The Estate

The Story of a Family

The Robert Champagne Estate is above all a family business. The ROBERT family have been cultivating vines for several generations.

Claire Robert et ses Parents

Henri ROBERT (1881-1948) began working on vineyards after the 1st World War when vines were planted “en foule”. In the 1930s he established the first group of wine-farmers in order to share equipment needed for pressing and wine-making.

la Famille Robert

At the start of the 2nd World War, André ROBERT  (born in 1925) began to work in the vineyard with the use of a horse. In 1960 he bought the Estate as it is today with its amazing chalk-stone cellars for ageing dating back to the 19th century – and began to sell his own bottled champagne in 1962.

Bathed in the world of champagne throughout his childhood, Bertrand ROBERT took over the estate in 1961, with his wife Colette joining him in 1990.

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The Birth of a Skill ...
A Passion

« In summer my mother would leave me to play at the foot of a grape vine. I would play while she worked in the vineyard. This was my first contact with the land – I was aged 4-5.

1 cm to the right, 2cm to the left, a little further forward, just a little backward – STOP! My father would say. The barrels had to be perfectly aligned! This was the first contact with wood - that noble and living material.

See the shed in the middle of the vines? We used to eat there at lunch time. It would have taken us an hour on foot with the horse to go back home for lunch, said my grand-father.

These are some of the reasons behind my passion for the job ».

Bertrand Robert

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The 5th Generation

La 5ème Génération


We have transmitted our joys and pleasure at working in the vineyard and in the cellar to the next generation. And the 5th generation, in the name of Claire ROBERT, has become part of the business since 2013.

La 5ème Génération

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The Chardonnay Grape Variety: the Mainstay of our Estate

Our vineyard is spread over 14 hectares, for the most part classified Grand Cru and Premier Cru plots.

We cultivate the 3 grape varieties : Chardonnay, Pinot Noir and Pinot Meunier. But Chardonnay is the heart and soul of our estate and is the major share of all our blends. The Chardonnay is a fragile and delicate plant but contributes flowery, citric and mineral overtones to our blends making for elegant and racy wines.

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Creating Blends: the Heart of our Passion

Each year we create a new vintage, just like a painter creating a new painting.

« The primary colour of my paintings is the Chardonnay wine bringing elegance, freshness and race to our champagnes. I then add spots, dashes of different colours thanks to Pinot Noir and Pinot Meunier in addition to blending the 6 different plots that we exploit. Each plot and each grape variety adds character and originality to the final work of art».

Each painting is unique and different but all reflect the same way of thinking of the ROBERT family.

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Independant Wine-farmers Association

We produce our own grapes on our own plots of land, each bearing a name, an identity and a family history. In our cellars we follow the complete life cycle of our champagnes; from birth to full accomplishment. They are our children requiring care and attention, causing occasional anxiety but above all procuring enormous amounts of pleasure.

We are independant wine-farmers. Belonging to this professional organization implies a know-how and high level of respect in carrying out authentic wine-production with respect to tradition and healthy practice.

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Know-How

Our Terroir

The ”Côte des Blancs” (the Limestone Hills), and more precisely the village of Mesnil sur Oger, is a chalky cliff perpendicular the Mountain of Reims. This area, south of Epernay, owes its complexity to the mosaic of small plots conducive to optimal expression of the Chardonnay grape. Limestone appears here and there on the surface forming an invaluable underground water and heat reserve.

Poor soil, ever-present limestone, vineyards located on the hill slopes make Mesnil sur Oger Grand Cru champagnes the most appreciated of the Côte des Blancs region.

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Let Mother Nature Speak

A great champagne can only be made with high-quality grapes. And high-quality grapes go hand in hand with a high-quality terroir.

Our champagnes are the mirror image of our terroir and it is our duty to respect this. We live alongside nature – its biodiversity, the soil, the water. Our joining the HVE certification (High Environmental Value) is an added-value factor in our commitment to protecting natural ressources.

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Grape-Picking

This is a key moment of the year, the fruit of a year’s work is at stake and we must wait for optimal maturity of the grapes before starting to pick. After grape-harvesting the greatest challenge remains extracting the best possible quality, the matter and specific substance of the grapes. We carry out micro-vinifications isolating the different plots in order to express the specific characteristics of each area.

Grape-picking is the time-piece of our trade.

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Working with Oak Barrels

Oak barrel is still used on a small scale in the Champagne area and requires much skill and attention. Wood allows the development of a larger range of aromas by way of increased oxygenation due to the porosity of the barrel. Wood also increases the glycerol effect giving “fatter” wines. To obtain these extra factors, we leave our wine 7 months in barrel “on lees”. The wine is stirred twice during this period in order to remix the lees which nourish the wine. The barrels are topped up every fortnight due to a low level of evaporation through the wood. The wine is constantly tasted and finally bottled in April.

