The Lane Estate Chardonnay 2022
- 92
- $30
- Drink by: 2023-2026
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It might be intended for immediate enjoyment, but don’t let the price fool you! Free run juice only, fermented and matured in seasoned French barrels for 9 months. Starting with a flinty allure, the nose unveils a compelling array of aromas. Roasted hazelnut, white peach, and yellow apples intermingle with delicate hints of acacia flowers and a dusting of oak spice. Gentle sour cream and oat milk notes add weight to the palate, while grapefruit pith and crushed stones bring a savoury intrigue. The fruit expression is on the riper end of the spectrum yet masterfully restrained through skillful winemaking. It’s been open for 2 days and still singing. Remarkable value!
Tasting glassware: Gabriel-Glas StandArt
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
