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A fine champagne made only with the têtes de cuvées, or the very best, and aged in barrels. It stands out for its fine oxidative notes and crunchy fruitiness. More info
Les Grands Nots is an exceptional cuvée, produced using only the têtes de cuvée (the best first juices to come out of the press). It is vinified in sixth-use oak barrels, and malolactic fermentation is carried out in full. Elevage on the lees in 228-litre barrels, lasting for 6 months, is followed by fining, before bottling without filtration. On tasting, this champagne offers a very ripe white and yellow fruit nose, along with very well-controlled oxidation notes. The mouth has a distinctive fullness, fine bubbles, and a supple freshness. Perfect as an apéritif, or to accompany dishes with an iodine flavour.
Les Grands Nots Brut Nature Jeaunaux-Robin serve at a temperature of 9°C. It will pair perfectly with the following dishes: Gougères, Homard grillé au sabayon de champagne, Sole pochée et sa sauce au champagne.
Les Grands Nots is an exceptional cuvée, produced using only the têtes de cuvée (the best first juices to come out of the press). It is vinified in sixth-use oak barrels, and malolactic fermentation is carried out in full. Elevage on the lees in 228-litre barrels, lasting for 6 months, is followed by fining, before bottling without filtration. On tasting, this champagne offers a very ripe white and yellow fruit nose, along with very well-controlled oxidation notes. The mouth has a distinctive fullness, fine bubbles, and a supple freshness. Perfect as an apéritif, or to accompany dishes with an iodine flavour.
Founded in 1971 by Michel and Marie-Claude Jeaunaux (joined today by their son Cyril and his wife Clémence), the domain owns 4.5 hectares in Talus-Saint-Prix, in the north of Coteaux du Sézannais and in the south-west of Côte des Blancs, and 1 hectare in the Aube, in Côte des Bar, not far from Bar-sur-Aube. In Talus, on the fully south-facing, clay and chalk-rich slopes (with a rare presence of flint), the planting consists primarily of Pinot Meunier (60%) followed by Pinot Noir (30%) and Chardonnay (10%) and the vines are 40 years old on average. The Aube vineyards were planted between 2001 and 2003, with equal proportions of Pinot Noir and Chardonnay. Cultivation techniques follow organic practices closely and there is very little intervention in the cellar, allowing the different terroirs to express themselves as naturally as possible. Cyril Jeaunaux is a member of "Terres et Vins de Champagne" alongside winegrowers of the calibre of Pascal Agrapart, Francis Boulard, Benoît Laherte, Vincent Laval, Franck Pascal and Benoît Tarlant, to name just some. This domain is a very sound bet for champagne. The grapes are harvested by hand and pressed the traditional way before undergoing fermentation in oak barrels. Malolactic fermentation is prevented. The wines are then left to develop on the lees for six months. Served at 9°C, this champagne has a pale yellow colour, a fruity nose (apple, pear, citrus, white-fleshed fruit) and a mineral and fruity palate. It pairs beautifully with seafood. Drink within five years.
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