Vino Veritas - Exclusive Dinner with World Top 100 Winery Scala Dei and Michelin Restaurant Sant Pau
Wednesday, January 18, 2017
The Harvard Club of Japan is pleased to present an exclusive dinner with Ricard Rofes, winemaker for Scala Dei, the great historical Spanish winery dating back to the 12th century. The dinner will feature a selection of their Priorat wines, which scored 92 -96 by Robert Parker and Wine Spectator; paired with a menu designed for the night by Carme Ruscalleda of Sant Pau, the famed 3* Michelin restaurant in Catalonia.
The Winery
Scala Dei traces its origins back to the 12th century when Carthusian monks settled in this region (giving it the name of Ladder to god, denoting the mystique they felt in the land) and started to plant vines. Centuries of experience allowed for generations of these monks (and the winemaking families that inherited the land in the 19th century) to select the best 41 vineyards, the same where Scala Dei currently plants its vines. Producing everything manually with the utmost care; selecting grapes in the vineyard first, and again, in the winery; and using traditional Priorat methods of winemaking; Scala Dei wines have achieved world-wide reputation. The winery was proud to have been chosen as one of the world top 100 wineries by Wine & Spirits magazine in 2015, together with consecutively receiving 96 and 95 points by Robert Parker for its top cuvees Mas Deu and Sant Antoni.
The Winemaker
Scala Dei’s winemaker Ricard Rofes has achieved his success by combining the best of the old ways, and the best of the new ways to express what it means to be Priorat.
Unlike many of the other famous winemakers, Ricard grew up in the region, and is thus, well versed in the traditions of priorat. His family had vineyards and some of his earliest memories are of “helping” during harvest when he was four years old. Wine life in Priorat, however, isn’t easy, and after some tough decisions, Ricard’s family made the switch from grapes to hazelnuts, as it allowed the family a better financial opportunity. Those experiences in nature and working with his family made a huge impression on Ricard. He finally decided to study winemaking in Falset in the 90s, where he learnt the newest innovations in winemaking and wine technology.
His life experience and studies were key for his work in Scala Dei, which he joined in 2007. Here he studied each of the 41 vineyards and selected Sant Antoni, Masdeu (vines planted in 1974) and la Creueta (vines planted in 1965) to create three single estate wines. So far, Ricard has received critical acclaim to endorse his decision. However, Ricard does not bask nor encourage this critical acclaim. You won’t see any accolades or awards mentioned on the company website, but instead a focus on the tradition and history, and their mantra of striving to produce the best expression of the terroir to which they tend.
The Region
Despite being one of the smallest regions in Spain, Priorat is one of the two to be awarded the highest quality standard DOCa in Spain, together with Rioja. Producing only 5 Million bottles a year, this region holds some of the most reputed wineries in Spain. These wineries gave the region fame and is now acclaimed by critics all throughout the globe.
Its wines have a unique character; an unparalleled concentration and minerality, as well as a unique depth and elegance owed to its llicorella soils, nowhere else found. These slates soils, the high altitude and continentality of its vineyards provide a unique set of characteristics that allow winemakers to make truly exceptional wines.
Please join us for a very special evening with Ricard Rofes at the renowned San Pau restaurant.
**Please note that cancellations after noon on Jan 11th and no shows will be billed after the event.***
PROGRAM:
Date: Wednesday, January 18th, 2017
Time: Doors open 6:30pm, dinner starts 7:00pm
Location: Coredo-Nihonbashi Annex, 1-6-1 Nihonbashi, Chuo-ku
Map: http://www.santpau.jp/english/access/index.html
Admission: 29,500 yen (to be paid to Sant Pau directly)
RSVP: please register by email to: june.nagao@gmail.com