Thank you, Eater, for calling Siena one of “Austin’s must-try pasta destinations”!
Dedicated to Tuscan cuisine, Siena offers Italian fare in an idyllic romantic setting so beautiful, it doesn’t feel like Texas. Cold nights call for dishes like the pappardelle al cinghiale, a hand-cut ribbon pasta with a Chianti-braised wild boar sauce.
September 21, 2017
Click here for the complete review.
On Monday, September 25, we will be pouring THREE 90+ Brunellos with wine pairings created especially for the occasion by Chef Harvey Harris.
PLEASE CALL (512) 349-7667 TO RESERVE.
Click here for Chef Harvey’s menu and registration info.
Here’s Robert Parker wine critic Monica Larner’s tasting note for the 2011 vintage, just one of the three wines we will be tasting in our Brunello vertical flight!
Altesino 2011 Brunello di Montalcino
The 2011 Brunello di Montalcino shows a very distinct personality that separates it from its peers. There’s a dark, mysterious and masculine side to this wine that is evident from first impact. The bouquet offers infinite layers of black fruit, plum, spice, cumin seed and crushed clove. You get a great sense of moist earth, tobacco and forest floor. Nothing is obvious. The wine keeps you guessing sip after sip. It would benefit from more years of cellar aging, but it’s really not that far off from optimal drinking.
Altesino is an estate in dynamic motion. I had not been back in a number of years and the property has seen an impressive series of positive changes during my absence. Elisabetta Gnudi Angelini runs her historic property with deft precision and a careful eye for both aesthetics and quality. The yellow-rimmed botte in her cellar are a prime example of that feminine touch. When Elisabetta purchased the property in 2002 she had just emerged victorious from a bidding war with Château Margaux. The feisty Elisabetta who owns the adjacent Caparzo property tells me: “I just couldn’t have French neighbors.” Her aim in terms of winemaking is to stay true to Montalcino tradition. Because she owns vineyard parcels in the four quadrants of Montalcino, she has added blending flexibility to make the wines she wants by sourcing fruit with different ripeness from the various subzones.
Above: Sangiovese grapes destined to become Brunello di Montalcino.
On Monday, September 25, we will be tasting not only the 2012 Brunello di Montalcino by Altesino, one of the appellation’s most renowned wineries: We’ll also be tasting a “vertical” flight of wines — 2010, 2011, 2012.
This is a NOT-TO-MISS dinner! Please call (512) 349-7667 to reserve. Click here for Chef Harvey’s SPECTACULAR menu and registration info.
Here’s wine critic Monica Larner’s tasting note for RobertParker.com:
Altesino 2012 Brunello di Montalcino
Altesino is now celebrating the release of its 40th harvest. In fact, the 2012 Brunello di Montalcino is inscribed with the words “our 40th Harvest” in gold letters on its front label. This is a truly delicious wine that exceeds my expectations. I love the way it takes full command of the slightly bolder and more opulent dark fruit aromas produced in this hot vintage. Black cherry, plum and crème de cassis converge on the bouquet. Grilled herb, forest floor, licorice and exotic spice play supporting roles. The finish offers moderate acidity on the Sangiovese scale. This means the wine is mush fresher and more tonic than most Tuscan reds. The finish is long and silky.
Click here for registration info and menu for our Altesino Brunello di Montalcino dinner: We’ll be pouring 3 vintages of this famous wine paired with a tasting menu created especially by Chef Harvey.
PLEASE CALL (512) 349-7667 TO RESERVE.
It’s harvest right now in Montalcino, where these legendary wines are made. We can’t wait to hear all about it on Monday, September 25, when Altesino ambassador Lorenzo Gucci will join us for dinner!
Image via the Altesino Instagram.
WINE DINNER: Altesino Brunello di Montalcino 2010, 2011, and 2012 paired with a special tasting menu by Chef Harvey Harris. Monday, September 25, $149 per person.
Please click here for registration details.
