In this edition of In My Cellar, we spoke to Piotr Pietras of Launceston Place about what’s going in his cellar…
Estate Argyros, Assyrtiko 2016, Santorini, Greece
A combination of 150-year-old ungrafted vines, volcanic soils and passion makes for an incredibly unique wine. It’s super-sunny in Santorini, yet this Assyrtiko tastes as if it were made in a much cooler region. It has everything I like about white wines: freshness, purity, minerality, some weight and is very versatile. I pair it with cucumber-brined mackerel with apple and lovage. Its zippy, salty character beautifully complements this summery dish.
£13.86, Clark Foyster, 020 8819 1458
Bodegas La Val, Sobre Lias Albariño 2010, Rias Baixas, Spain
Seven-year-old Albariño? Why not! Aged on the lees for three years and then in bottle, this wine introduces a new dimension of this stunning grape variety. Citrusy, peachy and floral, yet with a delicately creamy texture. Very complex, well-balanced and long. A serious wine indeed. We match it with our Spanish-themed dish: slow-cooked octopus with an aromatic chorizo consommé and chicken wing croquette.
£18.36, Boutinot, 0161 908 1300
Casa de Si, Jesus Angel Garnacha 2014, Calatayud, Spain
Dry-farmed at high-altitude, this Garnacha is made by Sarah Morris and Iwo Jakimowicz, Australian-Polish winemakers from Margaret River. Made ‘naturally’ and fermented in cement, this truly expresses Calatayud’s terroir. Bright fruit with a floral nose, generous and spicy palate with a mineral character and lively acidity. This is wine with soul and personality. Perfect with our presa Ibérica, compressed aubergine, ponzu gel and Pont-Neuf.
£15.93, Les Caves de Pyrene, 01483 538820
Piedrasassi, PS Syrah 2014, Santa Barbara County, USA
Cool-climate Syrah from Sashi Moorman and Melissa Sorongon. This ‘PS’ blend is from different sites in Santa Barbara County. A full-bodied, yet rather classic, expression of my favourite red variety: savoury, meaty with dark fruit and tapenade notes. Very elegant, silky tannins with underlying bright acidity. I like it on its own, but if I get asked to pair it with food, well-aged Comte, Ossau-Iraty or Montgomery Cheddar will do the job.
£19, Roberson Wine, 020 7381 7870