„Éclats Rosé“ Édition Speciale Extra Brut NV – Jeaunaux-Robin


Includes 19% MwSt.
Delivery Time: approx. 3-4 workdays
"Éclats Rosé" Édition Speciale Extra Brut NV - Jeaunaux-Robin


SKU: 9920380514 Regionen: , Weingut:

Update 11.05.2021

Tasting note from from 29.10.2020, Copyright Götz Drewitz
Thanks to the Champagne winegrowers, more and more of whom are setting out to define their own style and highlight the special features of their local sites, it is still possible to discover corners of Champagne that you had never heard of before. One of them is the Vallée du Petit Morin with the village of Talus Saint Prix, which has one hundred inhabitants. The village has just 39 hectares. It is located more or less in the middle of nowhere, southwest of the Côte des Blancs and north of the Côte de Sézanne. And yet, very distinctive champagnes come from the valley. This is due to the special terroir. Here, a hard lime prevails, which is also used in house and wall construction. The sharp-edged stones look like fragments of a millstone. Hence the name Éclats des Meuliéres. In addition, there is an icing on the cake, which can hardly be found anywhere else in the Champagne region - high proportions of flint. The climate is somewhat cooler than, for example, in the Marne Valley. Especially at night, the cold air from the surrounding heights flows into the valley of the Petit Morin. These are best conditions for fruity, aromatic grapes with a stable acidity, thus, perfect for champagne, but this also means danger of frost in spring.
This microclimate and the peculiarity of the soils have led the winegrowers in Talus Saint Prix to plant more than 70 % of their soils with Pinot Meunier. The Meunier, or "miller's vine", is so named because its leaves and shoot tips are distinctly white-haired, as if the miller had sprinkled flour on them. However, this makes the Meunier particularly frost-resistant, and late frosts occur in the valley of the Petit Morin from time to time.
Cyril Jeaunaux, whose grandparents started growing grapes in the 1950s, is one of these vintners. In 1999, he himself joined the parental business together with his wife Clemence and directly joined the association of independent vintners. In the course of the following years, he fundamentally questioned the traditional work in the vineyard as well as in the cellar and changed it in a planned way. Thus, in 2002, he acquired a second classic Coquard press and started to age the base wines in used wood in addition to stainless steel. Cyriel quickly recognized the value of intensive work in the vineyard and removed all chemical agents from the winery in 2005. Not least due to the intensive exchange within the "Terres et Vins de Champagne" vintners' group, which he joined in 2009, he started to deal with biodynamic methods. Since 2010, he has been using corresponding preparations, and in 2015, he started the official conversion to organic viticulture.
Cyril's champagnes are fruit-driven thanks to the Meunier, but always reflect the specificity of the place and its soils. This is also noticeable in the single-varietal Chardonnay. With their spicy and round character, which always oscillates between fruit and refreshing bitterness, his champagnes are very gastronomy-friendly and gain even more by accompanying dishes.


60 % Meunier, 30 % Pinot Noir and 10 % Chardonnay including 15 % red Pinot Meunier Côteau Champenois from the 2016 and 2017 vintages. The soil contains marl, chalk and the millstone limestone typical here. The aging was done in stainless steel and in wood (15 %), the wine was 2.5 years sur lattes, the dosage is 4.5 grams.


delicate salmon colour with tendencies to the Pinot-typical colour of onion skins, fine but youthful perlage.


The first impressions on the nose are spicy garden herbs, a little vanilla, joined by ripe strawberry, but of course also brioche and some bread crust. The nose already suggests that slightly warmer vintages came into play here. So shortly after degorgement, the wood aromas from the barrique aging are still noticeable. The minerality of the wine is already indicated in the nose by light flint and earthy aromas.


At the first sip, the fine perlage fills the mouth. When it then settles, the way is cleared for ripe aromas of strawberry, some wood, lots of spice and an exciting minerality. The interplay of the perlage, with the maturity and the minerality fills the palate, gives the champagne body and length. This is still an aperitif champagne, but has what it takes to accompany the menu.


Zalto Universal

Food recommendations from Götz Drewitz

  • fresh seafood platter
  • oysters au gratin
    (Oysters & Mussels)
  • Lamb's lettuce with fruit vinaigrette and pickled strawberries (vegan)
    (Vegetable & Vegetarian)


Contains sulfur







Alcohol content

12% Vol.

Residual sweetness



5,4 g/l

Drinking temperature



Champagne Jeaunaux-Robin, 1 rue de Bannay, 51270 Talus Saint Prix / France


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