winemaker : Jean-Pierre Robinot
Region : Loire Valley
Grape varieties : chenin, pineau d'aunis
Surface area Winery : 18 ha
Wines from this Winery are in great demand and currently out of stock. Take the opportunity to discover other wines!
The wines of Jean-Pierre Robinot
|You can't be serious when you're 17. Or so it seems. In search of a driving force in life, of a passion, Jean-Pierre Robinot decided at that age to leave his village of Chahaignes, in the Sarthe, to go to Paris. He worked at odd jobs, got by, and then his encounter with wine at the age of 22 was a revelation! His life could no longer be conceived without making a place for himself in this world. Jean-Pierre Robinot developed his knowledge of wine through contact with the people who make it, the winemakers and those who talk about it and make it known, the wine enthusiasts and journalists. This is how he crossed paths with Michel Bettane and founded "Le Rouge et le Blanc" with the latter in 1983. He then created a wine bar-restaurant, which allowed him to undertake the long march of wine, to taste and define even better the wines he loved. For this adventure, he chose the XI arrondissement, at a time when this eastern Paris had deeply kept its popular typicity, rue Richard Lenoir. His name: "L'Ange Vin".||Then comes a new stage in his journey. The will to own his own land to plant his vine and to make his wine in his own way, that is to say without suffering, letting the juice of the vine play its part. He then returns to the village of Chahaignes and spends 2 to 3 years unearthing fallow land on hillsides that suit him. Some of them had even been in a natural state for over 100 years... His first vintage dates back to 2002. The first year, he took over everything at the base and now has about ten hectares in the Coteaux du Loir appellation area. He also farms 6.5 hectares in Coteaux du Loir Jasnières. The name of his Winery ? les Vignes de l'Ange Vin of course. His choice is clear and his confidence in his wines very strong. The agriculture he uses is organic, without the use of weedkiller; the land is ploughed, the vines are treated with organic products and plant infusions. The winemaking is done with natural yeasts, most often with little or no sulphur. Putting the wine into barrels in tufa galleries does the rest, for as long as it takes. This is Jean-Pierre's great strength, his capacity to put himself in symbiosis with his wine. A symbiosis that has conquered the gullets and heads of natural wine adventurers today.|