![\"Bois](\"https:\/\/www.dax.ie\/restaurant\/wp-content\/uploads\/2019\/03\/Bois-du-Corton.png\")
<\/a>Burgundy conjures thoughts of richness and plenty and contains three of France’s finest vineyards. In the Wine Atlas of the World Hugh Johnson and Jancis Robinson write “The very name of Burgundy has a sonorous ring. Is it the chapel- or the dinner-bell? Let Paris be France’s head, Champagne her soul, Burgundy is her stomach.”<\/p>\nIn the heart of this ancient duchy the golden slope resides. The C\u00f4te d’Or is not just one vineyard, the northern half is the C\u00f4te de Nuits; its southern half is the C\u00f4te de Beaune. Following a geological fault-line the C\u00f4te d’Or is layered with calcareous brown and gley earths overlying soft and hard limestone. A warren of domains, villages and estates producing exemplary wines, around the Bois de Corton it reaches its peak. To the south and east of the hill is Aloxe-Corton with Pernand-Vergelesses hugging its western side. It is here, in parcels of land that is typical of the region, that the domain of Fran\u00e7oise Andr\u00e9 is found which includes the evocative Grand Cru Corton-Charlemagne vineyard.<\/p>\n
Domaine des Terregelesses – Fran\u00e7oise Andr\u00e9<\/h2>\n
This family estate, managed by Lauriane Andr\u00e9 with the help of J\u00e9r\u00f4me Despr\u00e8s, spans over 7.5 hectares around the famous Corton hill. Organic and Biodynamic, the estate lives according to the rhythm of the vines. It excludes all chemical products to preserve the true nature of the grape.<\/p>\n
Producer of a rich and splendid selection of wines, they are the first in Bourgogne to have claimed the appellation Chorey-Les-Beaune blanc and to have bottled it. The single vineyard Pommard “Les Vaumuriens” once belonged to Coche-Dury, who put it up for sale it 5 years ago and picked the Domaine Francoise Andre from many contenders as the new owners of this prestigious vineyard. This says much about this estate!<\/p>\n
The wines are made from single vineyards and we will also taste different vintages all together to show the wines ageing potential.<\/p>\n
The Night<\/h4>\n
The evening begins at 7pm with Canap\u00e9s and Chorey-les-Beaune White “Tue-Boeuf” reception. Sit down for dinner at 7:45pm. Lauriane (and weather depending J\u00e9r\u00f4me) will be presenting the wines during the dinner.<\/p>\n
The fully inclusive cost is \u20ac175 euro per person which includes six top wines, canap\u00e9s, a four course dinner created by Graham Neville and his team. Please note this is an open sitting dinner, you will be sharing tables.<\/p>\n
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The Menu<\/h3>\n
Canap\u00e9s Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish, Granny Smith Apple Fillet of Turbot, Morel Sauce Fillet of Wicklow Beef, Roast Spring Vegetables, Blanquette Sauce Epoisse, St Nectaire, Comt\u00e9 24 Months <\/p>\n Places are limited to 51 people over six tables, you will be sharing tables with fellow diners.<\/p>\n The tickets are \u20ac175 per person<\/p>\n [button_progression link=”mailto:olivier@dax.ie?subject=Beaune Wine Dinner Thursday 11th April” target=”” size=”progression-large” color=”progression-grey”]Book Now[\/button_progression]\n Vineyard area<\/strong> 22a50<\/p>\n Vine age<\/strong>\u00a028 years<\/p>\n Variety<\/strong>\u00a0Chardonnay<\/p>\n Soil type<\/strong>\u00a0clay<\/p>\n Wine making\/ageing<\/strong>\u00a0The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine\u2019s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a01050 bottles.<\/p>\n Mill\u00e9sime 2009<\/strong>\u00a0Pure liquid gold, almond paste aroma, a fruity and fresh attack that makes room for a mouth-filling fattiness with the perfect length. Drink it today with a cream risotto or age it until 2014.