Barale Monrobiolo di Bussia 2019
- 95
- $201
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The Monrobiolo vineyard is located within the Bussia Cru at the border of Barolo and Monforte, Barale’s prestigious parcel is in Barolo and shared with Brezza and Fenocchio. Lifted and layered in the glass, aromas of cherry liqueur, plum, baked yellow peach, meat stock, and simmered root vegetables unfold. Intriguing secondary notes, where charred peach and pomegranate flavours take the lead on the palate, supported by firm, stony tannins in a rather inviting form. All parts add up to a weightless concentration and enduring finish!
Tasting glassware: Zwiesel Giacomo Conterno Sensory
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
