ely wines for Summer #009

In celebrating Bastille Day (week) we have chosen a couple of French classics for this week! We appreciate that these are at the higher end of the price spectrum, but they are an absolute treat!

Meursault ‘Les Vireuils’ Domaine Chavy-Chouet 2010

chavy-chouet
Romaric Chavy is the 7th generation of his family to run this winery. Their vineyards are evenly divided between Meursault and Puligny Montrachet with holdings in many of the finest vineyards in both. Romaric has a clear vision of the style of wines he wants to produce, with the emphasis on freshness rather than creaminess, and minerality over oak. As a result, the wines see only 25-30% new oak, and minimum battonage. The 2010 ‘Les Vireuils’ is a perfect example of his vision- the nose is subtle yet complex, with aromas of white flower and citrus. The influence of the oak only becomes apparent on the palate, not as a flavour but as texture, rounding out the lemon-fresh streak. As the wine opens, the inherent richness of Meursault becomes more apparent, but never overcomes the precision and finesse of this superb wine. Just try to drink it slowly.

With food… Go all out and have a bottle of this with the amazing seafood platter in ely Winebar. Lobster- check… Dingle Bay brown crab.. check.. Carlingford oysters, prawn cocktail, tempura squid and much more.

 

Domaine de la Janasse Chateauneuf-du-Pape 2009

Chateauneuf-du-Pape
Chateauneuf-du-Pape might not strike you as a summer wine, and in most cases you’d probably be right. In fact, it’s a wine that many of us associate with winter, or even Christmas. But that doesn’t have to be the case. While some Chateauneuf is big and burly- all power and strength – there are some which are much more refined. Janasse is one of the latter. Put simply, it reminds us of why Chateauneuf-du-Pape is held in such high esteem. A blend of 80% Grenache with 10% each of Syrah and Mourvédre, its defining characteristics are elegance, purity and concentration. There are more famous names and more expensive wines produced in this region, but none match Janasse for quality, consistency and value.

With food…. Just keep it simple. Have some organic Burren beef from our family farm. A 28 day dry-aged fillet with mushroom wellington and horseradish mash in ely Bar & Brasserie should do the trick!

Check out the 8 previous parts of ely wines for Summer 2014:

ely wines for Summer #001

ely wines for Summer #002

ely wines for Summer #003

ely wines for Summer #004

ely wines for Summer #005

ely wines for Summer #006

ely wines for Summer #007

ely wines for Summer #008

Join us for an ely wine tasting evening and learn more about wines.
Each week a guest speaker will present a selection of wines from the given region and we’ll serve up a supper dish to match. All wine tastings take place at ely bar & brasserie and start at 7pm. See more at http://www.elywinebar.ie/about/wine-apreciation/ely-wine-tastings

One Response to ely wines for Summer #009

  1. Pingback: ely wines for Summer #010 – Final part! | elywinebar's blog

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