In My Cellar: With Launceston Place's Piotr Pietras

Imbibe Editorial

Imbibe Editorial

16 October 2017

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

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