JINJA WINE BAR
At what point in January is it too late — or just lazy — to wish someone a Happy New Year?
Anyway… Happy New Year to you lovely people of Still with Sediment. As usual, a new year brings new goals and new dreams, and yes — I’m about to explain my current situation again.
“Can this guy ever make his mind up?”
No.
Well… this time, yes.
Save your judgement and tune in.
I want to explain this next chapter of my professional life clearly — for the new subscribers and the OGs at the back — so you’re all fully in the loop and can be part of this journey from an insider’s POV right up until launch day.
In 2025, I spent roughly nine months away from social media and stepped back from the natural wine world professionally. There were a few reasons for this: the constant comparisons with peers, the ungodly amount of brain-rotting Reels content, and the heavy pressure to “stay relevant” by posting every week.
This wasn’t a decision taken lightly. For those of you from the same generation as me — born in 1997 — social media has been at our fingertips since we were kids. For me, it started with Bebo and MSN. Logging off felt like full blown come down… not like I know what that feels like?
Now, don’t get it twisted — natural wine has been and will always be a huge part of my life. I’ve been on this journey since I was 21. It’s taken me to places I’d never have seen, introduced me to winemakers I now consider family, and, most importantly, given me a sense of purpose.
But as I’m slowly learning with age (begrudgingly), less really is more. In everything.
So I decided to test my love for natural wine away from the internet. And not a single week went by where I wasn’t thinking, fantasising, or ranting internally about some idea, concept, or gripe related to the natural wine world.
Which is probably why, on a whim, I decided to drive over 1,000 miles from Manchester to Catalonia to work a full harvest season with Partida Creus.
On day one of arrival — literally within hours — I realised something important: social media or not, I still loved natural wine deeply. The platforms weren’t the problem; they were just clouding the relationship.
Spending three months in the vineyards, surrounded by other wine nerds — bar owners, restaurateurs, winemakers, cellar hands — was wildly inspiring. For twelve weeks in the hills of Bonastre, we ate, drank, worked, and slept together. And it perfectly summed up what I love most about this movement: honesty, energy, and connection.
I couldn’t believe I ever questioned my place in it.
I returned to a very grey Manchester at the beginning of October absolutely buzzing and ready to get back on the horse. This time, properly.
But as you know yourself, nothing comes for free. So between October and December, I went back to full-time work, saving money and scheming. And no matter which direction I explored, all roads led to the same conclusion:
I need to open my own spot.
My own natural wine bar.
And contribute to the city’s food and drink scene — instead of complaining about it.
And so, JINJA was born.
JINJA is the natural wine bar I plan to open within the next 18 months somewhere in Manchester. In the meantime, I’ll be introducing and building the brand through a series of pop-ups across the country — collaborating with my favourite chefs, creatives, spaces, and musicians along the way.
You can follow the journey and get announcements on dates and events here:
JINJA (@jinja___jinja) • Instagram photos and videos
https://www.instagram.com › jinja___jinja
One last thing — Still with Sediment is going absolutely nowhere. If anything, this newsletter will become even more important. It’ll be the place for real updates, honest thoughts, behind-the-scenes chaos, and reflections as I try to pull this off.
Speak soon,
Slán 🍷
Good on you. Massive respect