Or please call (512) 349-7667 to reserve.
That’s the famous “fortezza” (the fortress or castle) in the historical center of Montalcino village, one of Tuscany’s most picturesque spots.
Montalcino lies in the heart of one of the world’s most famous wine appellations: Brunello di Montalcino, a wine made from 100 percent Sangiovese grapes that grow in the hillside vineyards that surround this tiny town.
First produced in the late 19th century, not long after Italy was first united as a country (a monarchy at the time), Brunello is famous for its incredible longevity: Some bottles have been known to “cellar” for more than 100 years, with truly spectacular results.
Montalcino is a great place to grow fine wine grapes because of its hilly terrain (ideal for wine production) and its stony soils. The less the soil retains water and the deeper the roots of the vine have to grow to reach the water table, the better it is for the resulting wines: As the vine gets stressed and as it struggles, it makes much more robust food thanks to its newfound vigor (kind of like the way your muscles grow after you work out).
Anyone who’s ever visited the region and tasted the wines will tell you that it is one of the most beautiful and pristine parts of Tuscany. And the wines they make there are simply phenomenal.
We couldn’t be more proud to be presenting a vertical tasting of one of our favorite producers, Altesino, on Monday, September 25, with a fantastic tasting menu created especially by Chef Harvey for the occasion.
Not a pretty sight, right? Black truffles may be one of the world’s ugliest foods. But, man, these babies are delicious!
On Monday, September 25, Chef Harvey will be serving guanciale-wrapped venison medallions with a black truffle-guanciale sauce (guanciale is cured pig’s jowl, a supreme Italian delicacy). And this extraordinary dish will be paired with a vertical flight (i.e., a tasting of three different vintages of the same wine) of Brunello di Montalcino (Tuscany) by one of the appellation’s greatest producers, Altesino.
It couldn’t be a more classic and more seasonal marriage of earthy Tuscan flavors.
Don’t miss what is sure to be a spectacular dinner on Monday, September 25, with Chef Harvey and Altesino brand ambassador Lorenzo Gucci.
PLEASE CALL (512) 349-7667 TO RESERVE FOR THIS EXCLUSIVE EVENT.
Click here for registration details and menu.
Above: An image from the 2011 harvest in Brunello di Montalcino, one of a string of FANTASTIC vintages that we will be tasting with Altesino winery ambassador Lorenzo Gucci on Monday, September 25.
ALTESINO BRUNELLO DI MONTALCINO DINNER
with a tasting menu created especially by Chef Harvey Harris
Monday, September 25, 2017
event begins at 6:30 p.m.
$149 per person
plus tax & 20 percent gratuity
SPECIAL EVENT: PLEASE CALL (512) 349-7667 TO RESERVE.
We are thrilled to share Chef Harvey’s menu (click here to view) for this spectacular vertical guided tasting of Brunello di Montalcino with Altesino brand ambassador Lorenzo Gucci.
Here at Siena, there is no wine that we love more than Brunello di Montalcino, made form 100 percent Sangiovese grapes grown in the heart of Siena province, one of the world’s most famous and most collected wines.
Altesino is one of the appellation’s most acclaimed wineries and we can’t think of a better way to start off the fall season of wine dinners than with one of Siena’s greatest wines and wineries.
Chef Harvey’s menu is a SHOW STOPPER!
To ensure availability, please reserve at your earliest convenience by calling (512) 349-7667.
A note on Lorenzo Gucci, brand ambassador for Altesino:
Born in Florence, Italy.
Completing an exchange program in high school at the International School of Cape town, S. Africa and three-year bachelor degree (BBA) at the European School of Economics involved studying of Marketing, Management and Business in different countries (Spain, Italy) has allowed me not only to acquire an international perspective of these subjects but also to enhance my flexibility, adaptation and language skills. During my BBA I’ve put my acquired knowledge into practice by doing two internships with two major companies operating in the luxury good industry: Marchesi Antinori and Hermes Italie.