Barale Barolo Monrobiolo di Bussia 2018
- 95
- $170
- Drink by: 2026-2038
Share
From the Monrobiolo vineyard within the Barolo commune (just across from Mondorte) planted to ancient Nebbiolo clones (Michet, Rosè and Lampia). Classic Barolo aromas of fragrant red cherry, crushed raspberry, and Turkish Delight shape the nose along with blood orange, caramelised mushrooms, 12-year-old Balsamico di Modena, and a whiff of ferrous boot polish. Firmly structured and savoury, it has an almost weightless concentration, delivering raspberry compote, ripe Morello cherry, and graphite. Velvety dark chocolate tannins provide support, while the fresh cranberry acidity preserves balance.
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
