Gramona
Oct
18
5:00pm 5:00pm

Gramona

Gramona are acknowledged, in Spain and beyond, to be one of the finest of all Cava Houses (voted among the Top of 100 Wineries of 2010 in the Wines & Spirits magazine)

The modern Cava Gramona project takes great pride in their environmental efforts and their relentless drive towards high quality production. The vineyards are farmed organically (certified as of 2011) and now also biodynamically with the help of donkeys, cows, sheep (who graze on the grass, keeping it in check) and chickens. 

The Cavas are like nothing else we have tasted. Complexity is achieved through prolonged ageing on lees and this is the primary goal at Gramona. The majority of the Cavas are Gran Reservas with a minimum of 30 months on lees but mostexceed this by a considerable amount. To illustrate how different an approach this is - only 2% of all Cava made in Spain is Gran Reserva. Uniquely for Cava, most of the Gramona sparklers are made as Brut Nature with very little (less than 3g/l) or no dosage added. Any dosage that is used comes in the form of a fortified wine aged in a 120 year solera. This is quite unique and reflects the long tradition of this producer. 

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Radford Dale
Sep
14
5:00pm 5:00pm

Radford Dale

“From vines rooted in the slopes of the Helderberg, Elgin and the Swartland we produce a range of wines that are unique in their individuality and compelling in their expression of the sites they come from. Traditional winemaking values and a holistic, natural approach to viticulture results in wines of distinction and intrigue, while retaining the epic drinkability for which Radford Dale is known. Nothing taste like Radford Dale.”

 

Pouring

 

2010 RADFORD DALE GRAVITY

2014 RADFORD DALE BLACK ROCK RED BLEND

2014 RADFORD DALE FREEDOM PINOT NOIR

2014 RADFORD DALE NUDITY - limited availability

2014 RADFORD DALE FRANKENSTEIN PINOTAGE

2015 RADFORD DALE CHARDONNAY

2015 RADFORD DALE RENAISSANCE CHENIN BLANC

2016 RADFORD DALE THIRST CINSAULT

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Joiseph Takeover
Aug
22
to Aug 23

Joiseph Takeover

  • Sager + Wilde | Wine Bar (map)
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Why bother?

Joiseph is the brainchild of winemaker Luka Zeichmann, a 25-yr old native of Burgenland in Austria whose first vintage under this label has been met with the sort of buzz you would not normally see until much later in one's career. His 6 very limited cuvées come from a total of one hectare of vines across various plots which Luka farms organically with utmost care and respect, a theme that carries through into the cellar where all the wines are made with no additions aside from a touch of sulphur prior to bottling. It is always a treat to come across a person so connected to nature, to his land, his vines, and the local winemaking traditions, and we are lucky here in the UK to be able to enjoy these rare wines of astonishing depth and character, one of only two other countries in the world where Joiseph wines can currently be found.

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Juicy Fruit
Aug
20
3:00pm 3:00pm

Juicy Fruit

Why bother?

Juicy Fruit is a collab between Charlie Prymaka (Wino) & Beni Giles (Music Producer + Composer) They will be playing at the Wine Bar so come and join us for a glass of wine and some sweet music.

'We play funk, boogie funk, disco and other scratched records. We are mates from school - live East & South East London. I import wine and Beni writes, records and produces music. We like to drink bottles and listen to Jaco Pastorius.'

Charlie Prymaka.

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Bryan MacRobert
Jul
25
to Jul 26

Bryan MacRobert

  • Sager + Wilde | Hackney Road (map)
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Why bother?

Bryan MacRobert is one of the leading lights of the new wave revolution in wine making coming out of South Africa. His wines are typical of the movement: more complex in nature, tighter fruit structure and generally with restrained alcohol making them now interesting and varied than standard new world wine.   Bryan splits his time between vineyards he owns in South Africa and Rioja; making small production hand-made wines of the highest calibre.

 

What we are pouring

Abbotsdale Chenin Blanc 2015

Abbotsdale Syrah 2015

Tobias 2014

Steen 2014

Steen 2015

Field Blend 2014

Field Blend 2015

Pinotage 2015

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Grower Champagne with Dominique Moreau
Jun
23
to Jun 24

Grower Champagne with Dominique Moreau

  • Sager + Wilde Wine Bar (map)
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Why bother?

June is “Grower Champagne Month” in the UK, and Dominique Moreau is coming from Champagne to celebrate at Sager + Wilde.  There are few wines in this world that exude such laser like precision, finesse, delicacy, and power as the Champagnes of Marie Courtin. The domaine is run by the energetic Dominique Moreau and is named after her Grandmother.


