Boasso Barolo Margheria 2017
- 96
- $98
- Drink by: 2023 - 2035
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From the Margheria cru of Serralunga d’Alba. Pale vibrant ruby colour with a light orange hue. A step up in density and intensity that unveils more layers and nuances the longer it stays in the glass. Brandy-soaked blood orange and sour cherry eau de vie take a step towards Chinato; faint musk, dried rose petals, preserved wild berries, and underpinning savoury notes: porcini, tar, and blood. The benchmark acid-tannin balance of great Barolo offers surprising freshness, lift and finesse even in warm years. The heat is part of the texture, softens the edges and sweetens the dense, chocolatey tannins. A modern classic with purposeful details and a classy finish.
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
