Jean-Pierre Robinot

After opening one of Paris’s first natural wine bars and founding the internationally-renowned “Le Rouge et Blanc” magazine, Jean-Pierre Robinot realized the best way to understand natural wine was to make it himself. Today, he and his family farm seven hectares of Pineau d’Aunis, Chenin Blanc, and Gamay in the Loire, very slowly vinifying them naturally for years in the limestone caves in the hills—you just can’t rush the incredible poise and vitality distinct in his cult classic wines, after all.