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Founded in 1964 by Michel and Marie-Claude Jeaunaux, the property is now run by Cyril and Clemence Jeaunaux-Robin. The property totals 5.7 hectares, where the family actually resides, in the small village of Talus-Saint-Prix, with the Valley of Petit Morin. The vines average around 40 years of age, and sit on flinty, silex soils. Farming is organic and practicing biodynamic. They are currently in the process of attaining organic certification. Grapes are hand-pressed, fermentation is spontaneous, using native yeasts. Vinfication is done in steel tanks, old used oak, and glazed cement.


La Vallee du Petit Morin is located in the South West of the Cote des Blancs. The Petit Morin is the river that created the valley itself. It is a tributary to the Marne, the primary river of the Champagne region. Talus-Saint-Prix is composed of 39 hectares of south facing sloped, vineyards. The soils are flinty and offer outstanding minerality. As the village is particularly susceptible to frost, Pinot Meunier vines are preferred, as they are inclined to be more resilient against this issue. In fact, the Vallee du Petit Morin is planted to around 47% Pinot Meunier, Chardonnay is next with about 40% and the rest in Pinot Noir. There are 18 villages in the Vallee, with only one of them a Premier cru; Etrechy, which is planted 100% to Chardonnay. Jeaunaux-Robin is largely planted to Pinot Meunier, although there are small amounts of Pinot Noir and Chardonnay grown.


Eclats de Meuliere Extra Brut


The name means “a Burst of Millstone” referencing the soils which are calcareous clay, flecked with flints and millstones. The blend is 60% Pinot Meunier, 30% Pinot Noir, and 10% Chardonnay. Fermentation is with wild yeast in stainless with 20% in foudre. Lees aging with batonnage is for 6 months. Malolactic fermentation and further lees aging is for another 30 months.The dosage is a slim 3.5 grams per liter. Fuller-bodied, yet lively and ripe, this blends golden red fruit, with citrus, white flowers, and of course, minerals. Moreover, there is a bit of saltiness, which suggests caviar, oysters, clams, and or brandade.

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