Anthony Barton Dinner - the pictures

Last night we were honoured to host a dinner with Anthony Barton at Home House, which as always set the scene for a truly spectacular evening.

Wild South visit and José, Bermondsey Street

We had a visit from Simon Swa from Wild South this morning. He was here to see our wine buyer, Neil Hurley, but as he was my second boss in the wine trade (over 10 years ago) and now lives in New Zealand, I thought it only right to take him to José, our favourite local.

Rioja Trip October 2011

A week of looking forward to taking a handful of clients to the beautiful winery of Bodegas Lan in Rioja Alta culminated on Wednesday night with the realisation that a 7am flight from Stanstead somehow translated into a 3.45am alarm clock. 

Undaunted I was in the taxi at 4am, there in body if not in mind.  I had timed this to perfection, or that was until my taxi got pulled over by the police and then couldn’t find Liverpool Street station. Go back to cabbie school son. Needless to say I missed the intended train but managed to board the plane by the skin of my teeth, red in the face and very out of breath. The epitome of cool professionalism.  Luckily the majority of the group were already snoozing in their seats.

Madame Bollinger

I have always loved Lily Bollinger's quote on drinking Champagne (or "not drinking") and last month marked the 50 year anniversary of when she was first quoted :

"I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty."

Winemaker's update from Hartenberg, South Africa

"The Cape had an unusual winter which started well with very good rains in May and first part of June. July, traditionally the Cape’s wettest month, turned out to be one of the driest and warmest on record! Year to date rainfall is 25% down on the 48 year long term average for Stellenbosch, but spring looks as if it is going to be wet season. A mild, cool spring could set the stage for good aromatics in both reds and whites for the upcoming vintage.