Terra Wines and Patrick
Patrick Whenham-Bossy, Managing Director of Terra Wines Ltd, originally from Switzerland, former Sommelier of Hambleton Hall Rutland, l' Orangerie L.A. and le Gavroche London.As well as being a Sommelier, Patrick was the wine expert recommending wines on Channel Four's "Here's one I made earlier" and achieved various awards such as Egon Ronay's best cellar of the year whilst working as the Sommelier for Hambleton Hall. He had also been featured in magazines and papers such as The Mail On Sunday in his Sommelier days. Patrick is a councilor of the Jurade of St-Emilion in Bordeaux.
Patrick uses his knowledge and his expertise at Terra Wines. Alongside supplying restaurants and private clients with a wide selection of high class house wines and fine wines, Patrick provides many other services such as wine tastings tailored to the restaurant's or individual's need, wine dinners where the wine is matched to the meal being served, free advice for wines and champagnes for weddings and parties, a selection of different wines at monthly and some special offer, present suggestions for individuals and companies from individual bottle, gift bag, wooden gift box to mixed case selection and delivered to the door in the UK and abroad.
We specialize in various small Estates that are the most exceptional in the world. We do this because it gives us an in-depth appreciation of the 'terroir' and the unique combination of producer and places that creates each vintage. It also keeps us on the pulse of what's happening, even in its furthest corners, so we can find and support the best talent - be it an exciting new or not so new producer or a ground-breaking wine - and bring it to our customers.
We work only with the region's best, often pioneering, growers who combine low yields with passion and enthusiasm for producing special wines. We welcome their willingness to break the rules, their obsession with quality, their insistence on putting creativity before commerce and the diversity of their output. We recognize that, at the heart of it, is an elemental connection with the land, hard work in the vineyard and minimal intervention in the wine-making-process.