64 Wine

A Wine Bar Operating at a Different Register

Glasthule sits just south of Dún Laoghaire, a coastal village quiet enough that stumbling across a wine programme of serious international depth feels genuinely disorienting. Most wine bars at this distance from a capital city trade in approachable house pours and familiar regions. 64 Wine does something different. The list reaches producers that many dedicated wine bars in Dublin city centre don't carry at all, and it makes them available by the glass rather than locking them behind bottle minimums. That decision alone signals a particular kind of ambition: this is a bar run by people who want guests drinking at the leading of the cellar, not just browsing it.

Star Wine List, which evaluates wine programmes across Europe and beyond, ranked 64 Wine at number one in Ireland in both 2023 and 2025, with multiple further placements throughout 2023 and 2024. That sustained recognition across three consecutive years places it in a very small peer group globally: wine bars that earn top-tier specialist rankings not once but repeatedly, without slipping. For a venue in a coastal suburb rather than a capital-city dining district, that track record carries genuine weight.

The Glass as the Standard

The editorial note attached to 64 Wine's Star Wine List recognition makes the programme's character specific: producers like Foradori, Etienne Sauzet, and Cullen Petit Verdot by the glass. Each name is instructive. Foradori represents the northern Italian natural and amphora-wine movement, a producer whose Teroldego is studied by wine professionals as a reference point for indigenous variety revival. Etienne Sauzet is one of Puligny-Montrachet's most respected addresses, the kind of white Burgundy house whose single-vineyard bottlings appear on lists at three-Michelin-star restaurants. Cullen, from Margaret River's Wilyabrup subregion, produces one of Australia's most discussed Cabernet-dominant blends; finding its Petit Verdot by the glass in County Dublin is the sort of detail that takes a wine programme from interesting to notable.

What this selection tells you about the broader bar culture here is that the by-the-glass offer functions as a teaching tool as much as a service decision. Offering those bottles by the glass requires accepting significant open-bottle cost and risk. Wine bars that commit to it are usually run by people whose priority is access over margin protection. That orientation shapes everything: how the list is structured, how staff talk about it, and which guests find their way back.

This approach places 64 Wine alongside a small international cohort of wine-led bars, including venues like Kumiko in Chicago, where programme depth and considered curation define the experience more than any single signature serve. The difference is that Kumiko operates in one of the world's densest dining markets; 64 Wine is doing it in Glasthule.

Food, Brunch, and the Format

The offer extends beyond the wine list. A food menu is in place, covering wine-bar format dishes alongside a brunch service. The combination of a serious wine programme with brunch availability is a format that has become more common in European wine bars over the past decade, particularly in cities like Copenhagen and Vienna, where the wine bar has replaced the traditional restaurant as the anchor of a neighbourhood's food culture. That format suits Glasthule: a coastal village with a local residential population benefits more from a venue that works across day parts than from one narrowly focused on late-evening service.

For visitors arriving from Dublin, the south coastal rail line puts Glasthule within easy reach of the city centre. The bar's address on Glasthule Road places it in the compact village core, walkable from the DART stop at Glasthule or the adjacent stop at Sandycove. Timing a visit around the brunch service allows for a daytime combination of the wine programme and the food menu, which is a less common format than the evening-only wine bar model. For those planning a wider south Dublin itinerary, the area around Dún Laoghaire and Glasthule has enough to justify a half-day, and the full Glasthule restaurants guide maps the surrounding dining options in more detail.

Where 64 Wine Sits in the Wider Drinking Scene

Dublin's bar and wine scene has diversified considerably since the mid-2010s, with specialist wine bars, natural wine shops with in-house drinking, and craft-focused venues all establishing distinct identities. In the city centre, venues like the Vintage Cocktail Club and Peruke and Periwig hold the cocktail tradition, while Bar 1661 in Dublin represents the Irish-spirits programme end of the market. 64 Wine occupies a different position in that map: not cocktail-led, not spirits-led, and not positioned as a casual neighbourhood wine stop. It is a specialist wine bar with the kind of list depth that justifies the short DART journey south from the city.

That positioning matters for international visitors in particular. Many cities offer wine bars; fewer offer a specialist programme with documented, repeated recognition from a named international authority. Visitors who have read their way around wine bars in other European cities, from Jewel of the South in New Orleans to Bar Leather Apron in Honolulu, will recognise the category: serious, quiet, run by people who know what they're pouring.

For anyone building a broader Dublin or south Dublin itinerary, the Glasthule bars guide, hotels guide, wineries guide, and experiences guide provide further context on the village and surrounding area.

Planning Your Visit

64 Wine is located at 64 Glasthule Road, Glasthule, Dún Laoghaire, Co. Dublin. Specific hours, phone, and booking details are not published in the venue record; checking directly before visiting is advisable, particularly for weekend brunch when wine bars of this calibre in residential areas tend to see heavier local demand. Pricing and reservation requirements are not confirmed in available data, though the by-the-glass programme covering producers at Sauzet and Cullen's level suggests a list that prices against quality rather than against casual-bar norms.