PINEAU D'AUNIS: THE RARE "KING" OF LOIRE RED WINE GRAPES
- Damien Casten
- Dec 13, 2024
- 5 min read
Updated: Aug 8
An exceptionally rare variety with a royal backstory, Pineau d'Aunis flavors are as delicious as its story is compelling.
This is a red grape that can be light and juicy, with soft red fruit one might mistake for Gamay, but that finishes with a black pepper component that reminds many of Syrah. Or it can be dense and structured, needing time in a decanter (or in the cellar), to open and show all of its layers of darker black fruit.
What's more, this ancient grape is proving to be perfect for a changing climate as it is highly disease-resistant, meaning that it lends itself to organic farming and, when properly cared for the vines can thrive well past 100 years.
Despite this grape's allure, it rarely grows outside of the Coteaux-du-Vendômois, a tiny appellation just two hours south of Paris at the northern end of the Loire Valley. If you are lucky enough to visit, you will find a town and a viticultural area that looks like something out of the last century, with tiny plots, lots of forest, and caves carved out of the rocky hillsides.
For seven generations, Domaine Patrice Colin has grown Pineau d'Aunis and recently emerged as the leader in this tiny appellation of just twelve growers. Farming organically, they care for vines planted in the 1800's, now almost 130 years old!.
Long, long before even the Colin family began farming in the Vendômois, the grape is said to have been a favorite of King Henry III of England. Some evidence suggests that Henry ordered casks of Pineau d'Aunis in 1246, when England controlled Aquitaine and the trade with Bordeaux we taking off. Receipts for the purchase mention "vin clairet" or light red wine and local historians like to claim that this is the origin of the term.
Whether or not Pineau d'Aunis can claim to be the OG clairet matters little to modern wine lovers. The important thing is that the grape's success convinced growers to plant it widely and preserve one of the most exciting red wines grown in the Loire Valley today.
We import a range of Pineau d'Aunis from the domain, including a Sparkling Rosé (tastes like a low alcohol Gin & Tonic), a vibrant Pineau d'Aunis dominated blend with Pinot Noir and Gamay, and a selection from 100+ year old vines called "Les Vignes d'Emillien" that will age like a fine Clairet.
At the estate, Florian Suet, a partner at the estate who has been growing Pineau d'Aunis for years, told us all about the grape and their unique terroir. In the second video, he told us about their wine, "Les Vignes d'Emilien" which they produced from the old vines.
Still want more?
Pineau d’Aunis FAQ – Everything You Need to Know About the Loire Valley’s Peppery Red
What does Pineau d’Aunis taste like?
Pineau d’Aunis is famous for its bright red-berry fruit (strawberry, pomegranate, red-currant) laced with a signature crack of black pepper. Older vines and lower yields add layers of blackberry, dried cherry and subtle baking-spice notes (clove, allspice). Tannins stay fine and silky—think Cru Beaujolais or elegant Chinon rather than Burgundy—while the grape’s lively acidity keeps each sip mouth-watering and fresh.
On wineanorak, Jaime Goode calls it a "brilliant grape" saying it's lighter but spicer than Pinot Noir. He highlights its exotic nature, comparing it to the Hungarian grape Kadarka
How is Pineau d’Aunis different from Pinot Noir?
Spice factor: Pineau d’Aunis delivers a pepper kick Pinot Noir rarely matches.
Versatility: The grape excels as sparkling rosé, chillable light red, or more structured cuvée—all from the same vineyard.
Texture: Tannins sit lighter than many Pinots, giving wines a thirst-quenching, “crunchy” finish that shines lightly chilled.
Where can I buy Pineau d’Aunis wine?
While global acreage hovers around 430 ha, the heartland is Coteaux du Vendômois (≈80 ha across 13 domaines and one co-op). Look for:
Candid Wines! We carry multiple styles, from pét-nat rosé to old-vine “Les Vignes d’Émilien”
What foods pair best with Pineau d’Aunis?
Sparkling or still rosé
Oysters, shrimp cocktail, light tapas
Light, chillable reds
Charcuterie & soft cheeses
Roast chicken or pork loin
Mushroom risotto or ramen
Thai/Vietnamese dishes where pepper notes echo chili heat
Old-vine, structured cuvées
Duck breast or game birds
Grilled lamb with rosemary
Truffle pasta or wild-mushroom ragù
Aged Comté, Mimolette or Manchego
Is Pineau d’Aunis worth aging?
Lighter cuvées: Best young—drink within 2-3 years for maximum crunch and fruit.
Longer maceration, older vines:
Optimum window: 8-12 years.
Exceptional vintages: Up to 15 years, developing forest-floor complexity while retaining the hallmark spice.
Why is Pineau d’Aunis so rare?
Post-phylloxera replanting favored higher-yielding varieties, shrinking Pineau d’Aunis from ~1,700 ha in the 1950s to about 430 ha today spread across Anjou, Saumur, Touraine and Vendômois. Its small surface area, low natural yields and niche demand—not disease issues—limit global supply, though renewed interest from organic growers and climate-conscious winemakers is sparking a modest revival.
What’s the connection between Pineau d’Aunis and King Henry III?
A 1246 charter records King Henry III of England importing “vin d’Aunis,” a pale red noted as vin clairet. Some historians speculate this early shipment helped shape the English taste for “claret,” though definitive proof is lacking. The reference does, however, cement Pineau d’Aunis as a grape of medieval royal prestige.
How should I serve Pineau d’Aunis?
Style | Serving temp | Pro tip |
Sparkling / rosé | 50–54 °F (10–12 °C) | Treat like Champagne; flutes or white-wine stems |
Light red (Cuvée Pierre-Francois) | 55–60 °F (13–16 °C) | Brief fridge chill; no decant needed |
Old-vine red (Emilien) | 58–62 °F (14–17 °C) | 30 min to an hour decant unlocks aromatics |
Use Burgundy or all-purpose red glasses to focus the delicate perfume, and don’t fear experimentation—the grape’s versatility is one of its biggest draws.
Where can I read more about Pineau d'Aunis?
Alder Yarrow, Vinography:
"Often only the very best examples (of red grapes that make (or can make, if treated right) lighter-bodied wines) from ambitious producers make it out onto the international markets, ...thanks to the work of dedicated importers. Such is the fate of a grape I have come to love named Pineau d’Aunis, which has long languished at some level of obscurity in the Loire Valley."
"Though it’s rare to find it outside the wine hubs of New York and California, it can show up in some surprising locations. Marcus Egge, the wine director at 900 Wall in Bend, Oregon, has offered a strawberry-rhubarb-colored sparkling version from Domaine Patrice Colin in the Central Loire Valley on his list for years. “To me, it has a savory quality to it,” he says. “It has a little sage and can stand up to dishes like red meat or carpaccio.”
"...this red grape deserves to become much better known and respected, even fashionable. Could Pineau d’Aunis enjoy a brighter future? Let’s hope so!"
"Drinking a lovely, bright, elegant, fresh red from the Loire. It’s a varietal Pineau d’Aunis, and it’s one of those wines that is both non-serious and drinkable, and yet also serious at the same time.
Pineau d’Aunis is a brilliant grape variety. It’s a bit like Pinot Noir, in that it produces lighter red wines with complexity and elegance, although it is also a bit spicier."
Ready to pour Pineau d’Aunis for your guests?
Contact us to taste this —quantities remain limited, but the pepper-kissed charm of Pineau d’Aunis is worth the hunt.
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