How we choose
There is no list to publish yet. There is a method, and it does not change.
- Wine
- Selection
Know the place. Know the grape. Know the story. These are the tests a wine has to pass before it reaches the table.
The tests a bottle has to pass
It has a sense of place
The selection is drawn from Anatolia, the Caucasus, the Levant and the Aegean. A wine has to taste of somewhere — the valley, the altitude, the soil — rather than of a technique applied anywhere.
The method is legible
We want to be able to say what was done to it — clay or steel, skins or no skins, how long, what was added. If the answer is unclear, it is not a wine we can write a line about.
It behaves at the table
These are wines meant to be drunk with food. A bottle that only performs in isolation is the wrong bottle for a shared table.
Someone is behind it
A grower's name goes on the table only when we can stand behind what we are saying about them. That is why nothing is listed here yet.
What gets published, and when
The list
The list is published once the selection and the opening are both settled. No prices, and no producer names before we can stand behind what we say about them.
Every wine has a story.
A wine bar and wine shop taking root in Stoke Newington. Opening details will be shared once confirmed.