2020 Domaine Roblet-Monnot Pommard Chanlin-Haut
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| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2020 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2022 - 2042 |
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Description
35-year-old Pascal Roblet lives in Volnay next to Lafarges, but makes his wine in a cellar in Bligny-les-Beaune. Biodynamique since 1997, Roblet believes in a dense plantation of 12,000 vines per hectare and in training to Cordon du Royat. He used horses in his vineyard, and in his Taillepieds he does not cut the leaves back to, as he puts it, not only to avoid stress on the vines, but also to increase the leaf area. There isn't much to be found about this starting producer yet, but that will certainly follow over the years!
There is a vibrating sorting table, there are not many stems (approximately 10% are retained), fermentation temperatures up to 32 degrees Celsius and 20 - 25% new oak is used. Destemming or not, depending on the year and the cuvée, Roblet only works with pigeage, doing nothing for the first two weeks of cuvaison and working with punch down for the next two weeks. In the cellar, the élevage lasts between 18 and 24 months, and the presence of new oak is minimal these days. Pascal Roblet is a rising star. His wife, Cecile Tremblay, has her own domain. Pascal and Cecile also have a joint domaine called Nerthus. It started in 2004 and consists of 3 hectares of Burgundy, Auxey-Duresses Premier Cru Le Vay and Village Puligny-Montrachet. The results are excellent. Deep, concentrated and complex wines, with considerable maturing potential, built around beautifully powdery tannins. We don't understand why this high-quality domain is still languishing in relative obscurity. But if the wines continue to be this good, it's only a matter of time before people realize it.
William Kelley (Robert Parker) calls it one of the top producers that is under the radar and talks about his visit to Roblet with great praise. The Pommard Chanlin-Haut 2020 reveals notes of dark berries, coffee, spices and black truffle. Medium to full-bodied, layered and velvety, rich and concentrated, with powdery tannins and a long, savory finish.
FACT : The wine is stored in our conditioned Wine Warehouse and if you pick up the wine you will often receive a nice discount. You will immediately see the possible discount if you choose Pickup in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for address.
Specifications
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Pommard |
| Winery | Roblet-Monnot |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2022 |
| Drinking till | 2042 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 91 |
Professional Reviews
Parker
The Wine Advocate
RP (89-91)
Reviewed by: William Kelley
The 2020 Pommard Chanlin-Haut reveals notes of dark berries, warm spices, espresso roast, black truffle and loamy soil. Medium to full-bodied, layered and velvety, it's rich and concentrated, with powdery tannins and a long, savory finish.
Setting his 2020s in the context of Burgundy's recent trilogy of warm, dry vintages, Pascal Roblet describes them as "nothing like 2018, and on the same qualitative level as 2019—while being 2019's stylistic opposite." It's a thoughtful analysis that is worth spending a moment unpacking. Primary and vibrant after a year's élevage, this is a very promising set of wines, and I'll certainly be adding some to my own cellar. Since it was only last year that I began covering this estate in these pages, it's worth repeating that Roblet is a viticultural pioneer: in 2002, just two years after Lalou Bize-Leroy, he stopped "rognage" (i.e., trimming) of his vines to avoid cutting their apical shoots; and in his holdings in the Hautes-Côtes, where lower planting densities and higher-trained vines permit it, he works in permaculture. Once considered eccentric—and indeed still at odds with the dominant approach to viticulture, which sometimes seems to owe more to 18th-century geometric garden design than to any understanding of vines' physiology—Burgundy has at last evolved enough for such initiatives to be thought avant-garde (even though at this address they have been in place for the better part of two decades). If work in the vineyards is forward-thinking, winemaking is founded on very traditional principles: long cuvaisons and long élevage. Destemming or not, depending on the vintage and cuvée, Roblet works only with pigéage, doing nothing for the first two weeks of cuvaison and punching down for the following two. In the cellar, élevage lasts between 18 and 24 months, and the presence of new oak these days is minimal, with Roblet increasingly favoring 400-liter barrels in lieu of 228-liter pièces. The results are superb: deep, concentrated and complex wines, with considerable aging potential, built around beautifully powdery tannins. As I wrote last year, quite why this high-quality domaine languishes in comparative obscurity escapes me. But when the wines are this good, it is only a matter of time until people start paying attention, so I encourage readers to acquaint themselves with Domaine Roblet-Monnot while they still can.
