Beaujolais Nouveau

This November, we're hosting Beaujolais Nouveau with Christophe Pacalet, a celebration of natural wine and the revolution that changed Beaujolais forever.

Uncorking the evening

On the 19th of November, we're celebrating Beaujolais Nouveau at Emberwood with Christophe Pacalet, one of the region's most brilliant winemakers, and Claire Thevenot, Vins Clairs.

From 6 pm to 9.30 pm, linger later if you please.

Christophe will be here all evening to share the story of the region and answer your questions about Gamay and the Crus. We begin with the just released Beaujolais Nouveau 2026, then move through a discovery of Beaujolais's best terroirs, with magnums on pour throughout the evening and a menu Exec Head Chef David has built to pair with the occasion.

This is a celebration, an excuse to free-pour Beaujolais, enjoy an Emberwood menu with a gentle nod to France and settle in for a very good evening around the table.

£90 per person, including a three-course menu and Beaujolais Nouveau.

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Meet Christophe Pacalet

Christophe is the nephew of Marcel Lapierre. If that name means something to you, you already understand why this matters. Marcel, alongside Jules Chauvet, ignited the natural wine revolution in Beaujolais. He changed how an entire region thought about wine. And Christophe grew up inside that revolution, immersed in the cellars of Morgon, trained by his uncle, inheriting a philosophy that shapes everything he makes today.

Now he makes wines across nearly all ten Beaujolais Crus. Old vines. Minimal intervention. The kind of winemaking that trusts the vine, trusts the soil, trusts the vintage to be itself. His wines capture the pure, vibrant character of Gamay that Marcel championed, but with Christophe's own voice, his own understanding of what Beaujolais can be.

Christophe will be here all evening, taking us on a genuine conversation about Gamay, about the Crus, about what makes Beaujolais matter.

Wine Dinners

Join us for a series of intimate wine evenings. With limited guests, the hearth, a sommelier who knows where to look and a chef who listens to the season.