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.

Logo HVE

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



-Collection d’ Auteur-

Collection d’Auteur is the library of Champagne André Robert, like a journey over-time... This collection, inspired by a family passion for old vintage champagne, highlights all the potential of ageing of wines of the House Today, it consists of an exceptional Grand Cru vintage, available in limited quantity, after a prolonged minimum ageing of 9 years on lees in bottle, and a very low dosage to enhance all the purity and the depth.

Collection d'Auteur 2006

Grand Cru

Method

Terroir : The heart of the terroir du Mesnil Sur Oger

100% Chardonnay Grand Cru

This wine, vinified and aged in small barrels dating from 1996, benefited from an exceptionally long time of maturation. Recently disgorged with very low dosage, it reveals all the purity and the depth of this great wine of champagne and of this year of 2006.

Style

To the eye, the wine is deep gold. On the nose, butterery notes. In the mouth, all the power and the vinosity of the wine are served by a long fresh final finish.

To be tasted at a temperature of 10 to 12 ° C. (Ideally 12 ° C).

Collection d'Auteur 2006 - André Robert

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Terre du Mesnil 2011

Grand Cru

Method

Terroir : The heart of the terroir du Mesnil Sur Oger

100% Chardonnay Grand Cru

Vinification and aging on lees for 8 months in small barrels of 228 liters aged about a dozen years - Regular batonnage. Without malolactic fermentation. Prolonged aging on lees in bottles (6 to 8 years).

Style

To the eye, a golden wine. The nose is reminiscent of exotic fruits. The mouthfeel is full, corpulent on the palate, revealing a rich and nice persistent finish.

To be tasted at a temperature of 10 to 12 ° C. (Ideally 12 ° C).

Terre du Mesnil 2011 - André Robert

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Séduction 2009

Method

Terroir : Le Mesnil Sur Oger and Montigny (Vallée de la Marne)

Chardonnay – Pinot Noir

Vinification and aging on lees for 8 months in small barrels of 228 liters aged about a dozen years - Regular batonnage. Without malolactic fermentation. Prolonged aging on lees in bottles (6 to 8 years).

Style

A golden coloured wine. A generous nose with melon and yellow fruits notes. Complex and opulent on the palate.

To be tasted at a temperature of 10 to 12 ° C. (Ideally 12 ° C).

Séduction 2009 - André Robert

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Les Jardins du Mesnil

Grand Cru

Method

Terroir : Le Mesnil Sur Oger

100% Chardonnay Grand Cru

80% in inox vats - 20% in wood barrels. Aging on lees - Without malolactic fermentation. Prolonged aging on lees in bottles (4 to 5 years).

Style

Light golden colour. The nose is expressive, with aromas of citrus fruits, white flowers, as well as slightly buttery notes. In the mouth, the wine tastes fresh, with notes of mineral, with a good length.

To be tasted at a temperature of 10 to 12 ° C.

Les Jardins du Mesnil - André Robert

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Les Jardins du Mesnil Extra Brut

Grand Cru

Method

Terroir : Le Mesnil Sur Oger

100% Chardonnay Grand Cru

80% in steel vats - 20% in wood barrels. Aging on lees – Significant proportion of reserve wine. Without malolactic fermentation. A low dosage revealing all the purity of the soil and of the wine. Prolonged aging on lees in bottles (4 to 5 years).

Style

To the eye, the wine has a light golden colour. To the nose, the wine gives scents of chalk, some spice notes. On the palate, a precise wine which shows a high purity.

To be tasted at a temperature of 10 to 12 ° C.

Les Jardins du Mesnil Extra Brut - André Robert

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Rose de Vignes

Method

Chardonnay, Pinot Meunier and Pinot Noir

The wine is made in vats – Aging on lees – Without malolactic fermentation. Prolonged aging on lees in bottles (3 to 4 years).

Style

To the eye, the wine is coral pink . To the nose, scents of small red berries and wild strawberries. On the palate, the Chardonnay imposes its freshness.

Rose de Vignes - André Robert

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Pauline

Method

Terroir : A chalky soil for the Chardonnay and a sandy - clayed soil for the Pinot Meunier

Pinot Meunier, Chardonnay

The wine is made in vats – Aging on lees. Without malolactic fermentation. Prolonged aging on lees in bottles (3 to 4 years).

Style

To the eye, the wine is a golden colour. To the nose, the aromas are generous and fruity. On the palate, the flavour is supple and creamy. The wine is full-bodied, hearty, providing a lingering finish.

Pauline - André Robert

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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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