Wine Dinner: Left Field

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 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%

2015 Champagne Vouette & Sorbée Textures Pinot Blanc

2014 Savoie Domaine Belluard Le Feu Gringet

2009 Abruzzo Valentini Trebbiano d'Abruzzo Trebbiano

2016 Piedmont Bartolo Mascarello Freisa Freisa

2017 Piedmont Giuseppe Rinaldi Rosae Ruché

2014 Corsica U Stiliccionu Sottu Scala Sciaccarellu

2018 Jurançon Domaine Lajibe Serres-Sèques Petit Manseng