Boasso Barolo Serralunga d’Alba 2017
- 94
- $85
- Drink by: 2023 - 2032
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Boasso’s “entry level” Barolo, however, all from a single commune Serralunga d’Alba. Pale ruby colour with an orange hue. Deep, ripe and modern. Layered aromas; cola spice, blackcurrant, lifted violets, and secondary notes; tar, fusel oil, porcini and treacle syrup. There is a whiff of leather and animal hide for interest and plentiful ripe, juicy fruit to carry it. Powerful and rich on the palate with dense, black tea-like tannins. While the 15% ABV reflects the vintage, purposeful winemaking skills provide varietal freshness and 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
