Jeaunaux-Robin Brut Rosé is 100% Pinot Meunier from a vineyard with limestone, clay and ferrous red soil. The vines have an average age of 45 years and this is all from the 2013 vintage. A short maceration gives some tannins and structure to this wine. Disgorged in January 2017.
I love Jeaunaux-Robin Brut Rosé. Red-berry fruits, spice, floral. Lean and clean on the palate with more of the lovely berry fruit. I could drink a lot of this wine. Drink it now with some Chabrin cheese.
Established in 1973 by Michael Jeaunaux based on a 5.5ha vineyard that was planted in 1965. Initially, the fruit was delivered to a co-op. But the next generation decided to make use of their undiscovered part of the Champagne region called Valleé du Morin, north of Côte de Sézanne. The soil of the region is a combination of chalk and marl but most distinctive is the unusual amount of flint in the soil. Since 2010 they have been using the appropriate preparations for organic viticulture and in 2015 they began the process of official certification. These are wines that express purity and place with low levels of dosage.
A wine region of France approximately 160km East of Paris. It is also the name of the wines produced from the area. Most famously it is a sparkling wine that undergoes a secondary fermentation in the bottle and is aged on lees. Although there is the occasional still wine you can find around particularly Pinot Noir. The fantastically named Bouzy Rouge is one such example. There are very few single vintage, single vineyard, single variety Champagnes (I can only name one and it was produced only 47 times between 1900 and 1999). Why? Due to the large area the region covers, and the challenging weather the houses blended wines to produce a consistent and reliable product every year. This is where the growers come in. They relish the chance to show off vintage variation and small plot wines.
Meunier is most famous for adding body and richness to the wines of Champagne. The trade-off is it tends to make the Champagnes age quicker and is therefore often left out of Prestige Cuvées. Not often found in still table wine production.