This special edition by Jeaunaux Robin is 60% Meunier, 30% Pinot Noir and 10% Chardonnay including 15% red Pinot Meunier Côteau Champenois, from the 2016 and 2017 vintages. The soil of the village of Vallée du Petit Morin contains marl, chalk and the typical millstone limestone. The aging was 75% in stainless steel and 15% in wooden barrels. The dosage is slightly higher at 4.5%, but harmonizes wonderfully with the zesty acidity of the champagne.
Its pleasant acidity paired with fruity aromas make it a perfect companion for balmy summer evenings. Also recommended as an aperitif or with lighter dishes.
The beautiful label – also a bit foufou – makes it a particularly good choice for the gift table.
- In the glass: Delicate salmon pink, fine but very active perlage.
- On the nose: ripe strawberry, some brioche and earthy aromas.
- The palate: The fine, lively perlage completely fills the mouth upon the first sip and has a very animating effect. Once the tingling has subsided, the way is cleared for discreet aromas of strawberry, some wood, plenty of spice and minerality. The zesty acidity and fruity flavors make it a perfect companion for balmy summer evenings. Also recommended as an aperitif or with lighter dishes.
- Aperitif & start of the evening
- Seafood & oysters
- Salads & other light vegetarian dishes
The Champagne House Jeaunaux-Robin
The winery Jeanaux-Robin was founded in 1950 by the parents of Cyril Jeaunaux. The vineyards are located in the very south of the Côte des Blancs near the village of Talus-Saint-Prix in a very rural area. Away from the glitz and luxury of Champagne. A cool breeze passes by the surrounding hills, often exposing the vines to late frost. Therefore, Pinot Meunier is the grape of choice here, a variety well-prepared for the job.The high percentage of flint guarantees a perfect base for the cultivation of Meunier. A small percentage of the grapes also comes from the Côte des Bar. In addition to stainless steel barrels, the wines are also aged in used barrique, largely avoiding biological acid reduction. Thus, the champagnes acquire a certain uniqueness and honesty, combining acidity, minerality and drinking flow.
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