Boasso Barolo Gabutti 2017
- 94
- $119
- Drink by: 2023 - 2035
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From the Gabutti cru located in the middle of Serralunga d’Alba. Pale, vibrant ruby colour. Pungent aromas of blackcurrant, ripe blood orange tempered by deep dark chocolate and tarry graphite notes. Sweet and ripe tannins coat the palate with a cocoa powder-like texture. Bountiful power and presence followed by a long, savoury finish and a glimpse of heat. Despite the ripe fruited generosity, there is a taut restraint to this wine. It is seductive and will only improve with time while calling for a dry-aged rib-eye steak with pepper sauce!
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
