From old vines of Chenin Blanc up to ninety years old planted over a complex terroir or red clay, limestone and silex. This spent two years on lees in old barrels deep in Jean-Pierre's cave and over time has garnered weight and complexity, resulting in a Chenin of epic proportions.
There’s nothing we can say about Jean-Pierre Robinot that hasn’t been said before. He’s a guy who has been at the forefront of the scene for decades, opening a seminal bistrot in Paris, starting a journal on natural wines and finally moving back to the village where he grew up in the very north of the Loire Valley to produce kaleidoscopic takes on Chenin Blanc and Pineau d’Aunis that are amongst our favourite wines on earth.
From old vines of Chenin Blanc up to ninety years old planted over a complex terroir or red clay, limestone and silex. This spent two years on lees in old barrels deep in Jean-Pierre's cave and over time has garnered weight and complexity, resulting in a Chenin of epic proportions.
There’s nothing we can say about Jean-Pierre Robinot that hasn’t been said before. He’s a guy who has been at the forefront of the scene for decades, opening a seminal bistrot in Paris, starting a journal on natural wines and finally moving back to the village where he grew up in the very north of the Loire Valley to produce kaleidoscopic takes on Chenin Blanc and Pineau d’Aunis that are amongst our favourite wines on earth.
