Grapes: Pineau d’Aunis
Region: Loire, France
Vintage: 2023
Viticulture: Organic
Soils: R ed clay, quartz, + limestone in the Jasnières appellation
Vinification: Whole cluster 2 week maceration before being pressed off to barrel
Aging: 15 months in barrel
Fining or Filtering: None
Sulfur: Minimal added
Notes from the Importer: After this first vintage, Jean-Pierre made the decision to close the restaurant and move his family to Chahaignes. He quickly began to acquire plots of land surrounding his home and planting vines of Pineau d’Aunis, Chenin Blanc and Gamay. He also owns and rents five different cellars that are carved into the hills around his winery, each containing dozens of barrels in various states of fermentation.
Robinot’s wine can take a long time to ferment, generally 2 to 4 years, but often even more. He believes in letting wines stay in their old oak barrels until fermentation is complete. Robinot operates under a "no rush" mentality and is fascinated by the changes the wines go through during this time. To the outsider Robinot’s process may seem like total chaos, but he is certainly the master of chaos knowing exact information about every barrel and bottle. Adding to the confusion, the labels on each wine are changed every year. The labels are frequently his or his daughter’s paintings or manipulated photographs, and are always identifiable as Robinot’s.
He currently makes two different lines that are both made without sulphur or any other interventions. Domaine de L’Ange Vin wines are made from grapes grown in his own vineyards, and Opera du Vin wines that are made from the grapes he purchases from nearby vignerons.
His current production is 20,000 bottles per year.
Tasting notes: Medium bodied, dry, and a touch funky, earth driven with subdued red fruit and spice, notes of cranberry, red cherry, and Twizzlers, with layers of wet stone, mushroom, and white pepper, medium plus acid, and a long delicious finish
