Les Vignes de l’Ange Vin

Jean-Pierre Robinot

Loire

Chahaignes

Jean-Pierre Robinot is an iconic Loire winemaker, in the caliber who makes you rediscover a grape variety or a wine region. In his native region of Jasnières in the Loire, since 2001, Jean-Pierre grows two grape varieties; the Chenin Blanc and the historical Pineau d’Aunis. Two indigenous grape varieties, both are fragile. Slow ageing of the wines, an exceptional mineral signature expressed in a velvety mouthful. His gems are served at the greatest restaurants and mentioned in the papers of the finest wine connoisseurs.

Jean-Pierre Robinot owns and rents out seven different caves dug into the limestone hills around his winery, each containing dozens of barrels in various stages of fermentation.

Visiting the cellars is a real attraction. The entrances are secured by old gates with antique keys. A giant keychain often seen in cartoons and fits well with the facetious Jean-Pierre ?? Each cellar has a specific purpose. One for vinification, one for storing tools, one for storing bottles of pet nats… and deep in the cellars are old barrels containing the precious liquid.

“Those cellars were dug in the 15th, 16th, 17th century. Because they are dug directly into limestone, they maintain a natural air cooling. In simmer when it is 30, 40°c outside, the temperature stays at 12°c down here. And thus the fermentation are very slow, the malolactic occurs 7 or 8 months later.” J-P Robinot The succession of troglodyte cellars, the humidity, the darkness, and the number of old barrels in different stages of aging can be seen as chaotic to a visitor; but Jean-Pierre is certainly the master of chaos, knowing exact information about each barrels and bottles. This is where the artist creates his masterpieces. All of his wines ferment naturally and Jean-Pierre is a patient man, letting them rest on the lees in barrels until he is satisfied and are ready. Fermentation takes place very slowly (almost for a year) and aging can sometimes take five years or more! Everything is done in old used barrels that rest in the damp cellars of the property.