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'The bravest, most unique and daring wine bar in the UK? '
Latest Post The conversation started like this, perhaps...

"A Californian wine bar in London. Are you nuts? I left my heart in San Francisco (I really did, but that's another story), where did you leave your senses, somewhere between the Russian River Valley and Carneros? Wines are too expensive, there's no value there. It can't be done."

Read on...
This Week

Minced beef on dripping toast at St John, Farringdon. Celebrated their twentieth anniversary last week. As good as they ever were. Daddies of the London restaurant world.


Smoking Goat

Smoking Goat arrives in Soho, a wood ember barbecue with punchy and uncompromising Thai flavours. Smoked lamb ribs basted with fermented shrimp, chilli and palm sugar; fish sauce wings; slow roast duck legs; coal roast scallops with red Nam Yum; whole chilli crab; oysters with Thai dipping sauces; fiery Som Tam papaya salads. We've had the pleasure of putting a wine list together for them, so get stuck into that, or get tucked in to some rare Brooklyn lager 'Sorachi Ace'. It's a whole lot of fun with the feel of a gritty dive bar — you may stay longer than intended.

7 Denmark St. WC2H 8LZ

Written Written

Having fallen from grace, Lambrusco is now making a comeback in its traditional form as a deep, dry,
sparkling wine from Emilia Romagna. Zeren Wilson hails the return of this once–derided drop.

Christie’s Magazine,
October 2014
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The wines of Napa Valley and Sonoma County are back in the frame, their characteristic exuberance tempered with the restraint that first wowed the world in 1976. Zeren Wilson, reports

Christie’s Magazine,
November 2014
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Marvellous Muscadet

Muscadet is now a savvy choice on good wine lists, and Marc Ollivier makes a benchmark expression in the village of La Pépière, this wine coming from a 12 hectare stony, granite rich vineyard. Exhilarating, eye-widening freshness and minerality, direct, a sleek racehorse of a wine. It's ok to drink Muscadet, when they are as good as this one. Honest.

Muscadet Sèvre et Maine 2013, Domaine de la Pepière, Loire, France


Francis Boulard
Razor sharp, taut, steely minerality, laser sharp focus, purity. There's a thrilling, knee trembling frisson that surges through me when tasting zero dosage Champagne — it can feel ever so slightly illicit, a bit naughty, a dangerous liaison. Francis Boulard is something of an 'acid hound' with a love of making Champagnes with no added sugar, also known as 'brut nature', 'brut zero' or 'non-dosé'. He makes a separate zero dosage version of several of his Champagnes, offering a different lens through which to experience his fruit grown mainly in Cormicy, north-west of Reims, and in Cuchery, Cauroy-les-Hermonville and in Mailly-Champagne, a village of the "Montagne de Reims" classified as 100% Grand Cru. Organic and biodynamic cultivation is carried out in the vineyards, with the wines having appeared in London at Texture and Hibiscus. Blanc de Blancs Brut Nature — Chardonnay with zero flab: mineral, precise, belting with oysters.