<\/p>\n Mill\u00e9sime 2010<\/strong>\u00a0If white gold became liquid, that is what this wine would look like. The nose hosts a wealth of tempting details (fresh hazelnut, hawthorn and rose hip). As soon as it hits the palate, it offers up its supple body of nectarine fruit. Its finish tightens up on a tonic note of lemon, making it the perfect addition to a salmon tartar with citrus fruit for another three years.<\/p>\n Mill\u00e9sime 2011<\/strong>\u00a0Its white gold juice enhances the tantalizing notes of white fruit (nectarine, pear) with a subtle touch of cinnamon (legacy of its barrel). Round and fruity, it travels towards a pear candy flavour, making you want to share as soon as the occasion presents itself.<\/p>\n Mill\u00e9sime 2012<\/strong>\u00a0As often with excellent Chorey wines, hazelnut is the dominating note. Its golden robe is more intense than in 2013. As soon as it hits the palate it displays a dry tannin similar to a red wine. The wood notes balance it out with a cinnamon finish. If you drink it within the year, be sure to decanter it.<\/p>\n Mill\u00e9sime 2013<\/strong>\u00a0Under a veil of white gold dances the aromatic character dominated by hazelnut. Its generous attack gains precision with its juice imbued with citronella. Delicious with lemon-stuffed quail.<\/p>\n Mill\u00e9sime 2014<\/strong>\u00a0From the golden green finery emanates a perfume of blooming acacia and a hint of hazelnut. After its dynamic attack, this wine presents the invigorating mouthfeel of lemon. Its delicate acidity flows over your taste buds to reveal its saline finish. Vibrant.<\/p>\n<\/div><\/div> Vineyard area<\/strong>\u00a018a52<\/p>\n Vine age<\/strong>\u00a010 years<\/p>\n Variety<\/strong>\u00a0Chardonnay<\/p>\n Soil type<\/strong>\u00a0clay limestone<\/p>\n Wine making\/ageing<\/strong>\u00a0The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine\u2019s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a01000 bottles.<\/p>\n Mill\u00e9sime 2009<\/strong>\u00a0Malolactic fermentation in process<\/p>\n Mill\u00e9sime 2010<\/strong>\u00a0While golden tendrils fall the length of the glass, soft fragrances of flowering shrubs and honeysuckle float from its surface. The attack is made lively by the ample smoothness that caresses the tongue before finishing with refreshing salinity. Perfect for brightening a plate of goujons.<\/p>\n Mill\u00e9sime 2011<\/strong>\u00a0The fine gold of its juice grabs your eye before bringing your nose on a path where fresh hazelnut and blooming wild rose abound. On the palate it begins rich and crunchy like a white peach before letting its mild acidity appear. Open it now or after a winter.<\/p>\n Mill\u00e9sime 2012<\/strong>\u00a0Its brilliant golden coin appearance heralds water flower and rock moss aromas. Surprisingly full-bodied for a village appellation, this wine draws from the Jurassic layer of the soil. Its salt and pepper finish carries the mouth away on a road of pleasure.<\/p>\n Mill\u00e9sime 2013<\/strong>\u00a0Its pale yellow blanket wraps around the glass and reveals wisps of white flowers such as acacia with a touch of its honey. Crunching green pear as soon as it hits the palate and with a saline finish, this wine proves just how much immediate pleasure a village appellation can give.<\/p>\n<\/div><\/div><\/div>\n Vineyard area<\/strong>\u00a049a85<\/p>\n Vine age<\/strong>\u00a040 years<\/p>\n Variety<\/strong>\u00a0Chardonnay<\/p>\n Soil type<\/strong>\u00a0clay limestone<\/p>\n Wine making\/ageing<\/strong>\u00a0The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine\u2019s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a02600 bottles.