Ageing in oak gives character and body to our champagnes.

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Time is Time

In modern society time is an almost inaccessible luxury. But we want to give our wines a chance to grow up and blossom.

  • At the infant level – the wine stays 7 months in barrel “on lees”.
  • In childhood: the wine is protected in bottle and slowly reaches maturity in our cellars. The bottles remain there for between 3 and 6 years at a constant temperature varying only between 11°C and 13°C. This phase of ageing is essential to allow the wine to lose some of its minerality and gain roundness and complexity. This time is also needed in order to offer you a champagne perfectly ready to drink – 3 years ageing for the non-vintage champagnes and 6 years for the vintage champagnes.

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The Dream

Champagne would not exist without a bit of dreaming. Let your mind wander with the bubbles, you will be carried away in pure bliss into a dream land. Sharing these moments is also sharing my dream, the dream of a wine-farmer – a down-to-earth individual whose head is in the sky.

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Our Champagnes

The Mesnil 2004

Grand Cru

A Champagne of Charm

Method

100% Chardonnay­ grape – Dosage 7 to 8 g/litre
The wine is raised for 7 months in 225- litre oak barrels with occasional stirring. There is no malolactic fermentation.

Style

This champagne combines freshness, power and strong wine character. 2004 is a highly expressive vintage defying the general fashion for easy-drinking champagnes. The nose is earthy recalling mushroom and spices with underlying toasty and yeasty aromas. In the mouth the highly expressive “terroir” is ever-present.

Complete data sheet

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The Mesnil 2006

Grand Cru

A Champagne of Charm

Method

100% Chardonnay­ Grape – Dosage 7 to 8 g/litre
The wine is raised and stirred for 7 months in 225- litre oak barrels with occasional stirring. There is no malolactic fermentation.

Style

Fine and elegant as an English Lord, refreshing as a sunny summer morning – these are the features of the 2006 vintage faithfully revealed in this MESNIL vintage.

Complete data sheet

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The Mesnil 2008

Grand Cru

A Champagne of Charm

Method

100% Chardonnay­ Grape – Dosage 7 to 8 g/litre
The wine is raised 7 months in 225- litre oak barrels with occasional stirring. There is no malolactic fermentation.

Style

The wine shows a complex range of aromas from white flower to fresh fruit. The wine is long and refreshing in the mouth, balanced with underlying minerality. A vintage with a great ageing potential.

Complete data sheet

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Séduction 2007

A Champagne of Passion

Method

55% Chardonnay, 45% Pinot Noir – Dosage 7 to 8 g/litre
The wine is raised for 7 months in 225- litre oak barrels with occasional stirring. There is no malolactic fermentation.

Style

SEDUCTION is a blend that you taste using all your senses. The natural liveliness of Chardonnay is delicately overtoned by the generous and powerful Pinot Noir. These two grape varieties match perfectly to create a champagne of character, complex and full-bodied.

Champagne Séduction 2007

Complete data sheet

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Extra Brut 2007

Grand Cru

A Champagne with Expression

Method

100% Chardonnay – Dosage 4 to 5 g/litre
This wine is raised for 7 months in 225 litre oak barrels with occasional stirring. A very low dose of added sugar maintains the pure expression of this champagne, emodying the expression of the superb terroir of Mesnil sur Oger. There is no malolactic fermentation.

Style

Light gold colour. Full open nose, mild brioche and ginger- bread notes with a lingering mineral after- taste. The mouth is full-bodied and seduces you with both freshness and smoothness. The nose is clean and persistent.

Complete data sheet

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Rosé

A Romantic Champagne

Method

Pinot Meunier and Chardonnay grapes
Pink Champagne comes from the blending of these 2 grape varieties. You can instantly recognize our Rosé due to its elegant bubbles and salmon hue.

Style

Mainly made up of white Chardonnay grapes, nevertheless the Pinot Meunier contribution sets the tone. A light salmon hue and powerful nose fringing on black fruit – blackcurrant, blackberry, cherry – and a hint of prune. In the mouth the opposite happens with dominant Chardonnay pedigree and freshness.

Complete data sheet

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Esprit

A Festive Champagne

Method

Chardonnay, Pinot Meunier & Pinot Noir – Dosage 8 to 9 g/litre

Style

This singular champagne embodies the festive spirit thanks to its modern and trendy packaging. The nose is open and intense expressing apple, brioche, preserved citric fruit and dried fruit. The mouth is full and smooth with notes of fruit with a dry and lively structure, ending on subtle overtones of apricot.

Complete data sheet

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Brut Réserve

Grand Cru

An Enthusiastic Champagne

Method

100% Chardonnay – Dosage 8 to 9 g /litre – 2009 & 2010 vintages
Blending reserve wines from previous years ensures a constant quality and enables us to maintain a constant signature quality – the hallmark of our estate: fine, elegant and refreshing. This non- vintage brut champagne requires constant attention on our part – and is only shipped to you after 3 years ageing in our cellars.

