Champagne Jeaunaux-Robin
In the hidden corners of Champagne, curious wine lovers can still find treasures they never knew existed. The Vallée du Petit Morin is one such place, home to the small commune of Talus Saint Prix with just a hundred inhabitants. This area may be remote, but the commune, which covers only 39 hectares, is a real contrast to neighbouring regions, as the soil is more reminiscent of a chalk-marl mix. The most unusual thing, however, is the high percentage of flint in the soil, something that is rarely found elsewhere in Champagne.
Among the courageous winemakers working here is Cyril Jeaunaux. Started by his grandparents in the 1950s, he took over the business with his wife Clemence in 1999 and has made significant changes. Cyril has embarked on constant improvements and innovations, from intensive craftsmanship in the vineyard to rigorous changes in cellar work. A significant step was the investment in a second classic Coquard press and the ageing of his base wines in used wooden barrels.
Cyril's champagnes are decidedly fruity due to the high proportion of Meunier grapes, without masking the idiosyncratic character of the soil and the region. These wines are true all-rounders for gastronomy thanks to their zesty structure and round texture, which always oscillates between fruity and refreshingly bitter notes, and benefit particularly from a good meal.
The blend for this wine consists of 60% Meunier, 30% Pinot Noir and 10% Chardonnay, which come from vines that are about 40 years old. Soil structures of clay and chalk characterise the grapes. 80% of the wine comes from the 2013 vintage and 20% from the 2012 vintage with a dosage of 5.5 grams.
The name "Éclats de meulière" refers to a stony layer of soil in Champagne that belongs to the Cretaceous period but is rather clayey and always contains limestone. This limestone was often used as a building material or even as a millstone, hence the name of Champagne.
The wine's characteristic yellow colour is bright and lively, enriched with light amber-golden reflections. The wine smells of fresh stone fruit, complemented by lemon tones, dried fruit and a hint of biscuit. A lively, fruit-driven champagne that perfectly reflects the typical Meunier fruit.
On the palate, it becomes clear what makes this wine so special - despite being labelled Extra Brut, it is wonderfully rounded and flattering. The balance is masterful, paired with creamy, dense fruit, countered by fine acidity and a vital mineral chalky note. The champagne exudes a fine elegance and strong character, setting it completely apart from the generic style of big brands.
The following dishes offer an ideal combination with this unique champagne:
- Vegetarian Tart with Camembert
- Prawn salad with leek sprouts and rocket salad
- Medallions of pork fillet with dried apricots and garlic butter
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Jeaunaux-Robin |
| Country | France |
| Region | Champagne |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 5,7 g/l |
| Drinking temperature | 11° |
| Parker points | 90 |
| Manufacturer | Champagne Jeaunaux-Robin, 1 rue de Bannay, 51270 Talus Saint Prix, France. Organic certificate: FR-BIO-01 |