The farming here is biodynamic, yields are low and ferments are natural with elevage in used French Barrique. They are bottled with no dosage and express both varietal and vintage with excruciating clarity. Production is minuscule: sometimes less than 1000 six packs total.

A word from Dominique

"I'm very excited for our evening in London at Sager+Wilde Hackney Road. It’s such an exciting place, and we’re really honoured that Michael and his team have welcomed us to share our wines and story.  I look forward to a great evening with all of you to enjoy a taste of our special region of Champagne.” – Dominique Moreau

What are we pouring

Marie Courtin “Resonance” Blanc de Noirs 2013,
Marie Courtin “Efflorescence” Blanc de Noirs 2012,
Marie Courtin “Concordance” Blanc de Blancs Sans Soufre 2012

Book here

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Arnot-Roberts
May
22
to May 23

Arnot-Roberts

  • Sager + Wilde Paradise Row (map)
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 Why bother?

Childhood friends Nathan Roberts and Duncan Arnot-Meyers founded their winery in 2001. Nathan grew up around wine thanks to his grandmother’s marriage to Robert Mondavi and his father’s career as a cooper (Nathan now makes all the barrels for Arnot-Roberts), while Duncan had spent years making wine at Caymus, Groth, Kongsgaard and with Pax Mahle at Wind Gap.
The winemaking at Arnot-Roberts is decidedly low-intervention, with spontaneous fermentations and no interventions aside from conscientious additions of SO2.

A word from Duncan

"I'm excited to be pouring our wines for the guests at Sager+Wilde on our first wine trip to London. We are honored to have our wines in the passionate hands of Michael and his team and look forward to sharing our take on the bounty Northern California has to offer."

What are we pouring

Cabernet Montecillo 2013, Clajeux Cabernet Sauvignon 2013, Griffins Lair Syrah 2014, PN Peter Martin Ray 2015, Que Syrah Vineyard 2014, Syrah Clary Ranch 2014, Syrah Sonoma Coast 2015, Syrah Sonoma Coast 2014, Trout Gulch Chardonnay 2015, Watson Ranch Chardonnay 2015, RPM Gamay 2015

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Patrick Cappiello
May
19
to May 20

Patrick Cappiello

  • Sager + Wilde | Hackney Road (map)
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Why bother?

Patrick Cappiello is the Wine Director of restaurants Rebelle, Pearl & Ash, and the Renegade Wine Dinner. He is also the creator of Forty Ounce Wines, Chef Sommelier for Daniel Johnnes "La Paulée", and Food & Wine host for Playboy Magazine. 

Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National.

He has been featured in the New York Times, Food & Wine Magazine, Men's Journal, the New York Post, Martha Stewart, and many additional times in Wine Spectator issues. Mr Cappiello resides on New York City's Lower East Side. 

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Philippe Pacalet
May
17
to May 18

Philippe Pacalet

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Philippe Pacalet, Beaune

Why bother

Philippe Pacalet is one of the most exciting winemakers to emerge from Burgundy in a generation - indeed, his work was recently lauded by La Revue du Vin de France, who awarded him the prestigious Negociant of the Year prize for 2017.

Pacalet’s wines are consistently amongst the finest Burgundies we taste from barrel. A trained chemist, Pacalet comes from a winemaking background of great pedigree: he is the nephew of Marcel Lapierre, the legendary Beaujolais wine grower, and was formerly winemaker at Domaine Prieuré Roch. 

Pacalet is one of the leading figures in the natural wine movement in Burgundy, with a fastidious attention to detail and quality. Organic practises are strictly adhered to in the vineyards, he oversees the harvest personally, and in the cellar, he is adamant about removing anything from the vinification process that obscures the purest expression of terroir. This includes never destemming his grapes. 

What are we pouring

Whites: Nuits Saint Georges 2014, Chassagne Montrachet 2009 (magnum)

Reds: Moulin a Vent 2015, Chenas 2015, Moulin a Vent 2014, Chambolle Musigny 2014, Chambolle Musigny 2011 (magnum), Chambolle Musigny 1er Cru 2011, Nuits Saint George 2011 (magnum), Gevrey Chambertin Bel Air 2011, Charmes Chambertin 2011.

