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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

A first look at what new Head Chef Graham Long has been creating at The Chancery. His CV sparkles with many years spent as Senior Sous Chef at Michelin starred Pied à Terre and L'Autre Pied. Marinated raw hand dived scallops, cucumber jelly, avocado cream, sesame filo and shiso dressing: that mind of jazz. Some serious moves going on. Saatchi and Saatchi are about to move in opposite. Lucky Saatchi.



Forbidden City

Andrew Wong is cooking some of the most exciting modern Chinese dishes in the UK right now, and kicks things up a gear with a basement bar dedicated to snacks and drinks pairings. Yunnanese seared beef with fermented chilli bean paste, lemongrass and mint; 'Imperial Style' chicken floss with spun sugar; crispy foie gras with air dried sausage and pomelo — just a few of the dishes. The dim sum will play a role too, amongst the finest in London.

70 Wilton Road,
London, SW1V 1DE

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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Show Stealer

A comparative Pinot Noir tasting at Compagnie des Vins Surnaturels pitted red Burgundies against each other, with a lone Italian flying the flag for the rest of the world — the satin textured interloper stole the show by showcasing the sensuousness, soaring aromatics and 'silk and lace' qualities of the varietal. A family estate in Eppan, South Tyrol, with 3.5 hectares at 500 metres above sea level. Perfect Pinot Noir land.

Blauburgunder 'Pigeno' 2011, Stroblhof, Alto Adige, Italy


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.