Alois Lageder Takeover
Oct
31
to Nov 1

Alois Lageder Takeover

Why bother?

Located in the German-speaking village of Magreid, the Alois Lageder family winery is home to some of the best wines from Alto Adige. Established in 1823, the winery is now in the hands of the family’s fifth and sixth generation, with Alois and Alois Clemens Lageder.

Using biodynamic practices since 2004, the 50ha domaine is run on a completely sustainable basis. With this holistic approach, plenty of creativity and an experimental spirit, Alois Lageder produces wines that reflect the diversity of this unique Northern Italian region.  Animals have been introduced into the vineyards, allowing for more sustainable weed and pesticide control, and cattle, donkeys and sheep graze between the vines, olive and loquat trees.

Comet Series

Lageder’s flagship Comet wines go beyond frontiers. They are the results of small batch (usually single barrel) experimental winemaking, with little or no sulphur used throughout the process, to represent terroir like nothing else. 

Like the trailblazing comets hand painted on each label, their Comet wines are unique. They reflect the joy of experimentation and the constant striving for higher quality. And like the comets, they leave an impression. 

What are we pouring?

2017 Alois Lageder Riff Pinot Grigio £7

2017 Alois Lageder Veratsch - Schiava £8

2017 Alois Lageder Pinot Grigio Dolomiti IGT £8.5

2016 Alois Lageder Pinot Noir £10

2016 Beta Delta Chardonnay Pinot Grigio Lageder £10

2015 Alois Lageder Moscato Giallo £10

2016 Alois Lageder Porer Pinot Grigio £10.5

2016 Alois Lageder Haberle Pinot Bianco £10

2015 Alois Lageder Forra Manzoni Bianco £10.5

2015 Alois Lageder Am Sand Gewurztraminer £11

2017 Alois Lageder Romiberg Schiava £12.5

2015 Alois Lageder Lowengang Chardonnay £13.5

2014 Alois Lageder Krafuss Pinot Noir £13.5

Comet Series

2016 Alois Lageder BLA £13.5

2016 Alois Lageder CHE £13.5

2016 Alois Lageder NATSCH £13.5

2015 Alois Lageder PIPO £13.5

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Four Pillars Gin Brunch
Oct
6
11:00 AM11:00

Four Pillars Gin Brunch

Why bother?

Because we're not sure if you will quite have had your fill of Gin after Wednesday, (and Jimmy Irvine) we will be serving (well, he will be making) some of his Brunch inspired creations, perfect for those of you who may have hit it a little hard on Friday!

The format is the same and food will be in the form of our usual Brunch menu, our most recent one can be found here. We will also have a little Four Pillars inspired dish on there too...

What are we drinking?

Our Favourite G&T 

Four Pillars Rare Dry Gin, Fever Tree Mediterranean Tonic Water, Orange

Wave Racer

Four Pillars Rare Dry Gin, Orange + Rhubarb, Sparkling

Sager + Wilde Snapper

Four Pillars Rare Dry Gin, House Spices, Lime, Tomato

Wilbur

Four Pillars Spiced Negroni Gin, Carrot, Habanero, Orange Capsicum

Gin-a Colada

Four Pillars Navy Strength Gin, Coconut Whey, Salted Lime, Pineapple Caramel, Umbrella + Freshly Grated Nutmeg

All at £7.50

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Four Pillars Gin Dinner
Oct
3
to Oct 4

Four Pillars Gin Dinner

Why bother?

For those of you who haven't heard Four Pillars is the new Gin making waves at the moment; It's a small distillery in the Yarra Valley in Australia in fact, when it launched back in 2013, Four Pillars Gin was amongst the first wave of craft distillers to produce a gin in Australia.  

It's the brain child of wine making and marketing duo Stuart Gregor and Cameron Mackenzie, along with brand guru Matt Jones.  It was another impressive crowdfunding tale (which at the time wasn’t as common place as it is today), and as well as strength in the Gin sector, it served as a reminder that the romance for craft spirits and small scale production holds wide appeal - it's stil distilled in small batches of 450 bottles per batch.

