The Chardonnay is buttery and exactly how I like my Chardonnay. It’s bold and in your face, whilst being nicely balanced with floral notes, pear, coconut and vanilla. A beautiful number, full of complexity and layers.
I can definitely see myself regularly perched at the bar with a cocktail or glass of wine in hand. I’ll be back for a masterclasses and to taste more wine here very soon!
An oyster guzzling, cheese hoarding, wine lover with a hunger to learn more about the hospitality industry.. I still believe that du Vin was a catalyst for where I am today.
Wondering what Wine Press Girl will be drinking this Summer? Read on to find out more!
I was recently invited to a Dinner Down Under, hosted by Jackson Estate and Wirra Wirra in collaboration with Chef Gabriel Waterhouse. Gabriel is an ex Chef de Partie of Galvin la Chapelle, and now runs his own supper club The Water House Project. The Evening Standard credits the supper club to be within the top 5 in London.
I made my way down to the Chef’s East London flat, for a supper club with a Antipodean wine focus. Once in, I was welcomed with a big warm smile and to the aromas being conjured in the kitchen. I was rather excited to be dining with Matt Patterson-Green (Jackson Estate) and Paul Smith (Wirra Wirra) who had brought a selection of their portfolio to showcase alongside Gabriel’s 5 course menu.