Saying goodbye to Patrick

By on 07/10/2012

On Thursday 4th October, a Thanksgiving Mass was held for Patrick Sandeman at the Church of the Immaculate Conception, Farm Street. The last seat in this huge church was taken twenty minutes before the service began, a testament to the wide regard and affection in which Patrick was held.

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The Times on Patrick Sandeman

By on 29/09/2012

The Times obituary of Patrick Sandeman elicited the simple one word response "fantastic" from one of his lifelong best friends today. I could tell you who wrote it, but apparently I'd have to kill you, so we just have to say thank you to the ether for a very professional and felt piece which crammed a lot into the (decent amount) of space.

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Patrick Sandeman

By on 26/09/2012

  Patrick Sandeman Many of you have heard of the terrible news from the weekend. Many have written and emailed and we and Patrick’s family are grateful for it. For those who have not yet heard, it is with great sadness that I have to tell you that Patrick Sandeman died in a skydiving accident on Saturday.

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Celebrate our latest award with a FREE bottle of Barnaut.

By on 12/09/2012

Last night we picked up the award for London Wine Merchant of the Year 2012 at the International Wine Challenge - for the fourth year in a row! Once again Lea & Sandeman had to fight off stiff competition to win this award, and far from being complacent we are already thinking about how we can improve every aspect of our business in order to be in line for next year's award.

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Sacrificing wine to the Inca Gods

By on 05/09/2012

Many things have been done to wines over the centuries in the name of improved quality. Much of the world’s best wine, for instance, is poured into oak barrels for various (often surprising) lengths of time. Casks of Madeira used to be shipped to India and back and, even, left out in the rain.

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Grouse about Burgundy.

By on 29/08/2012

Very generous friends of mine recently invited me to join them for a grouse dinner at White's club in St James'. Having ordered a very fine Chablis to accompany our starters (delicious smoked eel with a fiery but creamy horseradish sauce) the conversation turned to red wine, and what to drink with our grouse.

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