Bottler: Champagne Jeaunaux-Robin, 1 rue de Bannay, 51270 Talus Saint Prix / France
In the glass
Colour
Pale gold with a lively mousse.
Nose
Delicate yeast and brioche notes combine with lemon and stone fruit tartlets, accompanied by meadow flowers and chalky dust.
Palate
Crisp and punchy on the palate with fresh, bright fruit, a subtle creaminess, fine spice, and a pleasantly tonic bitter note.
Character
An elegant, fragrant, yet almost fleshy sparkling wine with gripping freshness and a chalky, mineral grip.
Pairing
Oysters with Champagne beurre blanc, steamed Bouchot mussels with chervil butter, or a golden beetroot salad with walnuts.
Notes
Crafted from roughly 60-year-old vines grown on flint-rich terroir, spontaneously fermented and aged in the chalk cellar of this biodynamically farmed family estate.
Tasting note
Colour & Appearance
Pale gold in the glass with a continuously lively, fine mousse.
Nose
The opening brings to mind a Parisian pâtisserie: enticing aromas of warm brioche and yeast meet juicy lemon tarts as well as ripe stone fruit. Beyond this, its cool origins reveal themselves with notes of chalk and limestone dust, elegantly framed by delicate wildflowers.
Palate
On the palate, the wine appears noticeably tauter and more energetic than the soft nose might suggest. For all its freshness, it possesses an almost fleshy texture. A fascinating interplay of ripe fruit, subtle spice and a pleasant, slightly tonic bitterness lends it structure and a wonderful gourmandise.
Terroir & Origin
Hails from Talus-Saint-Prix in the Vallée du Petit Morin. The vines grow on soils heavily influenced by flint (silex), white marl, clay and limestone. A terroir off the beaten track that bestows these Champagnes with an unmistakable, mineral signature.
Grape Variety & Vinification
A blend of 80% Chardonnay and 20% Pinot Noir from roughly 60-year-old vines. Matured in stainless steel as well as used wooden oak barrels, followed by 3.5 years of ageing on the lees (sur lattes).
Food Pairings
Excellent with oysters accompanied by a Champagne and coriander beurre blanc or steamed bouchot mussels with chervil butter. Equally delightful as a vegetarian option with a golden beetroot salad with walnuts, oranges and falafel.
Key Features
Characterised by biodynamic viticulture and gentle processing using traditional Conquard presses. The combination of deep soil expression and the conscious omission of prominent oak aromas makes this Champagne an expressive interpreter of terroir.
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