It's wonderful to see Jean-Pierre's wines when they're allowed to age properly. Carefully considered ageing in old barrels has left a still-piercing acidity and structure, white pepper flecked fruit thriving at the centre of this wine that should continue to improve for some time to come. The last word in Pineau d'Aunis.
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.
It's wonderful to see Jean-Pierre's wines when they're allowed to age properly. Carefully considered ageing in old barrels has left a still-piercing acidity and structure, white pepper flecked fruit thriving at the centre of this wine that should continue to improve for some time to come. The last word in Pineau d'Aunis.
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.
