Vinism's new sister bar takes the natural wines ethos to its next logical step. Here, the wines get even weirder, more eclectic. Like Vinism, their bottle selection is on display in a glass cellar, and it is a collection of oddities. They carry a New Zealand field blend. That's when the winemaker just ferments whatever is growing in the vineyards (normally, a winemaker will ferment each varietal separately and blend the wines at specific ratios before bottling). They have an Austrian red aged in the "solera" system, a method of blending multiple vintages more common with Spanish sherries. By-the-glass options are equally fun and range from 68–88rmb. The food is worth a look as well. Freddy Raoult of The Nest has put together a small menu of bar bites, like homemade charcuterie, sardines on toast or house-cured salmon with a super-thick, fried blini.