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L’ANGEVIN WINES
Robbie Meyer, Winemaker (winery partner)
L’Angevin Wines, a joint venture between winemaker Robbie Meyer and Alan Peirson, aims to seek out mature vineyards in cool climates and combine them with diligent vineyard care and classical winemaking techniques.
As part owner and winemaker for L’Angevin, Robbie’s interest in wine began at an early age while working with food and wine in his native city of Marietta, GA. Robbie spent 5 vintages working at Peter Michael Winery and 2 vintages as winemaker for Lewis Cellars. He is consulting winemaker for Sage Vineyards (Mt. Veeder) and others.
Alain Peirson, a California native, began his studies as a student in Art History (College of Marin) and became a ceramicist and sculptor. He always had an intense interest in food, wine, building, design, horticulture and landscaping. For twenty years, designing, building and managing what is now Peter Michael Winery Estate, Alan played an integral role in the genesis and development of the estate winery and vineyard program.
“We maintain the same classic methods of vinification for both our Chardonnays: first, the fruit is hand sorted to ensure that only the most perfect clusters are gently pressed. We believe that allowing the juice to ferment naturally, with indigenous years, in small French oak barrels allows for the truest and most balanced expression of the varietal. . .”
“When making out Pinot Noir, we first hand sort the fruit before removing the berries from the stems. We place the whole berries, without crushing, into the fermenter, where they will ‘cold soak’ for four days to extract a maximum of fruit character. . .Just as our Chardonnay, our Pinot Noir is neither fined nor filtered prior to bottling.”
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