We are one!
When
23 Oct
23 October 2026
8:00
About
we’re celebrating one year of brew + ferment… what started as a little idea for speciality coffee by day + natural wine by night has grown in to the amazing space and community that we have today it’s been a pretty special 12 months of good coffee, good bottles, early mornings, late nights and most importantly, a lot of lovely people through the door so, naturally, we’re making a day (and night) of it friday 23rd october daytime your usual coffee fix + a slice of cake on us (while it lasts…) nighttime from 7pm we’re joining up with our sister bar @thewoodworkers for a loose bottles - birthday edition natural wine, speciality cocktails, live music, DJs + samples loose by name, loose by nature as always, a huge thank you to our staff, collaborators + our lovely customers. we couldn’t do it without you all ❤️ and to the legends behind the good stuff @lucidcoffeeroasters @catalyst_roasters @gramatcha @brianswines @_manmade_ @counterculturerealbread @sans._bakery see you there here’s to year two
Category
Wine
Price
Free
What we’re pouring
orange
Fier Heretique
La Sorga / Montagnac, Languedoc, France / 2021
Niellucio / Muscat / Chasselas / Listan
From iron-rich clay and limestone in Cessenon-sur-Orb. Niellucio (60%) was pressed, in which whole bunches and destemmed fruit from various Muscats, Chasselas, and Listan were submerged to macerate for 45 days, followed by 7 months further ageing. Electric nose with almond, fleshy peaches, grapefruit, and blood orange. Magnificent. Medium orange/rosé.
42
red
M&M Rouge
Es d’Aqui / Ariège, France / 2022
Muscat / Mourvedré
An equal blend of Muscat and Mourvèdre from vineyards in Limoux planted on clay-limestone soils. A portion of the fruit saw a short maceration in whole bunches while some was directly pressed for assemblage followed by élevage in resin cuve. At 11%, this falls somewhere between light red and dark rosé. The wine wows with aromatic, vibrant fruit and lightly crunchy tannins and is undoubtedly one for chilling.
38
red
Rosso da Tavola
Costadilà / 2021
Refosco and Merlot from 30-year-old vines on sedimentary soils in Salgareda, Treviso. Fermentation on skins over 15 days, then ageing in stainless over winter. Peppery plum fruit and black cherry on the nose, with a hint of sappy spice. Fresh and alive, with a light phenolic grip. At just 10%, the perfect lunch or picnic wine. Best lightly chilled.
33
red
Chien Noir, Chat Blanc
Domaine in Black (Lambert Spielman) / Saint Pierre, Alsace, France / 2022
Auxerrois / Pinot Noir
Auxerrois from clay soils in Dambach-la-Ville went straight to press, after which the fresh marc of Pinot Noir was infused, followed by 12 months in stainless. Soft florals and cool, rooty freshness of Auxerrois with cherry stone spice from the Pinot. Generous and tactile, with brushstroke-like tannins. Light red, best lightly chilled.
40
rose
Doris
Katla Wines (Jas Swan) / Rheinhessen, Germany / 2023
Dornfelder / Riesling
Dornfelder and Riesling sent straight to press to ferment and age in stainless. A splash of pomegranate fruitiness and umeboshi ride a bolting line of racy acidity that offers satisfying refreshment. Rosé/light red. 1 litre bottle.
39
sparkling
Móz
Costadilà / San Lorenzo, Vittorio Veneto, Italy / 2021
Moscato d'Arancio / Glera
Moscato d'Arancio and Glera from volcanic soils in the Colli Euganei. The Moscato saw 30 days on the skins before blending with Glera and ageing in steel. Bottled with must from the same vintage, col-fondo, not disgorged.
36
white
Maître Splinter
La Sorga / Montagnac, Languedoc, France / 2023
Picpoul
Picpoul from clay and limestone in Marseillan, yields managed to 30 hl/ha. A selection of the best grapes, de-stemmed and macerated for 23 days, then aged on lees in clay vessels for 6 months. Citrus, pineapple, and minerals, with subtle herbal detail. Vital and straight on the palate, notes of pear on a long refreshing finish. Light orange/textural white.
44
white
Pedecastello Bianco
Alex della Vecchia / Belluno, Veneto, Italy / 2023
Bianchetta Trevigiana / PIWI varieties
50% indigenous Bianchetta Trevigiana blended with Solaris, Souvignier Gris, Johanniter, Bronner, Aromera, and Muscaris (PIWI varieties) planted at 600 masl on sedimentary deposits. Direct pressing, vinification in stainless with battonage throughout winter. All from a single hectare, just 4000 bottles produced.
36