Reverberating with intense, ravishing minerality, Les Robarts 2014 presents a powerful and pristine statement of terroir that is both extraordinary and sublime in its expression and dimension—simply magnifique.
An outstanding terroir, the lieu dit (single parcel of vines) of Les Robarts straddles the border between the Grand Cru villages of Cramant and Avize in the mighty Côte des Blancs. Renowned as one of two sources that make up Champagne Agrapart’s legendary Avizoise cuvée, Aurélien Suenen’s parcel lies at the top of a small hill in Cramant with 70% of vines exposed to the south and 30% exposed to the north. Planted largely by sélection massale (the traditional practice of vineyard propagation with exceptional old vines), the average age of Suenen’s vines is approximately 40 years.
Les Robarts sits on clay-rich soil over upper Campanian chalk, creating a powerful Blanc de Blancs (100% Chardonnay) champagne with notable tension, salinity, concentration and an incredibly polished texture derived from pervasive terroir and meticulous winemaking.
The 2014 vintage was vinified and aged in a single 20 hL oak barrel for 9 months before bottling, and spent 5 years on its lees until disgorgement in June 2020. Dosage is set at 2 g/L, and production is limited to 2740 bottles.
Billowing aromas of white flowers, guava and pear weave gently through threads of manuka honey and nougat, emanating an air of promise as the first sip beckons. Luminous and deep, flavours of yuzu, ripe stone fruit, dried apple and hazelnut perfuse the palate with shimmering, golden purity as the vividly palpable lattice of sapidity intensifies, each crystalline layer of chalky minerality and salinity more spectacular and riveting than the last. The finish reverberates long, precisely tuned, radiating with enchantment—the epitome of poise, clarity and elegance—Aurélien Suenen’s summit made manifest.
Best enjoyed from the Lehmann P. Jamesse, Synergie 60 Ultralight handmade glass.
Enjoy with a classic eggs Benedict for breakfast; crumbed and fried king prawn in a petite brioche roll with herb mayonnaise for lunch; or pan-seared, crispy-skin salmon served with a squeeze of lemon and a side of seasonal asparagus drizzled with hollandaise sauce for dinner—or simply relish Les Robarts on its own throughout the day, savouring each magnificent sip one at a time.