Still Pineau d'Aunis from a Cult Wine producer known for making amazing still Pineau d'Aunis, you should get some. Beautiful, bright, silky red fruit with white pepper undertone and tannin.

At a Glance

• Origin: Loire Valley, France
• Varietal & Type: Pineau d'Aunis
• Vintage: 2023
• ABV: 12%
• Vineyard Soil: Red clay, limestone, flint
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Strawberries, rasberries, cherries, flowers, pepper
• Food Pairing: Charcuterie, light meats, rillettes, goat cheese
• Serving Temp: 55-60°F (Slightly chilled cellar temp)

About the Winemaker

Domaine de l'Ange Vin is the winery of Jean-Pierre Robinot, a legendary figure in natural wine who returned to his native Loire village of Chahaignes in 2001 to make uncompromising, sulfur-free wines. His journey began at 22 with a life-changing sip of 1964 Cheval Blanc, leading to encounters with Jules Chauvet and Marcel Lapierre that transformed his understanding of wine.

Before becoming a vigneron, Jean-Pierre opened L'Ange Vin—one of Paris's first natural wine bars—and co-founded the magazine 'Le Rouge et le Blanc' with critic Michel Bettane, now an internationally renowned 'bible' of information on natural wine growers. After 12 years running the bar and magazine, he realized the only way to truly understand natural wine was to make it himself. His wife Noella and daughter work alongside him.

Farming & Cellar: The Robinots farm roughly 7 hectares organically across Jasnières and Coteaux-du-Loir, growing Chenin Blanc and Pineau d'Aunis on red clay, limestone, and silex soils. Fermentation happens in a labyrinth of ancient limestone caves beneath the vines, proceeding slowly over months or even years. Wines rest in old barrels until complete, with no sulfur or other additions. Robinot operates under a 'no rush' mentality—his labels change yearly, often featuring his or his daughter's paintings.