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Daniel Johnnes
May
16
to May 17

Daniel Johnnes

  • Sager + Wilde | Hackney Road (map)
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Daniel Johnnes, Founder, La Paulée de New York, San Francisco and co-founder, La Fete du Champagne at Sager + Wilde Hackney Road

Why Bother?

Daniel Johnnes  is a James Beard Award-winning American sommelier and wine entrepreneur, and is currently the Wine Director for Daniel Boulud's Dinex restaurant group. He is also known as the founder and host of La Paulée de New York and La Paulée de San Francisco which are inspired by the traditional Burgundian harvest celebration La Paulée de Meursault.

The Word from Daniel Johhnes:  

"I am thrilled to spend an evening with Sager & Wilde in a convivial atmosphere sharing wine the way wine is meant to be shared.  Among friends, wine lovers and those looking to spend a moment together without pretense."

What are we pouring?

Daniel has picked his favourite producers from our wine list but also bringing some rares all the way from NY! 

Expect unreal BTG list including a very rare B. Faurie Saint Joseph 2009, that was bottled in 2016. 7 years in foudre!!! and A Granges des Peres Blanc 2010.

Other featured producers: Agrapart, Lamy, Raveneau, Ramonet, Lafarge, Coche, Engel, Dutraive, Alliet, Gonon, Deletang, Guiberteau, Puffeney, Bernard Faurie, Clape etc.              

Click HERE to see other events with Daniel Johnnes in London

 

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Mee Godard
Apr
12
6:00pm 6:00pm

Mee Godard

A word from Mee:

"After studies in enology and viticulture at Oregon State University and Montpellier, I did work experience with several vineyards and cellars in Languedoc, Provence, Burgundy and Champagne. Yes, I worked at Lafon... 

In 2012 I decided to establish my estate in Beaujolais, since I really believe in the quality of this region. In 2013 I had the luck to find an estate in Morgon with 5 ha of vines on 3 climates: Corcelette, Grand Cras and even the Cote du Py. Since 2016, I also make some Moulin-a-Vent from Les Michelons.

My overall philosophy is to produce complex wines that are elegant, alive and ageworthy wine, aka vin de garde. As an artisan passionate about her work and the pursuit of perfection each day, I demand the best of myself in the vineyard as in the winery"


What are we drinking

Morgon Corcelette 2014, Morgon Côte du Puy 2014,
Magnums: Morgon Corcelette 2014, Morgon Côte du Puy 2014
Mee will also select her favourite whites from our list to pour by the glass.


What about food? 

We will be serving our full dinner menu or feel free to have just a glass and a snack.

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Lyrarakis wines
Apr
10
5:00pm 5:00pm

Lyrarakis wines

Why bother?

Domaine Lyrarakis, established in 1966 is located in the mountainous commune of Alagni (440m), south of the city of Heraklion, in Crete. The well-preserved 14th century stone-presses in the fields around the winery are a testament to the area’s long history of grape-growing and wine making.
 
The extensive portfolio consists of a range of monovarietal wines (Vidiano, Plyto, Mandilari, Assyrtiko, Vilana, Thrapsathiri, Kotsifali) – some from single, “premium” vineyard plots, as well as blends of indigenous with international varieties (Syrah, Cabernet, Merlot). 
 
What are we drinking?
2013 Lyrarakis Okto Red, 2015 Lyrarakis Dafni, 2016 Lyrarakis Voila Assyrtiko, 2016 Lyrarakis Vidiano, 2016 Lyrarakis Plyto

What about food? 
We will be serving our famous cheese toasties as well as some nibbles, charcuterie and cheese.

What's the format?
We are pretty easy going when it comes to our winemaker nights - you can talk to the winemakers as little or as much as you would like, there's no formal tasting, we will be pouring all wines by the glass and you just pay for what you order. If only everything in life could be as simple!

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Szent Tamas
Apr
3
5:00pm 5:00pm

Szent Tamas

The word from István Szepsy Jr.:

