Contact Us

We would love to hear from you! If you have any questions or comments, please do not hesitate to reach out. If you would like to learn more about any of our affiliates, please see below or visit Saison Hospitality.

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We can also be reached directly by email at info@saisonwinery.com or phone at (831) 331-0673.

Saison Cellar

Saison Cellar

Saison Cellar is a group of individuals committed to the common goal of sharing our love of wine and service to enrich the lives of our customers. In addition to selling wines, we provide full spectrum wine related services: cellar acquisition, cellar consultation and management, private sommelier tastings, guided wine tasting trips worldwide and investment strategy.

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Saison Cellar & Wine Bar

Saison Cellar & Wine Bar is a wine bar, personal cellar storage, and event space. The wine list features hyper-local labels and a heavy focus on Burgundy and the Rhone Valley. Signature dishes from San Francisco-famed Maison Nico as well as local specialty cheese boards are served with warmth and world class hospitality to complement the deeply personal wine collection.

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Saison red brick exterior

Saison

Saison launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar and developing into a renowned two Michelin-star restaurant. This San Francisco institution is an open wood fire restaurant emphasizing the bounty of California’s evolving terroir under the leadership and vision of Executive Chef Richard Lee. It is driven by his dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Saison has one of the country’s largest and most remarkable selections of Old and New World wines, with a special emphasis on Burgundy and a full offering from our Saison Winery by co-founder and winemaker Mark Bright.

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Angler San Francisco

Angler San Francisco

Angler is a Michelin-starred sea-life focused restaurant on the Embarcadero waterfront with views of the expansive wood burning hearth and the San Francisco Bay. The menu is a collection of local bounty. Each day’s inspiration is drawn from the products themselves and is an articulation of their natural flavors, served at their peak taste. We work with a small group of fishermen and women, hunters, gatherers, ranchers, and farmers to find and follow microclimates that produce the highest quality products in local existence. All of the cooking revolves around open wood fire and a fireplace designed for our unique methodology, techniques, and tools for extracting the best tastes in our products.

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