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La Conreria D’Scala Dei, Black Slate Gratallops
It has effervescent freshness and a mixture of red and black fruit with just a spicy twist and some peachy character. There is some rusticity on the palate along with earthy tannins, giving it the profile of a classical Priorat.
Our Normal RRP: £23.99 now £19.99
Product Description
La Conreria de Scala Dei has to be one of the most beautifully located wineries in the Iberian Peninsula. Nestled in the ancient village of Scala Dei, right under the beautiful Montsant (“holy mountain”) and just next to the 12th century Cartoixa d’ Scala-Dei, a stunning monastery in ruins, today the symbol of the chic Priorat wine region. This top end winery, run by three partners (one of whom is a priest), is particularly well-known for making exciting white wines with the native Garnacha Blanca grape (Grenache Blanc). Priorat is not the most famous of Spanish wine regions for whites; one usually thinks of the blockbuster, high alcohol reds (which La Conreria d’ Scala Dei also make) adored by American, French and British wine critics. But wines such as “Nona” and “Les Brugueres” stand out in the sea of wines, as unusual, interesting and deliciously memorable. Visiting La Conreria de Scala Dei is a treat. Winemaker Jordi Vidal, one of the most modest and talented enologists in the area, will let you taste a sample of the “black wines” from the barrel and have a peek around the micro boutique winery. The cellars lead out to a vineyard with views over the gorgeous mountains.
One of the gems in the Black Slate lineup, all of which spent 18 months in foudre and barrels. A more powerful, ripe, opulent style. A huge bouquet of mulled cherries, dried earth, spice, and dusty pebble-like minerality gives way to a medium to full-bodied Priorat that has ripe tannins, an opulent, sexy texture, and a great finish. It’s another wine from Solomon that has classic Priorat character, is impeccably balanced on the finish.
Grower: La Conreria D'Scala Dei
Grape Variety: Garnatxa Negra / Carinyena / Syrah
Style: Ripe and Balanced
Country: Spain
Appellation: Priorat
Vintage: 2017/18
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Beef Wellington
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 6
INGREDIENTS
2 1/2 pounds beef tenderloin
2 tablespoons olive oil
3 tablespoons butter
1 1/2 cups button mushrooms, quartered
1 cup porcini mushrooms, quartered
5 shallots peeled and finely chopped
1 small bunch parsley
2 slices sandwich bread, torn into pieces
puff pastry
1 egg yolk
1. Preheat the oven to 325°F.
2. Heat the olive oil in a flameproof casserole dish. Add the beef fillet and brown on all sides over high heat for 7 minutes, then remove from the dish and allow the beef to cool on a rack. Season with salt and pepper.
3. Heat the butter in a frying pan and sauté the mushrooms and shallot over medium heat, until all the water has been released.
Put the mushroom and shallot mixture with the parsley and bread into a food processor, and process to a fine stuffing. Season with salt and pepper.
4. Spread the mushroom stuffing along the length of the filet.
Roll out the puff pastry to a length that will completely wrap around the beef filet.
5. Brush the edges of the pastry with egg yolk, then lay the beef filet on the pastry and wrap it up tightly like a parcel, pressing the seams together firmly and tucking the ends under.
6. Put the parcel seam-side down into the casserole dish, then brush all over with the remaining egg yolk.
7. Make a couple of vents in the pastry to allow steam to escape, then bake in the oven for 20 minutes, allow to rest, then slice and serve immediately.
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