Boasso Barbera d’Alba Superiore 2019
- 95
- $45
- Drink by: 2021 - 2030
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Barbera d’Alba is the flagship appellation for Barbera grapes, and organically, up to 15% Nebbiolo may be included to complement this cherry scented Piemontese native. “Superiore” may be added if the wine is aged for a year, of which at least four months must be in barrel.
Boasso’s 2019 release elevates the juicy red-fruited image of Barbera d’Alba to a serious and age-worthy wine! Medium ruby colour with a deep blood orange hue. Surprisingly complex and layered aromas; dark cherry, blackcurrant, subtle blue fruits, dark chocolate and tar. It is a modern, barrel matured style, seemingly inspired by the wines of Gaja and Giacosa. Richness and depth of flavour on the palate along with zingy Barbera acids! Restrained dark cherries, baked strawberry, and a lingering maraschino pip bitterness suggest traces of Nebbiolo. Complex and tight with a seamlessly integrated oak layer to live up to its annex; superior. It can be cellared and revisited time after time while waiting for the Barolos, but…it’s a joyful drink right now! And exceptional value!
Marcell is the Beverage Director at Restaurant Botanic and, with his cross-functional background, re-defines the role of modern-day sommelier. After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. He began working as a sommelier while undertaking a Master's degree in gastronomy. His curiosity for memorable wine experiences led to a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis. As the Head Sommelier and Wine Buyer at Penfolds Magill Estate, Marcell curated one of the country's most extensive champagne lists and created memorable experiences with a twist of science. Just recently, Marcell has joined a new project showcasing Australian botanicals and native ingredients. As a beverage director, he is responsible for product development, industry collaborations and creating a whole new dining experience. Marcell has been a contributing author in several academic and industry journals and continues to evolve as a wine judge. And if that wasn’t enough, he recently co-founded a wine label (LUDO wines) to make brave wines with transparency, curiosity and precision. Photo credit: Meaghan Coles and VINE & BUBBLE Magazine
