Le Dessous de la Cabane Brut Rosé NV – Jeaunaux-Robin

37,05 

Includes 19% MwSt.
(49,40  / 1000 ml)
Delivery Time: approx. 3-4 workdays
Le Dessous de la Cabane Brut Rosé NV - Jeaunaux-Robin

37,05 

SKU: 9920380506 Regionen: , Weingut:

Update 25.05.2021

Tasting note from vom 08.03.2017, Copyright Christoph Raffelt und Vinaturel:

Champagne Jeaunaux-Robin

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 more or less in the middle of nowhere, southwest of the Côte des Blancs and north of the Côte de Sézanne. One would expect a similar amount of chalk there as in the neighboring regions, but in fact the soil seems more like a mix of chalk and marl and thus a mixture of Côte des Blancs and Vallée de la Marne. In addition, there is an icing on the cake that can hardly be found anywhere else in Champagne: high proportions of flint. This peculiarity of the soils has led the winegrowers in Talus Saint Prix to plant more than 70 % of their soils with Pinot Meunier.
Cyriel 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 vintners' group "»Terres et Vins de Champagne", 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.

Wine

60 % Meunier, 30 % Pinot Noir and 10 % Chardonnay including 15 % red Pinot Meunier Côteau Champenois from the 2013 vintage. The site is called. Le Dessous de la Cabanewhich translates as The underside of the hut. The soil is marl and chalk. The champagne is based 70 % on the 2014 vintage, 30 % on 2013. The aging was done in stainless steel and in wood (15 %), the wine was aged for 2.5 years. sur lattes, the dosage is 8 grams.

Color

deep salmon with fine mousseux

Nose

Cyriel Jeaunaux's rosé combines an almost opulent red berry fruit with a clear, lively minerality. The rosé appears vinous and fresh at the same time, slightly smoky and spicy. With its pronounced fruit of strawberries and raspberries but also more acidic berries such as goji berries and red currants, makes Le Dessous de la Cabane directly desire to the first glass.

Palate

What runs like a red thread through the champagnes of Cyriel Jeaunaux is the round, balanced body with simultaneous freshness and juiciness. The champagnes make you want more and above all for accompanying dishes. This is also true of the rosé, which combines luscious Meunier fruit with acidic drops and notes of grapefruit that are refreshing and appetizing with their slight bitterness. The rosé is downright relaxed and inviting in its balance of zesty acidity and the slightly higher dosage.

Food recommendations by Christoph Raffelt:

  • Duck breast with roasted chicory and parsnip-potato gratin (poultry)
    (Duck, root vegetables)
  • Hazelnut gratin with raspberries and white chocolate mousse (vegetarian, dessert)
    (Fruit, moussesoft fruit)
  • Restrained smoked salmon with truffle oil (fish)
    (Salmon)

Allergens

Contains sulfur

winery
Type

,

Vintage

Variety

,

Content

Alcohol content

12% Vol.

Residual sweetness

■□□□□

Acid

6,1 g/l

Drinking temperature

11°

Parker points

92

Manufacturer

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

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