Dinner is in the form of three courses each paired with a cocktail created by Jimmy Irvine - a name some of you may heard before but somewhat of a legend in Australia's bar scene. We have also incorporated the varying Gins in the Dinner menu, both menus created exclusively for this evening.

Tickets are £65 and include the below food and drink, and are non refundable. We will also be serving some after dinner Four Pillars G+T's and Classics - things like Negroni and Martini.

What are we eating + drinking?

Arancini

Kina
Four Pillars Rare Dry Gin, Lemongrass, Quinaquina + Grapefruit Oils  


* * *

Beetroot and Four Pillars Gin Cured Salmon with Pickled Elderberries, Créme Fraïche, Rye + Coriander Cracker

Worthington
Four Pillars Navy Strength Gin, Pickled Sage + Onion, Regal Rogue Dry

* * *

55 Day Aged Roast Pork + Sausage with

Botanical Spiced Choucroute and Rosti

Cirrus
Four Pillars Spiced Negroni Gin, Sour Carrot, Burnt Miso

* * *

Lemon and Lavender Tart with Honey Meringue and Four Pillars Gin Soaked Blackberry.

Jacaranda
Four Pillars Rare Dry Gin, Salted Lavender, Citrus with Bloody Float

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Scott Shultz from Jolie - Laide
Jun
8
to Jun 9

Scott Shultz from Jolie - Laide

Why Bother?

One of the things that makes California’s wine scene so inspiring is the freedom that so many young wine-makers have to embark on their own projects. When Chicago native Scott Schultz decided to branch out on his own after working for various superstar winemakers in Napa and Sonoma, he did it with the full backing and confidence of his mentor at Wind Gap, Pax Mahle.

Scott continues to work alongside Pax, but his Jolie-Laide label has already turned enough heads to suggest that the wines will go on to become some of the most sought-after in the state, it was Scott’s take on Trousseau Gris that put him on the map initially, but his work with Gamay, Syrah, Grenache and most recently Melon, Pinot Gris and Valdiguie that have put him firmly at the front of the alt-California winemaking scene, unconventional grapes, hunting for great but unheralded vineyard sites, always making the wines in a way that lets the fruit and vineyard fully express themselves.

Native yeast whole cluster fermentations, carbonic maceration, neutral wood, concrete eggs, skin contact and foot treading are all expressions that you hear across the range. The wines balance pure expressive fruit, tension, complexity and concentration in a way that it is no surprise Scott is being heralded as one of California’s most exciting wine-makers. The wines are made in small quantities and are in huge demand, so it goes without saying that any opportunity to purchase the wines should not be missed.

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Meet the new generation of Champagne makers:  Vouette & Sorbee, Clandestin and  Ruppert-Leroy
Jun
7
to Jun 8

Meet the new generation of Champagne makers: Vouette & Sorbee, Clandestin and Ruppert-Leroy

These three like-minded friends grow their vines following biodynamic principles and vinify without additives to perfectly express their vineyards' geological nuances. They are located in the Côte des Bar, the southern tip of Champagne in the Aube department, which takes its name from the villages Bar-sur-Seine and Bar-sur-Aube. 
 

Bertrand Gautherot (Vouette & Sorbée) is a pioneer; he was the first to shine a light on the incredible potential of the Côte des Bars, emerging out of the shadow of their illustrious neighbours. His meticulous bio-dynamic viticulture, burgundy-like obsession with terroir brought him to make wines from single varietal, vineyard and no dosage. 

Benoît Doussot started to assist Bertrand at Vouette & Sorbée few years ago, having previously worked for Jean-Philippe Fichet in Meursault. Bertrand himself commented that he has learned a lot about barrel ageing thanks to Benoît. They both started a joint venture in 2015 called Clandestin to make terroir-driven champagnes from specific geological strata in the Aube. 


Bénédicte Ruppert and Emmanuel Leroy started off in 2010 and work on a micro scale high up in the hills of Essoyes. Their champagnes reflect specific terroirs and are made without addition of sulphur at any stage of the process. They are very pure, harmonious and as production is tiny it will be a real treat and amazing opportunity to drink through their range! 

 

What are we pouring?

We are pouring some super rare Champagnes by the glass, you just pay for what you order. Prices ranging from £11-18. The Winemakers will be on hand to chat through the wines if you wish, answer any questions or just cheers a glass with! We will be serving alongside our normal a la carte menu. 

