The Éclats de Meulière Extra Brut V22/21 from Champagne Jeaunaux-Robin impresses as a terroir Champagne, showcasing the profound flinty minerality of the Talus-Saint-Prix region.
29,50 €78,67 € / l
Incl. VAT where applicable
In stock.Fast shipping via DHL or DHL Express. Securely packed and insured against breakage and loss.
Bottler: Champagne Jeaunaux-Robin, 1 rue de Bannay, 51270 Talus Saint Prix / France
In the glass
Colour
Radiant straw yellow with fine, persistent streams of bubbles.
Nose
Smoky flint notes meet fresh citrus fruits, yellow apple and subtle meadow herbs.
Palate
Crisp and taut on the palate, driven by a gripping mineral acidity, fine spice and a vibrant texture.
Character
Uncompromising, profound and purist – an expressive sparkling wine with a clear signature of its origin.
Pairing
Pairs wonderfully with fresh oysters, Fjord trout tartare or aged goat's cheese.
Notes
Grown on flint-rich soils (“Meulière”) south of the Côte des Blancs and aged in the estate's hand-dug chalk cellar.
Tasting note
Character
This Extra Brut displays a taut, profound minerality and an impressive energetic tension. An uncompromising Champagne that relies not on superficial fruit, but on its saline structure and dense texture. In the half bottle, it presents itself as a focused, highly complex soloist with a vibrant freshness.
Terroir & Origin
The grapes hail from Talus-Saint-Prix in the Vallée du Petit Morin, at the southern edge of the Côte des Blancs. The terroir is defined by the eponymous Meulière millstones (flint/silex), which rest abundantly in the soils of the south-facing slopes above the Petit Morin river. This rich stoniness confers a smoky, cool core and an unmistakable terroir-driven spice to the wine.
Grape Variety & Vinification
A harmonious blend of Pinot Meunier, Pinot Noir and Chardonnay from vines averaging 40 years of age. Domaine Jeaunaux-Robin works strictly biodynamically. The hand-picked harvest is traditionally pressed, and fermentation begins spontaneously without added yeasts. Aged in stainless steel tanks, glazed concrete, and oak barrels at least ten years old, the wine matures for years in the family’s hand-dug chalk cellar before being bottled as Extra Brut with a minimal dosage.
Food Pairings
An outstanding partner for subtle, iodised dishes. It pairs perfectly with oysters, fresh sashimi, lightly seared scallops, or a creamy porcini mushroom risotto, which is elegantly counterbalanced by the taut acidity.
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