"We cultivate vines in eleven vineyards located mostly in Mád village, however we have parcels also in Tállya, Rátka and Tarcal. The structure and the size of the estate is determined for the creation of highest quality   wines. We want to be worthy of the philosphy of the vignerons of Mád. Our aim is to   introduce new techniques and winemaking methods to the wines of the area whilst remaining   true to the real values of the area.  And if we can achieve our aims, this will allow us to   heighten even further the recognition of the vineyards of Mád within Tokaj region. Our reasons behind choosing these old vineyards is that Szent Tamás Winery want to   produce real and unique terroir wines. In order to achieve this, we need vines in good   condition and at least 20-25 years old. We carry out an extreme greenharvest and we look   after our vines if they were our children. Our team is made up of young local people. Perfectly   ripe and healthy grapes is our aim, at whatsoever cost. We are continually learning the   potential of our vines, because we have never worked with many parts of the vineyards. After   three years we already see more or less what each vineyard might achieve in the long term.   We produce three categories: dry wines, aszú made with bunches with high concentration,   and pure aszú making. Our dry wines are released as single vineyard wines. We have been   experimenting with sparkling wine since 2009.We will soon find out after many long years ifit has been worth the wait. I seriously believe in the potential of Furmint to produce Sparkling   Wine. Szent Tamás Winery is member of Mádi Kör, and cultivates the vine according to the   strict order of Mádi Kör."

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Eric Texier
Mar
12
5:30pm 5:30pm

Eric Texier

"My winemaking is very old school and very minimalist : direct pressing for the whites, native yeasts fermentation, mostly in concrete vats. No fining ever. For the reds : no destemming, then crushing in most of the cases. Ageing from 10 to 48 monthes mostly in big concrete vats and big foudres. No fining no filtration. No addition of nothing prior to bottling. SO2 can be added up to 30ppm for the reds and 40ppm for the whites then according to the terroir and the vintages. About 20% are bottled without SO2 addition, but no systematic posture.

My main concern as a vigneron is the soil. After growing in a very academic organic way for a few years, I had the feeling that replacing herbicide by plowing, and chemical fertilizers by compost was a dead end. For the past 6-7 years, we’ve tried to tune up a no or minimum-till, no exogen input agronomic philosophy inspired by the works of M. Fukuoka, B. Mollison or M. Altieri."

Certified organic by Ecocert

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Wachter Wiesler
Mar
6
5:00pm 5:00pm

Wachter Wiesler

Christoph Wachter - Wiesler took over the family winery in 2010 when he was just 22, and with every new vintage his wines become more impressive. Christoph's focus is on Blaufränkisch and Welschriesling - two varieties that have long flourished on the iron rich slopes of the Eisenberg. He organically cultivates vines in some of the finest vineyards of the Eisenberg and its neighbouring appellations, and some of his older vines were planted 80 years ago by his grandparents’ generation. Above all, Christoph is dedicated to making terroir driven wines that pay tribute to local winemaking traditions. We have long been fans of Christoph’s wines and are thrilled to have him here to pour a selection of wines from the stunning 2014 vintage. 

Christoph will also be pouring a few special bottles of Blaufränkisch from the 80s and 90s. This is a rare opportunity to taste some Eisenberg wines with significant bottle age and experience the joy of aged Blaufränkisch.

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Peter Liem - Leading Light in Champagne
Feb
12
to Feb 13

Peter Liem - Leading Light in Champagne

  • Sager + Wilde Paradise Row (map)
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Why bother? I have been dreaming of having this Champagne mastermind at Sager + Wilde and it is humbling to see this come to fruition! Peter is an American wine writer and author of ChampagneGuide, an award-winning and highly acclaimed online guide to the wines and wine producers of Champagne. Liem has also served as the Champagne consultant for the 7th edition of The World Atlas of Wine, by Hugh Johnson and Jancis Robinson. Peter will be talking about the wines he has chosen for you to drink and we will pour a mind-bending range of Champagne ALL BY THE GLASS! The by the glass list to end all lists Drappier 1973, Moët & Chandon 1959, Pommery Avize Blanc de Blancs 1962, Pierre Gimonnet Gastronome 1989, Veuve Clicquot Rosé 1979, Pol Roger 1982, De Marceaux 1949, Vilmart Coeur de Cuvée 1993 .Suenen Oiry Grand Cru Blanc de Blancs vs. Lassaigne Brut Blanc de Blancs .Laherte Les Vignes d'Autrefois 2012 vs Prévost La Closerie Les Béguines .Benoît Lahaye Grand Cru Blanc de Noirs vs. Roses de Jeanne Les Ursules 2012  .Agrapart Extra Brut Grand Cru Complantée vs. Lassaigne Coteaux Champenois 2010 .Bérêche Extra Brut Rosé Campania Remensis vs. Vouette & Sorbée Saignée de Sorbée Rosé. .PHEW! In Peter's words "I thought it would be interesting to compare grape varieties in different terroirs. So Chardonnay from the Côte des Blancs vs. Montgueux, Meunier from the Coteaux Sud vs. Petite Montagne, Pinot Noir from Bouzy vs. the Aube. Plus as an alternate picture of terroir, Agrapart’s Complantée and Lassaigne’s terrific Coteaux Champenois blanc. Then two of the best rosés in Champagne, one blended and one saignée. On top of these I have chosen a selection of rare and older cuvées too."

