Boasso Barolo Margheria Riserva 2015
- 97
- $125
- Drink by: 2025 - 2040
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The best parcels of Margheria cru matured in new, large format vats for 3 years. Pale vibrant ruby and orange. A wine of first impression and seductive nature! Complex and compelling notes frame the story of the region and meticulous winemaking. Cherry coke, dried orange rind, brandy spice, toffee, dark chocolate, furniture polish, rust, native thyme, where does it end? Orange oleo lifts the sweet fruits and dark cherry acidity. As expected, opulent texture defines the palate rather than flavour, and the tightly knit, chocolaty tannins don’t disappoint! Long, lingering orange brandy finish. A truly modern expression of the nuances of Serralunga d’Alba and, if it ever exists, a top-shelf bargain!
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
