Sommelier's Selection - 12 Bottle
Sommeliers know the secrets of their wine list and this impressive case holds six of them from Michelin Star restaurants around the country that we work with. These are the wines that Ireland's top sommeliers are recommending to diners in restaurants such as L'Ecrivain, Aniar and Patrick Guilbaud's. They certainly won't let your home dining experience down either and ther are three remarkable reds and three wonderful whites to cover all your courses. With free delivery too, there's no reason you can't have a five star night in at home this month.
2 x DOMAINE CHARAVIN RASTEAU
Cotes du Rhone Villages A/C, France
Carignan, Mourvedre, Grenache, Cinsault, Syrah
"Powerful, foursquare ripe forest fruits with plenty of chewy tannins. One to savour with robust red meat dishes. "
John Wilson, The Irish Times
2 x BROGLIA GAVI DE GAVI
Gavi de Gavi DOC, Italy
"This is one of those more complex Gavi wines, and is proof of the correctness of what many wine snobs felt was the odd elevation of Gavi to a DOCG, the very top of the Italian rating. Served at the Vatican and at Italian embassies, it deserves a place in your fridge."
Tomás Clancy, The Sunday Business Post
2 x CHATEAU GRAND CHAMPS
St Emilion Grand Cru A/C, France
Merlot, Cab Franc
It also comes from an outstanding vintage, bursting with ripe violet flavours with a vanilla edge.
2 x STEFANO ACCORDINI RIPASSO
Valpolicella Classico Superiore DOC, Italy
Corvinone, Corvina, Molinara, Rondinella
"Intense, spicy, plummy with new oak. Bright and well focused. Tart and crisp with cherry flavours."
***** Best Valpolicella Ripasso, Decanter Magazine
2 x BRANDL ZOBING GRUNER VELTLINER
"Attractive ripe fruit - melon, red apple on nose, apricot; peach on palate. Really moreish. Sort of how you wished unoaked Chardonnay would taste."
Martin Moran (MW), The Sunday Times
2 x DOMAINE FELINES JOURDAN PIQUEPOULE
Picpoul de Pinet A/C, France
"Flavours of apples and pears with a touch of lemon and lime - all you would expect from picpoul. Energising minerality and a pleasing, classy presence."
Ernie Whalley, The Sunday Times
Claude Jourdan runs this estate close to Meze, the oyster capital of Southwest France. The Domaine was started in 1983 by Claude’s mother and uncle, and some of the Grenache and Carignan vines date back to then. Much of Claude's outstanding Picpoul comes from 50 year old vines from her grandfather’s vineyard about 20 kilometres away.
The vineyard runs down to the Bassin de Thau lagoon, where oyster and mussel beds reminded us of Bantry Bay. This explains the superb affinity of her Picpoul de Pinet with shellfish. The moisture-laden breezes are perfect for growing grapes and keep the temperatures a good five or six degrees lower than vineyards only a kilometre away.
This cooling influence gives the grapes a chance to develop some complexity, and is one reason that Claude doesn't use oak for any of her wines. To do so would only mask their freshness and delicate fruit flavours. It also illustrates the importance of location and how regional wines often pair best with regional foods. Try this with oysters and test the theory for yourself.