<\/p>\n Mill\u00e9sime 2009<\/strong>\u00a0A pure yellow with radiant sparkle fills the glass with fresh hazelnut and blooming mayflower. Its body is round and opulent. Ready to be enjoyed with salmon\u00a0en papillotes<\/em>.<\/p>\n Mill\u00e9sime 2010<\/strong>\u00a0The soft sparkle of silvery gold ripples in the glass. This cuv\u00e9e allows you to indulge in the heady perfumes of Bourbon vanilla and sweet yellow flowers. Once on the palate it reveals the structure of a mature wine with large shoulders. Perfectly suited to embellish pan-fried veal chops in cream with mushrooms this winter.<\/p>\n Mill\u00e9sime 2011<\/strong>\u00a0As usual, this Prince of Cru merits its title. Its subtle fragrances of white flowers (acacia, honeysuckle and almond) rule the glass with elegance. Its rich and earthy composition unveils a refreshing, delicate mineral character. Royal from the attack to the finish, this wine is worthy of the finest of fare.<\/p>\n Mill\u00e9sime 2012<\/strong>\u00a0Its bright golden gown expresses notes of salt butter caramel. Its firm and tight character like that of a stone stuck in clay gives insight into the years of great ageing to come. Expect at least four to five years before bringing it out of your cellar for a delicious sushi dinner.<\/p>\n Mill\u00e9sime 2013<\/strong>\u00a0The white counterpart of the estate\u2019s red wine, this Chardonnay with the golden crown showcases aromas of toasted hazelnut and flowering almond trees. Its initial is round on the palate and its body is generously laden with yellow fruit tending towards Bergeron apricot. Irresistibly delicious, it will be difficult to wait for it.<\/p>\n Mill\u00e9sime 2014<\/strong>\u00a0Although its robe is dazzling lemon yellow, it is the fragrance of fresh, green almonds that fills your glass. Its initial taste will stun your taste buds with the frankness of its juice, finishing with a fleur de sel iodine note. Lively.<\/p>\n<\/div><\/div> Vineyard area<\/strong>\u00a01h10a68<\/p>\n Vine age<\/strong>\u00a035 years<\/p>\n Variety<\/strong>\u00a0Pinot Noir<\/p>\n Soil type<\/strong>\u00a0clay<\/p>\n Wine making\/ageing<\/strong>\u00a0The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuv\u00e9es to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a03300 bottles.<\/p>\n Mill\u00e9sime 2009<\/strong>\u00a0A dazzling deep ruby red draws you in while budding black currant and morello cherry perfumes lead the way to a mouthful of sweet cherry juice. Enjoy it today or in 2015.<\/p>\n Mill\u00e9sime 2010<\/strong>\u00a0A bright ruby robe mirrors its perfume, floating from rose to violet and hinting at a basket of black cherries. Brand-new wild fruit (primarily raspberry and blueberry) explode on the palate, underlined by a subtle acidity that begs to be enjoyed with duck breast.<\/p>\n Mill\u00e9sime 2011<\/strong>\u00a0From under its Pinot robe, it gives away a bouquet of ripe, small red berries with a touch of summery violet. Rather sapid on the palate, it slides over the taste buds with a subtle cherry flavour before concluding the motion with a touch of menthol. Ready for sharing, this village appellation has what it takes to age until 2016.<\/p>\n Mill\u00e9sime 2012<\/strong>\u00a0Don\u2019t let its light cherry colour mislead you; its nose is surprisingly overflowing with blackberry perfumes (rubbed blackcurrant and blueberry). Deliciously enticing right from its attack, this wine offers a generous tannin and a mouth-watering saline finish. Young or old, it will seduce scores of palates.<\/p>\n Mill\u00e9sime 2013<\/strong>\u00a0Decked out in a light cherry garment, it offers a woody nose with mocha accents and a touch of raspberry. This small red berry is echoed on the palate with a fruity display that will startle your taste buds with its acidulous aspect. For lacquered duck breasts.