The Éclats de Meulière Édition Speciale Extra Brut from Champagne Jeaunaux-Robin hails from the silex-laden terroir of Talus-Saint-Prix, where Pinot Meunier accounts for over 50 per cent of the vineyard. Biodynamically farmed, spontaneously fermented with natural yeasts and aged at 12 degrees in a hand-carved chalk cellar, it yields a Champagne of precise mineral restraint.
48,00 €64,00 € / l
Incl. VAT where applicable
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Bottler: Champagne Jeaunaux-Robin, 1 rue de Bannay, 51270 Talus Saint Prix / France
In the glass
Colour
Pale yellow with a silvery sheen, finely beaded and clear – much like the witty soil from which it springs.
Nose
Wild mushrooms and a damp microclimate, white peach and a hint of raw nut kernel; unmistakably neat, lean and earthy.
Palate
Dry and stylish, with a spare texture, a taut line of acidity and a finish that echoes shell limestone and flint in a long, cool farewell.
Character
A Meunier-driven grower Champagne of rare clarity and groundedness – without dosage, without disguise, true to its terroir and unpretentious.
Pairing
Fresh oysters with shallot vinaigrette, grilled pike-perch with wild marjoram butter, or ripe Comté.
Notes
Handcrafted vinification and natural fermentation guided by biodynamic philosophy (with Jacques Mell since 2013) underscore the pure expression of the flinty soils – stored in a chalk cellar that maintains a constant twelve degrees.
Tasting note
Character
A Champagne that persuades not with power, but with clear, linear energy. Extra Brut, dry, and wiry in structure – here, precision matters more than volume. The structure is taut, the mousse fine, and the finish, rather than being purely opulent, is decidedly mineral and cool. A wine for those who prefer tension over loudness.
Terroir & Origin
From Talus-Saint-Prix, on the southern edge of the Côte des Blancs, nestled between it and the Côte de Sézanne. The vineyard sites lie on south-facing slopes above the Petit Morin, a tributary of the Marne. The soil here is entirely silex – flint once quarried for millstones, a heritage reflected in both the village name and the cuvée. This geological signature lends the wines an unmistakable physical presence.
Grape Varieties & Vinification
The interplay of Pinot Noir, Chardonnay and Pinot Meunier – the latter is no mere footnote in this valley, but reigns supreme. Here, Pinot Meunier withstands the late frosts of the Vallée du Petit Morin and expresses its own spicy syntax upon this calcareous flint matrix. Fermentation is spontaneous, without added yeasts. Maturation takes place in stainless steel, glazed concrete and used oak barrels – deliberately restrained to allow the terroir to speak. Ageing in the historic chalk cellar, hand-dug in 1986, maintains a constant temperature of twelve degrees.
Food Pairings
Perfect with freshly shucked oysters, simply dressed with lemon juice. Equally superb alongside pan-fried pike-perch with crispy skin or baked goat’s cheese dumplings. Its taut, saline character also makes it an excellent match for onion soup or simple roast poultry with lemon and thyme.
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