EN 
DE 
FR 
IT Showing all 11 results
Jeaunaux-Robin
Meulière - that's the name of the flints that are everywhere in the soil here. Champagne Jeaunaux-Robin in Talus-Saint-Prix has named its cuvées after them, and anyone who takes a sip will understand why: these champagnes taste of their soil. Cyril Jeaunaux and his wife Clémence Robin cultivate five hectares on the southern edge of the Côte des Blancs, where it is not Chardonnay that dominates, but Pinot Meunier - a grape that defies the late frosts of the Vallée du Petit Morin and has been at home here for generations. Biodynamic, spontaneously fermented, without compromise.
More about Jeaunaux-Robin
Millstones in the vineyard
The name gives it away: Meulière means millstone. In Talus-Saint-Prix, a village between Côte des Blancs and Côte de Sézanne, the ground is full of flints - flint that was once quarried for millstones. These Mineral signature characterises every Jeaunaux-Robin champagne. The five hectares are spread across south-facing slopes above the Petit Morin, a tributary of the Marne. Unlike in the neighbouring regions, the vineyards here are dominated by Pinot Meunier with over 50 per cent - a grape variety that can withstand late frosts and has a high yield on this terroir. unmistakable flavour developed.
Three generations, one chalk cellar
In 1986, Cyril's parents Michel and Marie-Claude dug a cellar in the chalk cliffs - by hand, over a period of months. This natural cave keeps a constant 12 degrees and today stores the bottles for between two and seven years before disgorging. Cyril took over in 1999, together with Clémence, and consistently focussed on Biodynamic cultivation around. Advisor Jacques Mell has been with them since 2013 and the vines are on average 40 years old, some are significantly older. Of the three sons, the youngest, Anselme, wants to run the vineyard one day.
Hand pressing and old barrels
The grapes are still pressed by hand - not a matter of course in Champagne. Fermentation starts spontaneously, without added yeasts. The wine is matured in Steel tanks, glazed concrete and used oak barrels that are at least ten years old. Cyril doesn't want to taste wood, but terroir. The result: the Éclats de Meulière carries the flint minerality in its name and in the glass. Anyone looking for pure Meunier will find it in the Instinct Meunier - unadulterated, without dosage.
Terres et Vins de Champagne
Cyril is part of the association Terres et Vins de Champagne - a group of winegrowers who prioritise terroir above all else. Next to him: Pascal Agrapart, Benoît Laherte, Tarlant. The Les Marnes Blanches shows that 100% Chardonnay also benefits from this terroir: chalky minerality, taut acidity. Jeaunaux-Robin remains an insider tip - for now. If you are looking for Champagne away from the big names, this is the place to go.