<\/p>\n Mill\u00e9sime 2014<\/strong>\u00a0Everything that distinguishes Savigny is in this bottle. A classic Pinot robe with notes of small red berries (raspberry) and violets. Full-bodied fruit and lively tannins ring in your mouth while the finish gives insight into the ten years to come. Enticing.<\/p>\n<\/div><\/div><\/div>\n Vineyard area<\/strong>\u00a00h30a26c<\/p>\n Vine age<\/strong>\u00a045 years<\/p>\n Variety<\/strong>\u00a0Pinot Noir<\/p>\n Soil type<\/strong>\u00a0clay limestone<\/p>\n Wine making\/ageing<\/strong> Pommard “Les Vaumuriens” once belonged to Coche-Dury. The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuv\u00e9es to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a01300 bottles.<\/p>\n Mill\u00e9sime 2013<\/strong>\u00a0The dark purple of its garment expresses powerful fragrances of ripe plum. Its initial taste of firm tannins displays a wild character where a strong tannin encircles the entire mouth. Three years in the dark corner of a cellar will tame it.<\/p>\n Mill\u00e9sime 2014<\/strong>\u00a0The fragrance of musk and vetiver beneath a magenta red juice already expresses its cold personality. Its brawny consistency shows off its strength. Its finish is ample, uplifted by its perfect maturity. Patience is required in order to appreciate the finesse of its nature. Intense.<\/p>\n<\/div><\/div> Vineyard area<\/strong>\u00a035a38<\/p>\n Vine age<\/strong>\u00a018 years<\/p>\n Variety<\/strong>\u00a0Chardonnay<\/p>\n Soil type<\/strong>\u00a0clay limestone<\/p>\n Wine making\/ageing<\/strong>\u00a0The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine\u2019s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine\u2019s character.<\/p>\n Average yearly production<\/strong>\u00a01750 bottles.<\/p>\n Mill\u00e9sime 2009<\/strong>\u00a0Limpid, brilliant gold attracts the eye. The nose offers a delicate bouquet of white flowers and pear. The first impression in mouth is smooth and rich with its vanilla whipped cream flavour. The finish proves by its length that it is indeed a\u00a0grand cru<\/em>.<\/p>\n Mill\u00e9sime 2010<\/strong>\u00a0Brilliant gold coats the cup while you swirl your glass, bringing out the fine and complex flavours of flowering shrubs (hawthorn and acacia) as well as rubbed flint. Its opulent body of whipped cream flavour brings you to a \u201csalt and pepper\u201d finish, like the beard of Charlemagne. Even if today, this wine is princely (it can immediately be poured with grilled lobster at the next event), it will be crowned Emperor after reigning for five years in your cellar.<\/p>\n Mill\u00e9sime 2011<\/strong>\u00a0This Grand Cru doesn\u2019t only glow in your glass, its perfume of pure, fresh almond finds its balance in the blended woodsy notes. The distinct mouthfeel comes from the dry extract content similar to that of a red wine. Retro-olfaction reveals its nobility rooted in its iodine character. This is the Chardonnay for precious moments.<\/p>\n
\nChorey-les-Beaune White “Tue-Boeuf”, 2016<\/em><\/p>\n
\nPernand-Vergelesses White “Les Pins”, 2014<\/em><\/p>\n
\nSavigny-les-Beaune 1er Cru White “Les Vergelesses”, 2011<\/em>
\nCorton-Charlemagne White Grand Cru, 2012<\/em><\/p>\n
\nSavigny-les-Beaune Red “Ez Connardises”, 2012<\/em><\/p>\n
\nPommard Red “Les Vaumuriens”, 2015<\/em><\/p>\n
\nThe Wines<\/h3>\n
Chorey-les-Beaune \u201cTue-Boeuf\u201d, 2016<\/h4>\n
Pernand-Vergelesses \u201cLes Pins\u201d, 2014<\/h4>\n
\nSavigny-les-Beaune 1er Cru \u201cLes Vergelesses\u201d, 2011<\/h4>\n
Savigny-les-Beaune \u201cEz Connardises\u201d, 2012<\/h4>\n
\nPommard \u201cLes Vaumuriens\u201d, 2015<\/h4>\n
Corton-Charlemagne, probably from 2012<\/h4>\n