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Le champagne d'un vigneron à suivre absolument ! Tout en gourmandise et en finesse, il allie rondeur et vivacité. Idéal à l'apéritif ou lors d'un repas de fruits de mer. More info
The cuvée Le Talus vintage of Saint Prix de Jeaunaux-Robin is a champagne with a pale yellow hue and silvery highlights, with a fine nose with scents of dried fruit, apricot and hay. On the palate, the attack is both smooth, well-rounded but also fresh, revived by tangy flavours and the finesse of the bubbles. Ideal as an aperitif or during a seafood meal.
Le Talus de Saint Prix Extra-Brut Jeaunaux-Robin serve at a temperature of 9°C. It will pair perfectly with the following dishes: Verrines saumon fromage frais ciboulette, Sole grillée, Munster.
The cuvée Le Talus vintage of Saint Prix de Jeaunaux-Robin is a champagne with a pale yellow hue and silvery highlights, with a fine nose with scents of dried fruit, apricot and hay. On the palate, the attack is both smooth, well-rounded but also fresh, revived by tangy flavours and the finesse of the bubbles. Ideal as an aperitif or during a seafood meal.
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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