Sordo Nebbiolo d’Alba Piedmont, Italy 2016
- 92
- $55
- Drink by: 2021-2028
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Nebbiolo d’Alba often offers the best value for money, and this wine is no exception! Made from Nebbiolo grapes grown on the sunny and steep vineyards of the Roero region – north of Alba. Roero Nebbiolo tends to possess a darker fruit profile than the wines of nearby Barolo, although they are less muscularly structured – a great feat for approachability in this instance!
Pale ruby colour with brick-like hue signals some development. Powerful and expressive aromas; baked strawberry, dark cherry yoghurt, tree bark and intriguing nuances of rust and blood. Attacks with an initial grip mellows into pure and juicy flavours to build up a grippy, textural finish. It might be a serious and confronting wine at first, but it flawlessly speaks the region and the grape variety.
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
