The majestic, undulating hills of Montalcino give birth to some of the Italy’s greatest wines made from Sangiovese: Brunello di Montalcino. Regrettably, I am not as well-versed in Brunello as I’d like to be. Opportunities to evaluate them have been limited during my wine business tenure and well, they can be too pricey for casual exploration. Luckily I have an ace in the hole for when the urge strikes for a taste of that suave, bright cherry Sangiovese fruit, delivered in a slightly more opulent package than its cousin to the north in Chianti, and that is a bottle of delicious Rosso di Montalcino. Recently, we took in some 2012 Rosso di Montalcino from Ciacci Piccolomini d’Aragona which I wasted no time purchasing to evaluate at home with a Sunday supper.
The 2012 Ciacci Piccolomini d’Aragona Rosso di Montalcino is a beauty with rich layers of black cherry, anise and spice. What attracted me most to this wine is the texture. It has a powerful impression to the fruit but the finish and mouthfeel is pure luxe and velvety smoothness. The texture is the result of fermentation in tank, stainless and concrete, and then a 12 month rest in large Slavonian oak, followed by a few months in bottle before going to market. This regiment smoothes out any sharpness to the acid or roughness to the tannins. It is straight out of the bottle ready.
The Ciacci Piccolomini d’Aragona estate dates back to the 17th century, changing hands from church to titled aristocracy. Current ownership of the estate belongs to the Bianchini family who inherited it from the Countess Ciacci Piccolomini, who had no heirs.Giuseppe Bianchini, who has since passed, lived on the estate and raised his family there while overseeing the day-to-day operation of food and wine production for the Countess. In 1985 Giuseppe was willed the estate and his dream to produce Brunello became a reality. Today his children, Paolo and Lucia run the estate and wine production.
I traveled and stayed in Montalcino in the late 90’s. I remember at the time thinking to myself – why all the fuss over vacationing in Chianti and not Montalcino?Less tourists, less traffic, similar beautiful vistas and equally, if not better, wine – impossible not to fall in love with the region.
Anyway, knowing I was going to be matching dinner up with the 2012 Rosso di Montalcino from Ciacci Piccolomini d’Aragona, I naturally turned my thoughts to preparing something Tuscan or at the very least, Italian. I wanted to cook up something comforting but at the same time I didn’t want pasta. I was stumped, so I decided to widen my culinary borders and settled on Shepherd’s pie. I like to include lots of mushrooms to the ground lamb to lighten up the dish a bit, and I always double the portions – gotta have leftovers. The Ciacci Piccolomini Rosso was divine with the dish. The creaminess of the mashed potatoes and the gaminess of the lamb suited the succulence of the Sangiovese beautifully. The wine’s underlying acidity was welcomed and cut through all that comfort food richness.
In the last half of May, my daughter will have performed in three different dance/musical productions. Last night she sang the opening number followed by a long monologue. It was the first time she had a solo role, so emotions ran high. I was excited for her and felt proud watching her overcome nerves to deliver a strong performance. Afterwards, the family celebrated with sweets and libations. No, I didn’t serve the 2012 Rosso di Montalcino from Ciacci Piccolomini, but I did servechilled bottles of Giavi Prosecco that were quickly and happily depleted by my guests. I think I can get used to this stage mother thing!