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Craig from Testalonga and Jurgen from Intellego
May
7
to May 8

Craig from Testalonga and Jurgen from Intellego

About Craig:

After travelling extensively in Portugal and Austria learning his craft Craig Hawkins returned to South Africa and became the winemaker at top Swartland estate Lammershoek. Craig now makes his own wines from various small, organic vineyard sites in Swartland and makes his wine naturally, with as little intervention as possible. Based in Bandits Kloof, Eendekuil, Piketberg, Swartland. 

About Jurgen: 

Jurgen worked with Eben Sadie for a vintage in Spain (at Terroir Al Limit in Priorat) and also South Africa. He did further stints in France (at Matassa with Tom Lubbe, Stephane Ogier, Roc d’Anglade) and in New Zealand and Russia (where he made the premium wines for a big winery during 2008 and 2009). Subsequently, he worked for 4 years at Lammershoek with Craig Hawkins, but since January 2015 has solely concentrated on Intellego and renting vineyards for his project. Based in Paardeberg and Kasteelsig, Swartland. 

 

What are we pouring?

White

 Testalonga Baby Bandito ‘Keep On Punching’  7.5

Testalonga ‘Hallelujah Chicken Run’  11.5

Intellego Chenin Blanc  9

Orange

Testalonga ‘Mangaliza’ SKIN  11.5

Intellego ‘Elementis’ SKIN Chenin  10.5

Red

Testalonga Bandito ‘Monkey Gone Heaven’  11.5

Testalonga Bandito ‘Queen of Spades’  11.5

Intellego ‘Kedungu Red’ Blend  £7.5

Intellego Syrah  9.5

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Jerome Prevost Dinner
Apr
26
to Apr 27

Jerome Prevost Dinner

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

Why bother?
We are incredibly honoured and humbled to doing a winemaker evening with the enigmatic Jerome Prevost on April 26th. To have one of the best winemakers in Champagne pouring some of his rarest wines in a even rarer foray out of France is a major event for us here at Sager + Wilde and of course, you! Jerome is a man of many talents and this evening will be one of our biggest and best winemaker events yet. Come and try what is in our opinion the best grower champagne going around.

'Today there are a handful of wines from elite, artisanal grower-estates in Champagne that have attracted a nearly cult-like following. One of the most sought-after of these is the meunier of Jérôme Prévost. Prévost’s two hectares of 40-year old meunier vines are all located within a single vineyard, Les Béguines. The soils of Les Beguines are a mix of sand and calcareous elements, which are filled with a number of tiny marine fossils leftover from this period. Generally speaking, Prévost makes only one wine which is always from a single variety (meunier), a single vineyard (Les Béguines) and a single vintage. Emphasis is firmly placed on the vineyards rather than the cellar, and the work done according to natural rhythms, without chemical pesticides or herbicides of any sort. Comparatively, the winemaking is as natural as the vinegrowing: the wines are fermented and aged in 450- to 600-liter barrels, fermentation is always with indigenous yeasts, and the wines are bottled late with a minimum amount of sulfur and without fining, filtering or cold-stabilization.'

Peter Liem     


We will pour a range of Jerome's wines by the glass and in flights for you to try. We are shipping all of these wines directly from his domaine and are sure to have a few rare goodies in the mix. Jerome will be around to chat about his wines and the world of wine in general. This will be a casual affair in the usual Sager + Wilde style with plenty of banter.

Anticipate for this to be a very busy night and book ahead of time.
On another note, check out Jerome's instagram, we love his photography.

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Alsace Cru Terroir
Mar
4
5:00 PM17:00

Alsace Cru Terroir

Why bother?

We are bringing you a whole host of winemakers for this event, check out the wineries below.  We will be pouring from magnums and pricing the wine around £5 a glass so it's a great bargain and chance to try some tasty Alsace wines. At this price maybe you could have one of each? I mean it is a Sunday....

 

Domaine Bott-Geyl

Jean-Christophe Bott and his ancestors have been winegrowers in Beblenheim in Alsace in France since 1795.  Jean-Christophe has been responsible for Domaine Bott-Geyl since 1993, transitioning the vineyards to organic in 2000 and then biodynamic in 2002.

