Aymé Vadim
Vadim Sidorovitch, a brilliant mind with a PhD in Molecular Biology, embarked on an extraordinary journey that led him to establish Micro-Négoce "Aymé Vadim" in 2015—a venture devoted to crafting exquisite Grand Cru wines in the heart of Burgundy.
Born into a lineage of scholars and esteemed medical professionals, Vadim's path seemed destined for scientific pursuits rather than the world of wine. Yet, fate had a different plan in store.
With unwavering dedication, Vadim embarked on a scholarly odyssey, earning a Master's degree in Biochemistry before delving deeper into molecular biology at the prestigious Engelhardt Institute of Molecular Biology in Moscow. (Interestingly enough, his doctoral thesis studied the genetic engineering of Saccharomyces cerevisiae, the beloved yeast behind many fermented delights.) His insatiable thirst for knowledge led him to further study at renowned institutions like the Max Planck Institute, the European Molecular Biology Laboratory, and Harvard Medical School.
During his time in Boston, amidst the hallowed halls of Harvard Medical School, Vadim's curiosity for wine was piqued. He eagerly acquired a treasured tome, the English version of the book "The Taste of Wine" by Emile Peynaud, which served as his gateway into the captivating world of oenology.
After two decades of conducting international research, Vadim found himself drawn to the enchanting landscapes of France, specifically the historic town of Beaune. Despite not speaking a word of French, he settled in Burgundy in 2010 and enrolled in a local wine school.
During the harvest seasons, Vadim worked with esteemed winemakers, exploring the nuances of winemaking by selecting grapes from different vineyards each year. In parallel, he honed his expertise through extensive research at the University of Burgundy and the Dijon Institute of Wine.
The inaugural vintage of Aymé Vadim arrived in 2015. He buys organic or biodynamic grapes that are meticulously handpicked from plots for their exceptional fruit quality and low yields, with utmost precision. Double sorting of the grapes, no destemming more than necessary, and the utilization of native yeasts became the cornerstones of the biologist. Guided by a philosophy of minimal intervention, Vadim allowed the wines to mature gracefully over extended periods (often exceeding 6 years in barrel for Grand Crus), ensuring a harmonious development of their flavours and aromas.
The wines are unfined and unfiltered, with no added sulphite during fermentation, all bottled by hand, and timing carefully aligned with the celestial phasings and atmospheric pressure.
None of his cuvee sees more than 1 barrel, so nothing more than 300 bottles per cuvee. These in many senses are natural wines, but they do not taste "natural" at all, thanks to the unbelievably long barrel ageing.
Aymé Vadim is the pursuit of excellence—a testament to his unwavering commitment to crafting wines that embody the very essence of Burgundy's unique terroir and winemaking heritage. These are truly "Grand" wines, and we are extremely thankful to be their importer in Hong Kong.
If you wish to purchase, please contact us directly.