Sordo & DRW Nebbiolina Nebbiolo d’Alba 2019
- 91
- $45
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The first-ever release of this Cuvee to celebrate the long-standing relationship between Sordo and fine wine importer David Ridge. Thoughtfully selected fruit from Valmaggiore in Roero (strawberry and orange peel), La Morra (ripe red fruits and palate weight) and Castiglione (classy cranberry skin and fading flowers) in Barolo.
Textbook pale ruby colour with a faint orange hue. Intensely fragrant ripe blood orange, kumquat peel, and fading rose petals with that typical Roero dust and spice. Deeper flavours on the palate; ripe red cherry, strawberry, and roasted plums. Fine-grained but pronounced tannins along with a linear acid-line scream the grape variety. It feels somewhat tight at the moment but overall, a fresh and detailed wine with a high drinkability that over delivers for its price.
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
