I soon realized that touring boots don’t have to be painful to ski well. When I first put the boots on, I thought they may have been too big given that my toes weren’t absolutely smashed. I haven’t felt the need to mold them because the toebox is so generous. Overall, the Skorpius’ thermomoldable liners, paired with a wide shell last, and are quite comfortable. My stalwart Intuition liners, for example, put up more resistance. That has a lot to do with the liner’s flex inserts. The lack of resistance within that range also sets the boot apart from others in the category. I doubt my ankle could handle more than that anyway. Their 68-degree range of motion is impressive. They’re about 70 g lighter than the Scarpa F1, yet 90 g heavier than the new Salomon MTN Summit Pro. At 1,190 g per boot (size 27), they are competitive in the just-over-1kg class of boots. The Skorpius’ impressive specs translate to the uphill. That’s if they can get along with the BOA dial and Velcro strap buckles.Ĭheck Price at La Sportiva La Sportiva Skorpius CR II Review The Up Dedicated human-powered skiers in search of a lightweight do-it-all touring boot will find a friend in the Skorpius. At a scant 1,190 g per boot, they rise to long days in the backcountry, big spring missions, and even the occasional skimo race. In short: La Sportiva’s new Skorpius CR II ($849) is one of the few lightweight touring boots powerful enough to drive your entire backcountry ski quiver. I had a lot of fun testing the Skorpius in Colorado’s Gore Range with a quiver of skis over many miles and snow conditions, both excellent and treacherous. It’s a newly updated lightweight boot from La Sportiva that provides vastly more support than other boots in its class. I had remarkable control over my Kastle TX103s through the chunder. I attribute a lot of that relative success to my boot not folding over with each punch through the crust. I pointed it downhill and pushed forward into my first few crunchy turns. I’ve learned the hard way that crusts like this eat lightweight touring boots for breakfast. Instead, it had been baking in the late winter sun and refreezing each night, forming the harshest breakable crust all season. The entire south aspect of the route I was on hadn’t seen fresh snow in over a week. I was deep into a ski tour when I started to question why I hadn’t turned around earlier.
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