Messorio 2020 Le Macchiole

Classificatie	Cru Classe
Wijnsoort	Rood
Producent	Le Macchiole
Jaar	2020
Land	Italië
Streek	Toscane
Druif	Merlot
Inhoud	0,75
Conditie	Perfect
Etiket	Perfect
Drinkbaar	2025-2048
Voorraad	35
Inhoud	1,5
Conditie	Perfect
Etiket	Perfect
Drinkbaar	2026-2050
Voorraad	2
Inhoud	3,0
Conditie	Perfect
Etiket	Perfect
Voorraad	1

Professionele reviews

Robert Parker (96)

Made with Merlot, the 2020 Messorio is a profound and richly textured wine that has become one of vintner Cinza Merli's flagships. Ripe fruit, dark cherry, oak spice and toast converge with balanced intensity to characterize this generous expression from Tuscany. The issue with Merlot, especially in a hot vintage such as this, is ripeness or, specifically, over-ripeness. Messorio navigates a challenging growing season with flying colors.

James Suckling (96)

Intense aromas of sandalwood, lavender, crushed stone, ink pot and blue fruit follow through to a medium body, with lovely tannins and tension that add energy and vibe. Excellent freshness for 2020. Blackcurrants, black olives and violets in the aftertaste.

Vinous (97)

The 2020 Messorio is fabulous. Once an opulent, full-throttle wine, Messorio has grown into a much more reserved Merlot these days. Tense with tons of energy, the 2020 appears to have a very bright future once it comes together a bit more fully. I very much admire the vibrancy here. The 2020 spent 18 months in 100% French oak, with 5% of the wine aged in amphora.

Falstaff (97)

Bright, rich ruby red with a slight brightening on the rim. On the nose, lovely savoury notes, cardamom and graphite, then lots of blackberries and mulberries. Substantial and rich on the palate, lots of dark berries, tightly woven tannins, beautiful texture, rich.

Wine Enthusiast (98)

A nose like a private library with old books on the shelves, dried lavender and violets on the desk, and sunbeams and damp air from outside streaming through the drapes, held at bay by a smoky warmth from the hearth. The palate delivers a riot of berries and chocolate and spices, with a salty astringency at the back. Tannins and acid that start quiet, and then rise up and roar.