantina Le Macioche became known throughout the area for producing a wine of considerable power, but with significantly more elegance than its immediate neighbors. It was this unique character that first drew the Cotarella family to follow the Brunello wines of Le Macioche. Then in 2017, shortly after leadership of Famiglia Cotarella was passed to next generation—Dominga, Marta, and Enrica—the opportunity for this dynamic Italian winemaking family to enter Montalcino arrived. Although this change represents an exciting new chapter for both the Cotarella family and Le Macioche, the traditions and character of both will serve as the basis for this next generation.
Le Macioche sits in the center of the Montalcino appellation, just about 5 minutes due southeast from Montalcino. Nestled in a prestigious neighborhood among such prominent addresses as San Polo and Fattoria dei Barbi, Le Macioche is unique in that its four sections of Brunello vineyard, spread over 7.5 acres, are all exposed to the Southwest. This, along with the elevation of roughly 1,400 feet above sea level, ensures both exceptional ripening and constant ventilation throughout each growing season. Such auspicious conditions have enabled Le Macioche to safely exercise organic farming practices with the 2018 vintage marking the estate’s full organic certification.
Le Macioche has always held a reputation for producing wines that display a degree of elegance and finesse. Winemaking at the estate is intended to provide this unique terroir the best possible opportunity to express itself clearly. Fermentations are carried out by yeasts indigenous to the property in temperature-controlled stainless-steel tanks. The wine is then transferred, according to tradition, into large casks of Slavonian oak where it undergoes the malolactic conversion and further refinement. The wine experiences a brief fining with Bentonite clay, but is always bottled unfiltered to preserve character. With the estate’s 2017 purchase by the Cotarella family, winemaking remains highly faithful to the estate’s past. Minor updates, like a pre-fermentation cold-soak, are intended to enhance the components of elegance for which the wine has always been known without altering its character.
Le Macioche Brunello di Montalcino DOCG is made from 100 percent Sangiovese.
Sitting at 450 metres, Le Macioche is located just southeast of the town of Montalcino. Half of the estate’s six hectares of vineyards are registered for Brunello production. The 2017 vintage represents the first under ownership of the Cotarella family. An appealing mix of cocoa and balsamic herbs greets the nose. Mid-weight and juicy, the palate takes on accents of underbrush and there is great fruit purity and firmness of structure. The finish is savoury with just a hint of those drying tannins that mark the vintage.
-Decanter 93 Points
W & J Graham's Vintage Port 2016 is made from 37% Touriga Nacional, 42% Touriga Franca and various others.
Like most parts of the world, the Douro has not been isolated from the effects of climate change, and unusual weather conditions over recent years have often departed from those typically associated with classic vintage years. Fortunately, in 2016 the stars aligned and the year brought superbly structured and balanced wines, allowing Graham's to announce a full vintage declaration.
The 2016 is a classic expression of the Graham's style: concentrated and opulent with layers of fresh, ripe, black fruit flavors. Aromas of mint and eucalyptus with chocolate notes. The Graham 2016 combines superb complexity, structure and balance.
Reviews:
Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end.
-James Suckling 99 Points
This is lush and captivating in feel, with a velvety flow to the mix of plum, blackberry, boysenberry and açai berry compote flavors. A bold streak of licorice runs through the finish, underscored by a brambly note that imparts balance. A stunning display of fruit. Best from 2030 through 2050.
-Wine Spectator 98 Points
Super-ripe with an expressive plum and dark chocolate aroma. Rich opulence backed by dark chocolate intensity and spicy tannic grip – big and bold on the finish. Voluptuous with fabulous richness, big and bold on the finish. This is one for the long haul but it’s already very impressive.
-Decanter 98 Points
Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.
Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.
Cold Fermentation.
Aged on the lees for 12 months in Stainless Steel tank. No Oak.
No ML
Review:
"Anything but dramatic, this is a concentrated and beautifully crafted Heiligenstein dry riesling with the racy acidity and stony minerality we expect from this site. Very sleek and straight finish that some may find a bit tart, but we find very exciting. Sustainable. Drink or hold. - Stuart PIGOTT"
- James Suckling (Top 100 wines of Austria 2023, December 5th 2023), 94 pts