Fratelli Barale Barolo Bussia 2017
- 97
- $159
- Drink by: 2028 - 2045
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Pale ruby with an orange/brick hue reflecting its extended time in barrels. Layers unfold endlessly with every swirl; cherry liqueur, watermelon, mandarin peel, fenugreek, cardamom, a faint whiff of bergamot and fresh paint. The palate commences with a basket of juicy red fruits, dark chocolate, citrus peel, sweet Indian spices – it just keeps giving. Defining tannins take it over, slowly building up tension – enticing texture – then an orchestra of flavours comes back to linger for minutes. Fascinating wine!
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
