'Cuvée Bistrologie' Robinot - L'Ange Vin
Artisanal
Callmewine's Favourites"Cuvée Bistrologie" is an artistic and anarchic Chenin Blanc realized by J. P. Robinot, crazy vigneron from Loire. Made with less intervention in vineyard and in cellar, is plenty of nice and intriguing dried apricot, honey and barley accents, surrounded by maceration and slightly spicy brezees. Dynamic and eclectic sip, fine, powerful and unexpected with subtle tannin and bright sapid verve
The “Cuvée Bistrologie” is one of the purest and most crystalline essences of the Loire crafted by the legendary master Robinot. It is a genuine and profound portrait of a great grape from northern France, Chenin Blanc, a variety with surprising versatility and a pleasantly aromatic profile, reminiscent at times of Riesling, but it loves the humid and Atlantic climate. In this case, Robinot offers a macerated version, in perfect orange wine style, brought to life by the biodynamic forces that nourish the red soils, rich in red clay and silica, of Jasnieres. We are talking about one of the most unrestrained artists of the Loire, Jean Pierre Robinot, who since his youth sensed the potential of artisanal wines and shared their beauty and charm in his wine bar in Paris, one of the first places with a selection of bottles made according to tradition. In the early 2000s, he decided to produce wine directly, purchasing small plots of land populated by old clones of local grapes. Today, his wines are among the most exciting liquid works (seen also the extravagant labels he paints) of France, characterized by a unique subtlety and finesse. The white “Cuvée Bistrologie” is one of his first masterpieces to introduce you to the wonderful world of Robinot and leave you impressed.
The wine “Cuvée Bistrologie” comes from vines that are around 30 years old, cultivated according to the principles of biodynamic agriculture. The clusters, carefully and scrupulously selected, give rise to healthy grapes rich in aromas. In the cellar, non-interventionism prevails, so the fermentations are carried out by native yeasts in steel and accompanied by long and slow macerations on the skins. Filtrations, clarifications, and the addition of sulfites do not belong to Robinot's philosophy. The aging takes place in old used oak barrels for several months to prevent the liquid from losing varietal aromas in favor of notes derived from the wood.
“Cuvée Bistrologie” Robinot takes on a shimmering golden color, slightly hazy. The nose offers whiffs of barley, macerated apricot, acacia honey, orange