Pertimali Brunello di Montalcino 2018
- 96
- $169
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The Pertamali estate vineyards are at the top of the Montosoli hills, north of Montalcino, with only 12ha planted on sandy clay over Galestro limestone. After a relatively short ten days of maceration, the wine was pressed into 30 hL Slavonian Botti, where it was aged for 36 months. A medley of aromas burst out of the glass; roses, hibiscus, dark cherry, amaro, leather, and apricot stones intertwine. The palate reveals a tight, silty texture complemented by a pronounced graphite minerality, while the linear acidity gracefully guides the flavours across the palate. Truly exquisite and enduring!
Tasting glassware: Zwiesel Giacomo Conterno Sensory
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
