Domaine Roblet-Monnot
Pascal Roblet of Domaine Roblet-Monnot can trace his winemaking heritage to the 1600’s. All 6 hectares of the Domaine are based in the commune of Volnay and have been certified bio-dynamic since 1997.
When Volnay gets it right it is one of the most enjoyable, intellectual, intensely complex wines of the Côte d’Or, it can thank it’s exceptional geology – high, outcropping limestone – for numerous natural advantages: refined aromatics, excellent ripeness (the earliest Côte de Beaune harvest date for red wines), protection from wind, frost and fog. Among Volnay’s new generation today we believe Pascal Roblet is unmatched in his commitment to making wines that fulfil the highest potential of this commune. Draconian yields, extended vatting times and perfectionist élevage give wines of uncommon intensity and structure; exuberant, racy with purity and class.
General information
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Country
France
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Region
Burgundy
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Total Holdings
6ha
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Winemaker
Pascal Roblet-Monnot
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Established
1998
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Cultivation
Biodynamic
Wines produced
| Wine | Grapetype(s) | Vine age | Soil type | Vineyard area |
|---|---|---|---|---|
| Bourgogne Haute Côte de Beaune Nerthus | Pinot Noir | - | - | - |
| Volnay Saint Francois | Pinot Noir | - | Clay & limestone | - |
| Volnay 1er cru 'Saint Jean' | Pinot Noir | - | Clay & limestone | - |
| Volnay 1er cru Brouillards | Pinot Noir | - | Limestone | - |
| Volnay 1er cru Taillepieds | Pinot Noir | - | Oxfordian Clay & Limestone with large stones | - |
Viticulture / Vinification
White wines
- Indigenous yeasts used for fermentations
- Élevage in oak barrique, a small percentage is new
Red wines
- Indigenous yeasts used for fermentations
- A long maceration pre-fermentation - up to 8 weeks
- Only uses pigeage, but not too much as it can damage the pips. Prefers the term infusion rather than extraction
- Some whole-bunch used, depending on cuvée
- Fermentation in wooden, closed-top fermenters
- No racking before bottling - gives the wine more sweetness
- Circa 30% new oak
- Wines spend almost 2 years in barrel and then a further 1 year in bottle before they are shipped
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