“To provide a bespoke wine service to the wine-loving world”

Philosophy

Here at “Le Courrier du Vin” it is the intention that we bring to people the notion that wine should be fun, heresy indeed, and that certain grape varieties and underdeveloped regions need to be valorised. To this end the South of France and its very individual wine areas offer us the chance to unearth vinous treasures. Naturally we are unable to ignore the rest of the country and the odd wine from the Loire or the Jura for example will make its way out of the tasting room onto your palates.

The Tasters

The owner is dashing, handsome and male. Okay one out of three isn't bad. He is 38 but could pass for 42 even without makeup and has never owned a Ferrari, a Porsche or a Reliant Robin. Married, with a daughter and 12 hens. He goes by the name of Patrick Kelly and he likes wine but wants other people to like it too. He is from a catering background and even managed to obtain a Hotel Management degree.

Allied to this are his many years of experience working in wine cellars, notably Victoria Wine, Threshers and Oddbins in Britain. Indeed he was Assistant Manager in one of Oddbin's busiest branches. Subsequently some experience of primary production and vineyard management was obtained through working for various vineyards in the Cahors wine region and then he managed a wine cellar specializing in the wines of Cahors for three and a half years. You will be even more impressed to know that he also has completed some WSET studies and that whilst in university, studying before anybody says anything, wrote his final year dissertation on the future of English Wine.

The Duck is the chief taster. Very partial to a bill full of good southern red but can be persuaded to try just about anything in the name of research. We have experienced difficulty in having him taste Bordeaux and Burgundy which has necessitated repainting the tasting room on a couple of occasions. Has been known to fly off the handle concerning food critics and occasionally wine critics, to be honest he thinks that food critics should be spit-roasted and basted with cointreau.

The Trainee Goat drops into the tasting room from time to time. Whites are his domain but as with the Duck has become violent when confronted with thin whites masked by OAK! Grassy is a favourite tasting term but he has been known to utter “tropical fruit” and “firm structure” sparingly.