In the vineyards he concentrates on low yields and in the cellars he oversees the vinification in the most natural and minimalist manner. The whole art is to bring together tradition and modernity, to perpetuate the vignoble for posterity and to protect its ecology.

Today, Domaine Bott-Geyl has the good fortune to tend 15 hectares of vines including 6 Grands Crus and 4 Lieux-Dits. They strive to bring out the natural and unique qualities of each of the terroirs and to conduct the vinification to show the unique character of each wine.

The Domaine consists of 80 parcels spread out over seven communes from Ribeauvillé to Kientzheim in the heart of the region nicknamed the “the Pearls of Alsace”.

 

Domaine André Kientzler

The Kientzler Vineyard has been handed down from father to son over five generations, sustaining their passion for outstanding dry and gastronomic wines. Grown with great respect of land and environment, our vines cover 13,8 hectares including 4,4 hectares of land classified Grand Crus, spread over the villages of Ribeauvillé, Bergheim, Hunawihr and Riquewihr.

 

Domaine Marc Kreydenweiss

The winery is located in Andlau, in Alsace, between Strasbourg and Colmar, in the area called "Piemont des Vosges". Nestled at the bottom of the mountains, the vineyard has the benefice of a continental climate and the soils are based on a mosaic of terroirs which are completely different from each other in term of geology : pink sandstone (g.c. Wibelsberg), black slate (g.c. Kastelberg and blue slate (Clos du Val d'Eléon and Clos Rebberg) and marls and limestone (g.c. Moenchberg). 

Marc Kreydenweiss transmitted his passion of the wine, terroirs and biodynamical to his children. Antoine Kreydenweiss took over the management of the vineyard in 2007. He is accompanied by his wife Charlotte, their daughters Zoe, Lilou and Leonie, the whole team and his horse. Together they show the same passion : create wines with personality and reveal soul of each terroir.

 

Domaine Albert Mann

The Domaine Albert Mann is located in Wettolsheim, village on the Alsace wine road, next to Colmar. The brothers, Maurice and Jacky Barthelmé, assisted by Marie-Claire and Marie-Thérèse, manage the family estate. Together, they exploit 23 ha of vineyards which are situated on 9 villages.

Since 2000, all wines are certified in organic culture by Ecocert. They begin first experimentation culture biodynamic in 1997, over the years, the entire of the domain is cultivated in this philosophy and since 2010, all wines are controlled and certified Biodyvin by Ecocert.

Our estate wants to produce a wine in harmony with the nature. The soil and the vine are our capital. The wine-growers are themselves the basement ; they have to continue and to valorise the work of their ancestors.

 

Domaine Meyer-Fonne

Meyer-Fonne is a family business working 15 hectares in Katzenthal. Félix Meyer is the third generation of winemaker. The wineyard covers seven communes,  five grands crus and for lieux-dits. The nature of the soils, the relief of the land and level of exposure are thereford very varied. Our task is to adapt our work to the nature of each parcelle or plot of land in order to obtain the best out of each.

 

Domaine Weinbach

Established as a Capuchin monastery in 1612, Domaine Weinbach is a family Domaine run by Catherine Faller and her sons Eddy and Théo, and considered as one of the finest estates in France. The 72 acres of Domaine Weinbach are some of the finest vineyards on the hills and valley of Kaysersberg. They include the prestigious Grands Crus Schlossberg, Furstentum, Mambourg and Marckrain, as well as the renowned Altenbourg and Clos des Capucins, each of which imparts its individual character to the wines. All of the Domaine’s wines are produced from estate grown grapes. Great care is taken to ensure that quality and terroir authenticity are first achieved in the vineyards. Biodynamic and organic viticulture, low yields, hand picking of grapes at their optimum maturity, and slow, natural yeast fermentations in ancient, large oak casks, all contribute to the intensity, complexity, balance and finesse of the wines.

 

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Rajat Parr and Pax Mahle
Feb
18
3:00 PM15:00

Rajat Parr and Pax Mahle

Why bother?
Pax and Raj have not only been big inspirations behind Sager + Wilde, but they have now become close friends of ours. Join us for a winemaker takeover of astronomic scale and drink through the kaleidoscopic range of their pure expressions of Californian terroir.

