Vanya & Marc-Olivier’s Niche

The Wines

1. Les Années Folles 2018, Jean-Pierre Robinot

Peppery Pineau D’Aunis to open up the taste buds! The king of Pétillant Naturel, and everything natural, Jean Pierre Robinot manages to produce some of the most exciting Pet’ Nat’s around. This rosé is made from a direct press of Pineau d’Aunis that began fermentation in cuve, spent nine months on lees in bottle Always riddled and disgorged by hand, this is filled with crunchy little red fruit and that signature Aunis spice.

2. Chablis ‘Montserre Sans Soufre’ 2017, Chateau de Béru

In 2017, Athénaïs moved to 18 month elevage (from 12 previously). She was thrilled to take this leap after a horrendous year in 2016 with black frost where she lost 99% of her production. 2017 was a year of incredible quality, concentration, and balance. This site, as its name indicates, is the summit of the “serres”, which alludes to a geological formation of fossilized limestone plaques. An incredible terroir which always reveals itself as smoky sea-spray in the glass. Biodynamic production, no added sulphites, aged in barrels. No fining or filtering.

3. Cerasuolo d’Abruzzo Rosato Anfora 2018, Francesco Cirelli

Francesco planted his vineyards 10 years ago in Atri, in Southern Abruzzo, among very old olive trees, figs, spelt, geese and sheep. The vineyard is exposed full South, and sits at 300m in altitude between the ocean and Italy’s southernmost glacier; Il Gran Sasso. The farm grows its food and wine in total respect of organic agriculture. Nature sets the rules and it dictates the rhythm of every activity. The animals’ interaction with the land offer natural grazing and fertilization of the vines, which means there is no need to use harmful chemical substances. The influence from both the sea and towering glacier is palpable. A brief maceration on the Montepulciano, followed by a year in amphora from Padilla. Incredible spice, lift, and texture.

4. Katori 90, Terada Honke

Established in 1673 in Chiba, Terada Honke have been brewing continuously for over 347 years. They are purveyors of only natural yeast brewing, working exclusively with traditional Kimoto & Bodaimoto starter methods.

The Katori 90 is made with local organically and biodynamically grown Koshi-Hikari rice which is a table rice variety often regarded as the best rice for sushi. This Sake represents what Sake tasted like over a hundred years ago - think ‘liquid rice’ in a bottle! Polished only down to 90% (remaining) leaving a majority of the grain intact including its fats, proteins and enzymes; providing the raw ingredients for a robust and full-flavoured drink. A very rice dominated aroma, the palate shows very bright acidity with a strong savoury edge. The finish is long, dry and powerful.