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CHAMPAGNE JEAUNAUX-ROBIN LE DESSOUS DE LA CABANE BRUT ROSE NV: $78
(Carefully curated notes below are taken directly from the Producer’s website)
Varietal Composition
60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay
Location
La Vallée Du Petit Morin, France
Vineyards:
“The underside of the hut” is a plot where the Pinot Meunier is harvested for the red wine that gives this cuvée its color. Vines are an average age of 45 years on calcareous clay soils.
Quote from the Producer:
Try out our interactive map to learn more! This can also be accessed from their website!
Process & Aging
Traditional wild yeast fermentation in stainless steel followed by lees aging in stainless and 20% barrel with bâtonnage for six months. Secondary fermentation and further aging on the lees for 30 months.
A Few More Details…
PRESS | 92 JS
“I like the sour cherries and raspberries combined with sliced almonds and pastries. Honey and rose hips too. Medium body with soft, fine bubbles. Excellent freshness with wild berry fruit throughout. Relatively dry.”
PRESS | 92 WA
“The latest rendition of Jeaunaux-Robin’s NV Brut Rosé Le Dessous de la Cabane is performing very well indeed, unwinding in the glass with notes of smoky blood orange, pomegranate and dried flowers. On the palate, it’s medium to full-bodied, with an ample but crisp core of fruit, ripe but tangy acids and terrific concentration, with a long, sapid and mouthwateringly direct finish. Composed of 75% Pinot Meunier (of which some 15% was still red wine), 20% Pinot Noir and 5% Chardonnay, it’s among the most compelling of these recent releases from this under-the-radar grower.”
Food Pairing
- Seafood Oysters and Shellfish:
- The bright acidity and fine bubbles pair beautifully with raw oysters, lobster, or scallops.
- Grilled Salmon or Tuna: The rosé’s red berry notes complement the richness of fatty fish.
- Charcuterie and Light Meats
- Cured Meats: Prosciutto, salami, or other charcuterie items pair wonderfully with the Champagne’s acidity and fruit profile.
- Roast Chicken or Duck: Lighter poultry dishes highlight the Champagne’s complexity.
- Cheeses
- Soft Cheeses: Brie, Camembert, or fresh goat cheese offer a creamy texture that contrasts beautifully with the crispness of the Champagne.
- Aged Cheeses: Comté or Parmesan enhance its nutty and toasty undertones.
- Vegetarian Dishes
- Mushroom Risotto: The earthiness of mushrooms pairs beautifully with the depth of this Champagne.
- Grilled Vegetables: Particularly zucchini, eggplant, or red peppers.
- Light Meats and Game
- Quail or Pheasant: Game birds bring out the Champagne’s subtle herbal and earthy nuances.
- Pork Tenderloin: Especially when prepared with a light berry or wine-based sauce.
- Fruits and Desserts
- Fresh Berries: Strawberries, raspberries, or a berry salad complement the Champagne’s red fruit notes.
- Light Desserts: Almond tarts, macarons, or citrus-flavored pastries enhance the wine’s crispness & finesse.
About the producer!
Truly a found treasure, this tiny family domain was founded in 1964 by Michel and Marie-Claude Jeaunaux, now run by husband and wife Cyril & Clémence Jeaunaux-Robin. The estate is only 5.7 hectares (the family’s backyard) in the village of TalusSaint-Prix in La Vallée du Petit Morin. Vines are approximately 40 years of age (considered ancient by Champagne standards) on flint-rich, silex soil. The farming is meticulous, currently undergoing organic certification and practicing biodynamic viticulture.
West Seattle Wine Cellars 