Why bother?

I have been dreaming of having this Champagne mastermind at Sager + Wilde and it is humbling to see this come to fruition!

Peter is an American wine writer and author of ChampagneGuide, an award-winning and highly acclaimed online guide to the wines and wine producers of Champagne. Liem has also served as the Champagne consultant for the 7th edition of The World Atlas of Wine, by Hugh Johnson and Jancis Robinson.

Peter will be talking about the wines he has chosen for you to drink and we will pour a mind-bending range of Champagne

ALL BY THE GLASS!

The by the glass list to end all lists

Drappier 1973, Moët & Chandon 1959, Pommery Avize Blanc de Blancs 1962, Pierre Gimonnet Gastronome 1989, Veuve Clicquot Rosé 1979, Pol Roger 1982, De Marceaux 1949, Vilmart Coeur de Cuvée 1993

.Suenen Oiry Grand Cru Blanc de Blancs vs. Lassaigne Brut Blanc de Blancs

.Laherte Les Vignes d'Autrefois 2012 vs Prévost La Closerie Les Béguines

.Benoît Lahaye Grand Cru Blanc de Noirs vs. Roses de Jeanne Les Ursules 2012 

.Agrapart Extra Brut Grand Cru Complantée vs. Lassaigne Coteaux Champenois 2010

.Bérêche Extra Brut Rosé Campania Remensis vs. Vouette & Sorbée Saignée de Sorbée Rosé.

.PHEW!

In Peter's words

"I thought it would be interesting to compare grape varieties in different terroirs. So Chardonnay from the Côte des Blancs vs. Montgueux, Meunier from the Coteaux Sud vs. Petite Montagne, Pinot Noir from Bouzy vs. the Aube. Plus as an alternate picture of terroir, Agrapart’s Complantée and Lassaigne’s terrific Coteaux Champenois blanc. Then two of the best rosés in Champagne, one blended and one saignée. On top of these I have chosen a selection of rare and older cuvées too."

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Laurent Cazzotes
Jan
19
to Jan 20

Laurent Cazzotes

  • Sager + Wilde Paradise Row (map)
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Meet Laurent Cazottes
And taste the best eau-de-vie on the planet

Thursday 19th January
Sager + Wilde Paradise Row
Book from 6PM onwards

 

Why bother?

Having met Laurent for the first time during at the RAW Berlin, I couldn't help but dreaming up a night with him here in London. Laurent's spirits are nothing short of mind blowing!


The Distillery

Cazottes applies interesting methods of production and biodynamic agriculture at his estate and, to that end, has recently planted 400 pear trees, 80 green gage plum trees and also vines of the forgotten local grapes Mauzac, Prunelard and of Folle Noire. He produces a variety of brilliant eau-de-vie such as apple, pear, plum and also a few rare and wonderful liqueurs.


What are we drinking

Eaux-de-vie: Noix du Pays D`Oc 2012, Aperitif du Fleurs de Sureau 2013, Liqueur de Prunelle 2013, Liqueur de Coing Sauvage 2014, Liqueur de Tomate 2014

Wines: Champetre Mauzac Blanc 2015, Champetre Braucol Rouge 2015


What about food? 

You can drop by for just a taste or stay, drink more, and have dinner to soak it all up!

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Pete Stolpman
Jan
18
to Jan 19

Pete Stolpman

  • Sager + Wilde Paradise Row (map)
  • Google Calendar ICS

Join us for dinner with Pete Stolpman
And drink a whole lot of his wines

Wednesday 18th January
Sager + Wilde Paradise Row
Book from 6PM onwards

 

Why bother?

Pete's family were pioneers back in the 90's when they planted Northern Rhone varietals in this rough corner of California.
Thanks to their hard work with Sashi Moorman and Ruben Solorzano, the wines have a unique sense of place that defines a Syrah you cannot find anywhere else.

The Winery

Stolpman Vineyards lies on a coastal Limestone outcropping in the Ballard Canyon AVA of Santa Barbara County. All wines are fermented naturally without sulfur ensuring that a special fruit purity sings across the lineup.
 

