![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2012\/02\/2012-02-26_0877.jpg\" "\\"2012-02-26_0877\\"")
<\/a><\/p>\nOf the many many many wines I have tasted over the years, Jean-Pierre<\/a><\/strong> produces some of the most vinous wines I have ever had the satisfaction of tasting. \u00a0So, to summarize even before I begin this tasting note, this wine is super-vinous. What do I mean by that? When you pour the wine, there are two things you notice right away: the beautiful light\u00a0pomegranate\u00a0color and the way the wine pours from the bottle. It pours like you are pouring a light oil. Even when you swirl the glass, it seems as though you have a glass of pomegranate-colored oil. It appears thicker than other wines. \u00a0And nothing has been added to this wine to make it this way. It’s just great quality grapes that have been squeezed just right. \u00a0So, why this oily appearance and texture? That my friend is what we call structure and concentration that you can not only see, but that you can taste.<\/p>\n The labels? Well, Jean-Paul has either taken the photo or painted the picture himself to create his labels. All of his labels are unique and each wine and vintage has a\u00a0different\u00a0label. They are as unique as his wines.The Concerto d’Oniss is his base wine and is made from 100% Pinea d’Aunis grown in the Loire Valley (mostly around Tours, Anjou & Saumur) as naturally as possible, avoiding ALL treatments to the vines. \u00a0A grape dating back to the\u00a0Medieval\u00a0Times, not many producers grow this grape thanks to the ever-increasing demand for more well-known varieties. Thankfully, there are a small handful of producers who still work with this grape. I have tasted the wines from 4 or 5\u00a0different\u00a0producers working with this grape and have noticed certain common characteristics: lightish red color, lowish alcohol, aromas and scents of grapefruit, light pepper & incense, & small red berries.<\/p>\n After manually harvesting these small, dark grapes, whole clusters were dropped into fiberglass tanks without any additions whatsoever, at any point. \u00a0No temperature control means partial carbonic maceration for the first few days. \u00a0Maceration went on for\u00a0about\u00a03 months then the wine was bottled without fining or filtering.<\/p>\n After tasting this wine many times and in various vintages, I’m finally writing about it.<\/p>\n