- Producer
- Jeaunaux-Robin
- Grape variety
- Chardonnay, Pinot Meunier (Müllerrebe), Pinot Noir (Spätburgunder)
- Region
- Champagne
- Country
- France
- Alcohol
- 12 % vol
- Volume
- 0.75 l
- Item no.
- 9920380543
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Éclats de Meulière, Extra Brut V22/21
The Éclats de Meulière Extra Brut V22/21 is a Meunier-dominated Champagne from Jeaunaux-Robin in Talus-Saint-Prix, grown on limestone and clay soils threaded with flint.
CHF 52.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Meunier-driven Champagne from Talus-Saint-Prix, where fruit and stone speak with equal voice. The dosage of 4.5 g/l is kept so lean that the chalky, saline tension remains fully exposed.
Terroir and origin
The grapes come from the Les Coteaux du Petit Morin terroir, from limestone and clay soils of the Côte de Sézanne interwoven with flint. Meulière is the name of this stone, once cut into millstones here, which gives the cuvée its name. The estate's five hectares lie on south-facing slopes above the Petit Morin, with vines around 45 years old.
Grape variety and vinification
60% Meunier, 30% Pinot Noir and 10% Chardonnay from the 2021 and 2022 vintages. The grapes are hand-pressed and the juices ferment spontaneously; a quarter ages in large oak barrels, three quarters in steel tanks. Malolactic fermentation was not verified. Disgorged in October 2024.
On the palate
On the nose, vanilla croissant and brioche alongside ripe apple, pear, a touch of apricot and passion fruit, with herbs and stone in the background. The palate continues juicy and finely fruited with stone fruit, pomegranate and cranberry, alongside bread crust and blond tobacco. A vibrant chalky minerality carries the lively perlage through to a round, fresh finish with pronounced salinity.
Distinctive features
Cyril Jeaunaux and Clémence Robin farm the estate biodynamically, guided since 2013 by consultant Jacques Mell. Ageing takes place in steel tanks, enamelled concrete and used oak barrels at least ten years old; the cellar, hand-dug into the chalk in 1986, holds a constant 12 degrees.