What are we drinking

2014 Estate Roussanne, 2014 Estate Syrah, 2012/13 Originals Syrah, 2013 L'Avion Roussanne, 2014 Carbonic Sangiovese and 2015 Para Maria 'de los Tecolotes', made by Ruben and his wife in honour of the 'Tecolotes' (The Night Owls) harvesting in the cool of the night.


What about food? 

You can come by for just a glass, or stay and have dinner from our delicious à la carte menu too

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SABER + WILDE
Dec
31
to Jan 1

SABER + WILDE

"SABER + WILDE"
SABER IN STYLE

Grower Champagne + Grilled Cheese
Free Entry
Hackney Road  | 6pm - 6am

Entering the new year in true Sager Style, we will celebrate every hour (well it is Midnight some other time zone, innit?) 

We will be pouring a lot of Grower Champagne, and open bottles in the traditional way by cutting the top of the bottles with a Saber.

Heaps of Exciting Champagne, all by the glass!

BOOK FOR SABER + WILDE

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BACK IN THE DAY | A 90s NEW YEAR'S EVE THROWDOWN
Dec
31
to Jan 1

BACK IN THE DAY | A 90s NEW YEAR'S EVE THROWDOWN

BACK IN THE DAY
A 90s NEW YEAR'S EVE THROWDOWN

DJ | 90s Booze | Snacks
Free Entry
Paradise Row | 11pm - 3am

The Music
Get in your best New Year's Eve gear, and dance the night away to your favorite songs from the 90s - think Jay-Z, Biggie, Britney, Christina, etc.

The Food
Roast Pork Rolls
Fried Shrimp Sandwich
Chicken Salt Chips

Ultimate 90s Pick 'n' Mix
Pick your Spirit, pick your mixer!
Vodka Tango, Vodka Tizer, Cheeky Vimto, Rum and Lilt, Campari Irn-Bru...

Come for dinner, stay all night
We are also hosting a nearly sold out Five Course Dinner from 6pm - 11pm, Your £55 ticket includes free admission to the party and a glass of fizz - Reserve here
 

BOOK FOR THE NYE PARTY

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Rajat Parr
Dec
12
5:00pm 5:00pm

Rajat Parr

Rajat Parr Party

Meet and drink with one of our biggest icons

 

Why bother?

If it wasn't for Raj, Sager + Wilde wouldn't exist.

Rajat Parr has been a major influence in Michael Sager's life and career with Michael having worked for Raj at RN74 back in San Francisco and ever since the two have fostered an even stronger relationship. We were the first people to pour Raj's wines from Sandhi and Domaine de la Côte in the UK and it was for these wines that we decided to open Sager + Wilde Paradise Row (back then Mission) in 2013 with a focus on the New California.


What we are pouring

All wines Raj has ever made or been involved with plus a whole range of his favourites and rares from across the globe!

Bookings are limited and will fill up quickly.

BOOK HERE
 

 

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Pedro Parra
Dec
6
5:00pm 5:00pm

Pedro Parra

Pedro Parra

Terroirist par excellence

 

Why bother?

"The very year we conceived Sager + Wilde was when working for Pedro in Argentina. It was one tough harvest and also my first. Learning from such a larger than life persona and seeing how humbly Pedro is sharing his knowledge and passion made us want to bring this passion to London. It was there and then, in Cauquenes, in the very southern part of Chile, where we dreamt up our first drinks list for Sager + Wilde, sitting in the modest kitchen of Pedro's farmhouse after the long hours in the winery. 

I am ecstatic to have Pedro with us on the 6th!"

Michael Sager


What wines are we drinking?

All of the wines Pedro is involved with.

Clos de Fous (Chile), Pedro Parra y Familia (Chile and France) and Altos los Hormigas (Argentina).

 

BOOK HERE

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Bryan MacRobert
Dec
5
5:00pm 5:00pm

Bryan MacRobert

Bryan MacRobert

Why bother?

As part of the new wave sweeping through the wine world some regions stand out more than others.  The Swartland Independent Producers and self-appointed appellation has become synonymous with the new wave scene in South Africa, home to some of the most interesting winemakers in the country. 

Bryan MacRobert is a member of the Swartland Independent Producers and will be with us on Monday night to talk about his wines and his philosophies.  Bryan makes wine which is very true to the Swartland style – excellent fruit from some of the coolest parts of the region, minimal intervention and judicious use of oak combine to make genuinely interesting and delicious wines.


Wines available on the night

2014 Steen, Abbotsdale, Tobias and the Field Blend

 

BOOK HERE

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