Proud to sell Donnafugata Tancredi 2011

The Donnafugata winery was founded in 1983 by the Rallo family and became one of the
first wineries in Sicily to specialise in the production of high quality “table wine” (rather than Marsala -
formerly the island’s most important export). Still run by the Rallo family today, Donnafugata now owns
two separate estates (one in Contessa Entellina and one on the island of Pantelleria) and produces more
than 2 million bottles of wine per year. Known as one of Sicily’s most progressive and impressive wineries, Donnnafugata is always innovating and this 2011 Donnafugata “Tancredi” is a great example of that.

Produced from a blend of Cabernet Sauvignon, Nero d’Avola (Sicily’s most important indigenous red grape) and Tannat Tancredi is an extremely elegant and refined wine particularly suited for a special gift or in occassion of formal and business lunches

It offers an ample and intense bouquet, balsamic and liquorice notes interwoven with fruity aromas of dark berries and spicy hints of dark tobacco. The palate is fragrant and perfectly reflects the nose. The tannins are soft and well integrated. Clearly a fruit-driven style, it is easy to pick out the dark fruit Cabernet characters alongside more red fruit orientated Nero d’Avola influences.

Its broad and enveloping structure pairs to grilled or roasted strong red meats, imposing roasts and lamb accompanied by earthy vegetables.

Try it with..

Rosemary and Garlic Roast Beef

Ingredients

3lbs boneless Rib Eye roast
¼ cup chopped Fresh rosemary, or other favourite herbs
¼ cup chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tablespoons olive oil
4 tablespoons butter
4 cups of a variety of Mushrooms
1 cup of stock

Method

Preheat oven to 175C.
Tie the roast and season generously with salt and pepper. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve. In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat. Remove skillet from heat. Brush the herb-garlic mixture all over the roast. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 58C degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 61C for medium rare.)
While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick. Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
Garnish serving platter with fresh rosemary if desired.

Recipe by : Olivia's cuisine

Enjoy it !

@DonnafugataWine