The Champagne
Fil de Brume – which translates as „wafts of mist“ – were the namesake for this champagne. The inspiration of this name? Undoubtedly it is the way this Zéro unfolds on the palate. It opens almost impertinently with quite a bit of force and then seduces connoisseurs and non-connoisseurs alike with its well-balanced, rounded aromas.
Its composition of 80% Chardonnay and 20% Pinot Noir comes from vines that are around 60 years old. To add to this, the soil of the Jeaunaux-Robin family’s estates all bear a strong emphasis on flint, in addition to the more common chalk and marl. This lends the champagnes their distinctive character and slight minerality. Jeaunaux-Robin began the official conversion to biodynamic viticulture in 2015.
Tasting Note
- Pale gold in the glass, with whirling, lively bubbles.
- The scent reveals light notes of yeast and brioche, in combination with floral scents and faint mineral aromas.
- On the palate, the champagne unfolds much more assertively than the fragrance would suggest. The attentive taster will detect freshness and spice, ripe fruit and a slight bitterness, for which the winemaker is known.
Pair with
- Seafood and oysters.
- Vegetarian dishes with tropical fruits or salad.
Das Champagnerhaus 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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