Podere Il MacchioneDownload
press recognition: http://www.podereilmacchione.it/pdf/slow-wine.pdf
A tiny 6ha pearl of a Montepulciano property, Podere Il Macchione was first documented in 1750, then became the property of a Roman engineer in the 1940/50s before the young Abram brothers, Simone & Leonardo, of Trento took it over in 2007. Prior to buying the estate, they’d visited many others with their father Paolo, a former physics prof., but it was only Il Macchione that possessed the right ‘vibe’ (energy levels).
At 380m asl in the ‘Caggiole’ zone of Gracciano, their hill overlooks the hospital, on ancient marine clay & sand soils, rich with shellfish fossil deposits. The Sangiovese (Prugnolo Gentile) fruit is vinified in a combination of cement, tonneaux & botti grandi. Maceration is between 35 – 45 days depending on the vintage. Production is centred round the Vino Nobile di Montepulciano, along with even smaller quantities of Rosso, Riserva & a ‘Brunate’ lookalike called ‘SiLeo’, aged for 4 yrs in oak prior to release.
Vino Nobile di Montepulciano
Vino Nobile di Montepulciano Riserva
‘SiLeo’ Vino Nobile di Montepulciano
2016 Vino Nobile di Montepulciano – tasted from botte, June ’17, will be bottled in 2019, vinified for 40/45 days on the skins in cement, a deep purple, distinct blueberry prugne, profondo, black pepper, a compact mass, pieno/full, fresco, immense blackberry/hedgerow fruit, with black strap licorizia & peppery finish. 10/12 months in tonneaux. Full of promise…..retasted (tank sample) April 2018 – still cool and compact dark hedgerow fruit, gently spiced, finely woven tannins.
2015 Vino Nobile di Montepulciano – tasted from botte June ’17, to be bottled in 2018, vinified for 40 days on the skins in cement, the fratelli liken 2015 with 2011 due to the amount of sun, hit by hail, but rain came in Settembre before the harvest. Red garnet, crunchy strawberry/fragile fruit, sucoso/juicy, speziato, kirsch red berried fruit, a sense of ferro/iron, quinine…
…retasted from bottle Nov’18, harvested end Sept/early October’15, the fratelli recall the sahara-like July & August in 2015, not that the conditions seem to have fazed the 35yo Prugnolo Gentile vines in their clay soils: rose, orange, agrumato & strawberry notes; richer than the 2014 by a long way, more volume, lower acidity too of course, one senses the clay spessura, plenty of pesca/peach & gioia!
2014 Vino Nobile di Montepulciano – tasted from (April ’17) bottle, ‘late’ harvest 5-20 Ottobre due to complicated conditions, needed to be patient, production normal, no rot, a year that required tanto lavoro in vyd, but they feel rewarded by the result. Indeed they were: vinified for 35 days in cement, loganberry, forest floor, autumnal leaves, quinine/Nebbiolo esque, fresco, sapid…
…retasted from bottle Jan’18: 14%, bellissimo colore, rosehip, tea, & red cassis, the product of two days intense harvesting by 35 pickers, late in October; cleansing sweet cassis, agrumato/orange peel, coiled in its shell, needs coaxing, but then reveals itself as expansive, this ‘caraterre solare’! …Retasted May’18, such a transparent, delicious wine, so at ease with itself! And in Nov’18, such brilliance, so fine & slender (‘esile’), with cleansing purity!
2013 Vino Nobile di Montepulciano – bottled giugno’16, c.10k bts, cement fermented for 25 days on skins, followed by 30 months in botte grande. Brothers Simone & Leo remember 2013 on account of the warm August & September ahead of the 22nd harvest. There’s a sense of small red berries, very discreet, of forest floor fruit, focused but sempre relaxed. Still quite tight, not a big vintage like 2012, more slender & elegant.
2014 Vino Nobile di Montepulciano Riserva – tasted Nov’18 from bottle, of which only 3,333 made. Fantastico! Depth & tamarind fruit recall 2010, yet also so cleansing, transparent, with flecks of rose…
2013 Vino Nobile di Montepulciano Riserva – tasted Jan’18 in bottle, 3k bts produced; compared to the Nobile, the Riserva – aged for 40 mths in wood – shows an extra gear of loganberry/mulberry fruit, aided no doubt by the 30 yo vines, it’s more kirsch, more grasso, rotondo even, dare I say “luxoso”! Simone points to the heat-spike that arrived in July ’13, coming up from the broad flat Val di Chiana to the south, & from which they were partially sheltered….retasted in May’18, not in a happy place right now, it needs time & space to develop in bottle. FiderTi!
2012 Vino Nobile di Montepulciano Riserva – tasted June’17, 14.5%, aged for 40 mths in tonneaux, 2.5k bts made, bottled June ’16, the fratelli recall 20 days of extreme heat in July that shaped the wine & reduced the crop: dark tamarind & licorizia fruit, PX intensity even, depth, mentholated, 2000 esque character, cupo, black pepper, almost carnoso/meaty, sotto bosco/forest floor, one can sense the thicker skins, the high skin to pulp ratio, the spiciness…
2011 Vino Nobile di Montepulciano Riserva – 14.5%, c. 2k bts, richer by contrast, the scent of warm pine needles, of sun, balsam oil, piu grasso/fatter, yet structured, substantial with 31grams of natural dry extract, packed with red, sultry fruit, alive with exciting acidity.
2013 ‘SiLeo’ Vino Nobile di Montepulciano -tasted June ’17, aged for 50 months in 2 used tonneaux, to be bottled in 2018: focus, taut, pieno/full, gioioso/joyful, a nervo, fleshy, rich kirsch, super suave, quinine…
2010 ‘SiLeo’ Vino Nobile di Montepulciano – 14.5%, c.1.3kbts, bottled Maggio ’15, aged in two tonneaux of 500 litres for 48 months, darker, more intense garnet red of the vintage, sense of tamarind, of quinine, brambly, forest floor, autumnal leaves, more structured, great grip, complete.