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The Count of Montalcino

An Evening with Count Francesco Marone Cinzano and the Wines of Montalcino and Maule Valley


(9/25/2011)

The St. Regis Bali Resort will once again present one of its outstanding wine nights in the Astor Ballroom on Saturday, October 8, 2011, co-hosted by Count Francesco Marone Cinzano and the Wines of Montalcino and Maule Valley.

Click Images to Enlarge


With a tradition of 250 years of wine excellence, it was the father of Francesco Marone Cinzano, Enrico Marone Cinzano, who bought Col d’Orcia, the celebrated Brunello Estate that is located on the southern slope of the Montalchine territory in 1973.

Born in Lausanne, Francesco Marone Cinzano inherited from his father the Col d’Orcia Estate in 1992. The estate extends over 540 hectares and Count Francesco defined the terrior of Col d’Orcia as a land gifted in the production of great red wines. Col d’Orcia produces 800,000 bottles of both red and white wine in a year that is sold in over 70 countries.

His most famous wine is Brunello Di Montalcino - a selection included among the wine pairings for dinner on October 8th.

Exporting their wine-making knowledge to the New World, the Maule Valley venture in Chile was started in 1995 with the Count’s vision to produce a world class wine combining the extraordinary climate and the family wine making tradition in the Caliboro Estate.

With the aim of producing quality wines through research and experimentation, the first wine produced was Erasmo.

A memorable evening awaits at the St. Regis Bali Resort with wines from Count Francesco Marone Cinzano, carefully selected by the Chief Sommelier Harald Wiesmann and paired with culinary selections created by Executive Sous Chef Agung Ardiawan and Chef de Cuisine - Kayuputi, Agung Gede.

This exceptional dining experience commences at 7.00 p.m. with cocktails and canapés at King Cole Bar, followed by the Wine Dinner at 7.30pm in the Astor Ballroom.

Cost for cocktails, dinner and wine pairing is Rp. 1,350,000 (US$150) inclusive 21% tax and service.

For Reservations telephone ++62-(0)361-3006112 or [email


                                               The Menu

                                          Amuse Bouche

           Lobster and foie gras carpaccio with lime peach espuma,
                                 micro cress and balsamic foam

Sant’Antimo DOC, Col D’Orcia, Sant Angelo, Montalcino, Tuscany, Italy 2009, Pinot Grigio

Tasting Notes: Full Flavor, fruity and almost sweet on the tongue, more balanced on the palate with a slight acidity that accompanies until a soft and persistent finish where we find some of the fruits already discovered by smell.

                                                  ≈≈≈≈≈≈

         Yellow-fin tuna tataki in wine and mushroom consommé,
          grilled shiitake mushroom salad, drizzled with onion oil.

Rosso di Montalcino DOC, Col D’Orcia, Montalcino, Tuscany, Italy 2008, Brunello (Sangiovese family)

Tasting Notes:  Intense, ample bouquet with hints of ripe fruit: berries and raspberries well balanced with the typical scents of the wood. Full and structured flavor. Supple and wrapping tannins. The spicy hints originating from the oak are perfectly balanced with the Sangiovese varietal fruit.

                                                  ≈≈≈≈≈≈

    Roast-cured pigeon breast with pigeon ravioli, caramelized fig,
                             and berries, Sangiovese reduction.

Gineprone, Chianti D.O.C.G., Col D’Orcia, Tuscany, Italy 2008, Sangiovese & Cabernet Sauvignon

Tasting Notes: Intense and persistent bouquet with strong hints of ripe plum and spices from the oak. Full and pleasant flavor with fruity notes integrated with a good tannic structure. Warm and long aftertaste.

                                                 ≈≈≈≈≈≈

   Herbs-crushed Wagyu beef sirloin carpaccio of veal tongue,butter
           sautéed green asparagus, Kintamani green pepper corn.

Brunello meat jus Brunello di Montalcino DOCG, Col D’Orcia, Montalcino, Tuskany, Italy 2005, Brunello

Tasting Notes: Typical of Sangiovese,the bouquet has marked hints of plum. Intense and ample. The long ageing in the barriques oak leads to a very elegant nuance of spices and vanilla. The taste has a giood structure, delicate and nature tannins. Lasting aftertaste. Excellent balance between fruit and oak scent.

                                                 ≈≈≈≈≈≈

                             Texture of Italian cheeses
      Red wine poached pear tart, dried grapes and apricot jam


Erasmo, Vina Réserva de Caliboro Estate, Maule Valley, Chile 2006, Cabernet Sauvignon & Merlot

Tasting Notes. The bouquet has a harmony of wildflowers, cherry, blueberry and blackberry preserves on a background of licorice. The taste starts with a warm sensation that develops into a long and persistent flavor of cherries and blackberries; a velvety and elegant blend of tannins integrated into a full-bodied, long, lingering finish,

                                                ≈≈≈≈≈≈

                                               Tiramisu
     Coffee ice cream, hazelnut dacquoise, mascarpone cream
              with liquid coffee silver sugar cage, Amaretto jelly

Erasmo, Vina Réserva de Caliboro Estate, Maule Valley, Chile 2006, Cabernet Sauvignon & Merlot

Tasting Notes:  See above

                                                ≈≈≈≈≈≈

                                              Petit fours

                                                ≈≈≈≈≈≈

                                            Coffee or tea

[St. Regis Bali Resort]


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