 

What are we pouring

Pax
2016 Carignan ‘Testa Vineyard’ | Medocino | Pax Wines
2016 Syrah ‘Sonoma hillsides’ | Sonoma | Pax Wines  
2015 Chenin Blanc ‘Buddha’s Dharma’ | Mendocino | Pax Wines  

Raj
2014 Pinot Noir | Santa Rita Hills | Domaine de la Cote
2014 Pinot Noir 'Salem' | Eola Amity Hills | Evening Land Vineyards
2014 Chardonnay | Santa Rita Hills | Sandhi

Raj and Pax will also pour the following wines BTG on the night:
2015   Lousas ‘Parcela Seoane’ | Ribeira Sacra | Envinate
2014   Saint Joseph | Pierre Gonon
2016   Julienas ‘Cote de Bessay’ | Domaine David Chapel
2015   Arbois Chardonnay ‘Les Graviers’ | Tissot
2014   Bourgogne Aligote | Domaine Roulot
2015   Vin de France ‘Les Ongles’ | Stephane Bernaudeau

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Stella di Campalto
Jan
29
5:00 PM17:00

Stella di Campalto

Why Bother?

When I first heard about Stella's wines, it was from winemaker Jeremy Seysses from Domaine Dujac in a long car journey together from Burgundy to the Loire back in 2014. Star-struck, I was asking Jeremy about his favourite wines and Stella's Brunello came up. I have been buying up every bottle I can find since, and am beyond excited to host Stella on Monday!
Michael Sager

Stella discovered Montalcino in 1991, via a passion for olive oil, still her other main crop today. In 1992 her family bought the San Giuseppe estate surrounding the winery, with the majority of the land covered in old 1920s olive trees. Since releasing her first wine in 2001, Stella has worked and learned hard in order to become one of the most talked about producers of Brunello di Montalcino. Stella will join us to share her recently released Rosso 2013 and Brunello Riserva 2011.


A word from Stella
'Here at the Winery, we work hard to preserve the harmony of the natural environment – we feel fortunate to be guests in a generous land protected by Mount Amiata. We have every intention of continuing to be a small-scale producer with just a few plots – this way, we can walk around our vineyards personally and get to know them a little better every day.'
 

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Strekov1075
Nov
7
5:00 PM17:00

Strekov1075

Zsolt Sütő started to cultivate 12 hectares of vines near the village Strekov in Slovakia in 2002. In 2009, he converted his plots to sustainable farming. The region’s microclimate ensures a long optimal ripening season as the temperature is moderated by the Danube river. The top layer of soil consists of clay-loam, which lies above the marine sediments, sandstone and limestone veins. 

Zsolt grows indigenous varieties from the Carpathian Basin such as Welschriesling, Grüner Veltliner, Blauer Portugieser, Blaufränkisch and Saint Laurent. Zsolt cultivates his vines by hand and mainly trains them as bush vines in order to force their roots to go deeper making them less sensitive to drought.

In the cellar at Strekov 1075, wines ferment spontaneously in barrels and open vat fermenters without any intervention and avoiding the use of sulphur as much as possible. Zsolt uses both traditional and experimental methods such as skin maceration, long lees contact or ageing under flor.

Wines we will be pouring.

Cremè #1 NV (Devin)

Rizling – Veltlin 2015 (Welschriesling, Grüner Veltliner)

Veltlin ouillé 2015 (Grüner Veltliner)

Nigori 2015 (Welschriesling)

HEION 2015 (Welschriesling)

Portugal 2016 (Blauer Portugieser)

Pinot Noir 2016

Frankovka 2015 (Blaufrankisch) 

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Gramona
Oct
18
5:00 PM17:00

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
5:00 PM17:00

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)
  • Google Calendar ICS

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
3:00 PM15:00

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)
  • Google Calendar ICS

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)
  • Google Calendar ICS

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)
  • Google Calendar ICS

 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)
  • Google Calendar ICS

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

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

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

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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
6:00 PM18:00

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
5:00 PM17:00

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
5:00 PM17:00

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
5:30 PM17:30

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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