We catch up with Gavin Monery at the Vagabond winery in Battersea. Gavin reveals what he used to drink as an Australian cellar hand, and what he really thinks about rosé.

Gavin made his start in wine as a 'cellar rat' in Margaret River, almost 20 years ago. Initially working with a large, commercial producer Gavin worked his way up to a Cellar Foreman position, before studying part time and shifting focus to become a Lab Technician. Eventually, an obsession with quality lead to a role with Cullen Wines, where he was introduced to organic and bio-dynamic vineyard principles, along with regular tastings of some of the best wines in the world. These generous tastings stoked a desire for travel and after three years learning at Cullen, Gavin packed his bags for what became a decade of travel. During this time he worked in 6 countries, highlights of which included working with Jean Louis Chave in the Rhone, buying grapes and making wines under his own label in Burgundy and building the first winery in London since Roman times. Bitten by the English wine bug, Gavin moved to Vagabond Wines in late 2017 and built a winery in the Battersea Power Station, where he is currently focused on the challenge of making the best still wine in England.

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