This event has ended.
Breaking away from conventions and familiar paths is a risk that winemakers are, more often than not, willing to take.
Whether it is experimenting with skin macerations in Champagne or rescuing overlooked or almost extinct indigenous grapes, what these growers share is a common desire to explore new ideas and techniques, in the vineyard and in the cellar.
Join us for a dinner to discover the stories of these rebels and pioneers, and their fresh and sometimes unusual take on winemaking.
The intimate group will enjoy a special menu by Chef Seb Myers, accompanied by some of our favourite bottles from our cellar.
The Wines:
Champagne Etienne Calsac Les Revenants NV (Pinot Blanc 50%, Petit Meslier 43%, Arbane 7%)
Champagne Vouette & Sorbée Textures 2015 (Pinot Blanc)
Savoie Domaine Belluard Le Feu 2014 (Gringet)
Abruzzo Valentini Trebbiano d'Abruzzo 2009 (Trebbiano)
Piedmont Bartolo Mascarello Freisa 2016 (Freisa)
Piedmont Giuseppe Rinaldi Rosae 2017 (Ruché)
Corsica U Stiliccionu Sottu Scala 2014 (Sciaccarellu)
Jurançon Domaine Lajibe Serres-Sèques 2018 (Petit Manseng)