Jean-Louis Pinto is a micro-negociant, who learned his trade working for many years with a long time friend in the La Sorga cellar. They share a commitment to only work with fruit from organic and biodynamic vineyards – Remi Poujol amongst the growers he works with – and similarly, work in the cellar is minimal, with no sulphur added to any of the cuvées. The total output is around 10,000 bottles in a good year.
There’s not one set of rules that can be applied year-on-year to the wines that come out of the Es d’Aqui cellar, but we can safely say that Jean-Louis has a great palate and values freshness, interest and drinkability. His gentle touch results in arresting wines of pure fruit and Southern sun. Always a joy.
This Cinsault I first tried in the legendary Paris restaurant Le Baratin and it's light dusky fruit was the perfect accompaniment to a quite delicious solo lunch there a couple of years back.