Jeaunaux-Robin 'Le Talus de Saint Prix' Extra Brut, Champagne NV
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 Talus-Saint-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.
WINEMAKER: Cyril & Clémence Jeaunaux-Robin
VARIETIES: 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay
TERROIR: Located south-west of the Côte des Blancs, La Vallée du Petit Morin is named for the Le Petit Morin river - a tributary of the Marne - that runs through the region. The village of Talus-Saint-Prix is composed of 39 hectares of vineyards planted on south-facing slopes some distance away from the riverbed. It is known for remarkable minerality, attributed to the characteristic flint in the soils. Also of note, the village is especially susceptible to frost, favoring Pinot Meunier vines which have proven more resilient and able to dodge the spring hazards. “Le Talus de Saint Prix” means “the slope of Saint Prix” referring to the slopes on which the vineyards are planted in the village of Saint Prix, in the Petit Morin Valley. Vines are an average age of 45 years on calcareous clay soils.
VINIFICATION: 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 42 months.
Critical Acclaim: 92 PTS Wine Advocate. 92 PTS Wine Enthusiast.
TASTING NOTES: Zesty and Bright, this compelling Champagne expresses aromas of crisp lemon zest, green apple, lemon blossom and wet stone. It finishes with a brisk dose of acidity and smooth and pillowy mousse.
From Our 2025 Bottle Cult Notes:
Jeaunaux-Robin's Le Talus de Saint Prix Extra Brut Champagne is a fantastic example of how organic and biodynamic practices are helping the Champagne region. This tiny family domain, a true gem, was founded in 1964 by Michel and Marie-Claude Jeaunaux and is now run by the husband-and-wife team of the wonderful Cyril & Clémence Jeaunaux-Robin. The estate is just 5.7 hectares—basically the family’s backyard—in the village of Talus Saint-Prix in La Vallée du Petit Morin of the Montagne de Reims.
The chalky soils of this village are perfect for producing top-notch fruit, particularly the red grapes Pinot Noir and Meunier (this blend is mostly made from red grapes, with 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay). Jeaunaux-Robin is all about taking care of the land and only uses certified organic and biodynamically farmed grapes. The Champagne is made with very little intervention to really show off the terroir of its chalky soils.
After hand-picking, the grapes are gently pressed, and fermentation sparks from indigenous yeasts. Then, the wine is aged in stainless steel tanks on the lees, with 20% going into barrels with bâtonnage for six months. Secondary fermentation and further aging on the lees happen for 42 months, bringing a richness and roundness to the wine. At bottling, the dosage is minimal to keep the fruit pure and bright, balancing the depth gained from long aging. The result is an Extra Brut style wine that still feels grand and elegant on the palate.
On the nose, there’s a delicate white floral bouquet with citrus zest and a hint of toasted brioche. The palate is crisp with a bright acidity that brings out green apple, lemon. The mousse adds to the wine's fresh and elegant profile, with a finish of almond and wet stone. This Champagne is beautiful and shows how committed the family is to taking care of the land and letting nature shine through.
—Joelle Underwood, DECANTnapa