Style

Light yellow colour. Expressive nose of white flesh fruit, pastries with overriding mineral touches. The mouth is both structured and refreshing with ever-present minerality, finishing on a slightly toasted register.

Complete data sheet

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Volupté

A Tender Champagne

Method

Pinot Meunier & Chardonnay
The blending of fruity Pinot Meunier and crisp, fruity Chardonnay is made softer by a slightly higher level of added sugar.

Style

This champagne recalls those produced at the turn of the 20th century. The higher dosage masks the minerality of the wine giving way to a rounder, fuller-bodied and velvety champagne.

Complete data sheet

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Pauline

A Sensual Champagne

Method

30% Chardonnay and 70% Pinot Meunier – Dosage 8 to 9 g/litre
The blending of fruity Pinot Meunier and dry and fruity Chardonnay is the signature of all our estate blends.

Style

Light yellow colour. The nose is expressive, lively, fleshy pear, Mirabelle plum. The mouth is ripe with good balanced freshness and vinosity.

Complete data sheet

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Latest News

Wine Fairs

Champagne Tasting 2017
Event " Terre de Vins "
05/13/2017
From 10H to 19H
46 Rue Cambon, 75001 Paris
Madeleine

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The Latest Appreciations

Brut Réserve

Jancis Robinson - 16,5/20

André Robert, Réserve Brut Grand Cru NV Champagne100% Chardonnay. 80% Le Mesnil, 20% Oger. 40% of total production, this is the entry level wine of the estate - even though the fruit
comes exclusively from grand cru villages and the wine is aged so long on lees. 30% barrel fermentation.
Blocked malolactic. Base 2010 with 2009 reserves. Five years on lees. Disgorged April 2016. Dosage 7 g/l.
Powerful, driving wine, with a rounding sweetness on the finish that balances the sour-fresh clean core. Really long and just starting to reveal a touch of honey on the finish.

(JH)12% Drink 2016-2020

05/09/2017

Jancis Robinson - 16,5/20

André Robert, Réserve Blanc de Blancs Grand Cru NV Champagne 100% Chardonnay. Base is 70% 2010 with the rest from 2008 and 2009. This is 80% Le Mesnil, the rest Oger. 18% vinified in oak. Malo blocked. 3 years on lees. Dosage 8-9 g/l.
Intriguingly noble on the nose. Just slightly looser textured than some. Quite intense flavours though. A spread of tension on the finish.

Drink 2016-2019

07/10/2015

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Independant Wine-Farmers Challenge 2012 - Gold Medal

The 2014 Gilbert and Gaillard Guide - 87/100

Light yellow colour. Expressive nose of white flesh fruit, pastries with overriding mineral touches. The mouth is both structured and refreshing with ever-present minerality, finishing on a slightly toasted register.

Extra Brut Vintage 2007

The 2014 Gilbert and Gaillard Guide - 89/100

Light gold to the eye. Full open nose , mild brioche and spicy bread scents with a lingering mineral after-taste. The mouth is full-bodied and seduces one with both its freshness and smoothness. The nose is clean and persistent.

Vintage 2005

The 2014 Gilbert and Gaillard Guide - 90/100

Golden colour with amber tinges. The nose is deep and wholesome, evolving into a delicate mix of dried fruit and hints of brioche and pastries. The mouth is generous, structured with a pleasant balancing freshness. The style ofthis wine boasts full-body and long aftertaste.

The 2014 Gault and Millau Guide - 15,5/20

A similar character to the 2004 vintage is to be found with the imprint of the Robert style definitely present. The nose, nevertheless, is sharper evolving towards white fruit (peach), spices and mildly torrefied. The very fine structure of this vintage is confirmed in the mouth with a good depth of surrounding wine. The after taste is clean and dry.

Vintage 2006

Jancis Robinson - 17,5/20

André Robert, Le Mesnil Blanc de Blancs Grand Cru 2006 Champagne 100% Chardonnay. 100% Le Mesnil. 100% vinified barriques, with occasional stirring. Malo blocked. Seven years on the lees. Dosage 7-8 g/L.
Pale copper. Firm and definite light oakiness. Quite a rich start with a dry end. Long and round.
Great persistence and length. Really very smart indeed.

Drink 2013-2020

Decanter - Silver Medal

Le Mesnil 2006 Grand Cru :
A charming nose of flan, custard and spices complemented by fine aromatics of acacia, lilac and ripe fruit. A satiny texture and glorious palate of lush, deep flavours.
Elements of toasted nuts and bread on the finish

Vintage 2004

La Revue du Vin de France - 16/20

A nice density, firm, straight, frank with elongated

Pauline

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