Published: Jan 20, 2022
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Wijnhuis
35-year-old Pascal Roblet lives in Volnay next to Lafarges, but makes his wine in a cellar in Bligny-les-Beaune. Biodynamique since 1997, Roblet believes in a dense plantation of 12,000 vines per hectare and in training to Cordon du Royat. He used horses in his vineyard, and in his Taillepieds he does not cut the leaves back to, as he puts it, not only to avoid stress on the vines, but also to increase the leaf area. There isn't much to be found about this starting producer yet, but that will certainly follow over the years!
In the cellar at Roblet-Monnot
There is a vibrating sorting table, there are not many stems (approximately 10% are retained), fermentation temperatures up to 32 degrees Celsius and 20 - 25% new oak is used. Destemming or not, depending on the year and the cuvée, Roblet only works with pigeage, doing nothing for the first two weeks of cuvaison and working with punch down for the next two weeks. In the cellar, the élevage lasts between 18 and 24 months, and the presence of new oak is minimal these days. Pascal Roblet is a rising star. His wife, Cecile Tremblay, has her own domain. Pascal and Cecile also have a joint domaine called Nerthus. It started in 2004 and consists of 3 hectares of Burgundy, Auxey-Duresses Premier Cru Le Vay and Village Puligny-Montrachet. The results are excellent. Deep, concentrated and complex wines, with considerable maturing potential, built around beautifully powdery tannins. We don't understand why this high-quality domain is still languishing in relative obscurity. But if the wines continue to be this good, it's only a matter of time before people realize it.
35-year-old Pascal Roblet lives in Volnay next to Lafarges, but makes his wine in a cellar in Bligny-les-Beaune. Biodynamique since 1997, Roblet believes in a dense plantation of 12,000 vines per hectare and in training to Cordon du Royat. He used horses in his vineyard, and in his Taillepieds he does not cut the leaves back to, as he puts it, not only to avoid stress on the vines, but also to increase the leaf area. There isn't much to be found about this starting producer yet, but that will certainly follow over the years!
There is a vibrating sorting table, there are not many stems (approximately 10% are retained), fermentation temperatures up to 32 degrees Celsius and 20 - 25% new oak is used. Destemming or not, depending on the year and the cuvée, Roblet only works with pigeage, doing nothing for the first two weeks of cuvaison and working with punch down for the next two weeks. In the cellar, the élevage lasts between 18 and 24 months, and the presence of new oak is minimal these days. Pascal Roblet is a rising star. His wife, Cecile Tremblay, has her own domain. Pascal and Cecile also have a joint domaine called Nerthus. It started in 2004 and consists of 3 hectares of Burgundy, Auxey-Duresses Premier Cru Le Vay and Village Puligny-Montrachet. The results are excellent. Deep, concentrated and complex wines, with considerable maturing potential, built around beautifully powdery tannins. We don't understand why this high-quality domain is still languishing in relative obscurity. But if the wines continue to be this good, it's only a matter of time before people realize it.
William Kelley (Robert Parker) calls it one of the top producers that is under the radar and talks about his visit to Roblet with great praise. The Pommard Chanlin-Haut 2020 reveals notes of dark berries, coffee, spices and black truffle. Medium to full-bodied, layered and velvety, rich and concentrated, with powdery tannins and a long, savory finish.
FACT : The wine is stored in our conditioned Wine Warehouse and if you pick up the wine you will often receive a nice discount. You will immediately see the possible discount if you choose Pickup in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for address.
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Pommard |
| Winery | Roblet-Monnot |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2022 |
| Drinking till | 2042 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 91 |
Parker
The Wine Advocate
RP (89-91)
Reviewed by: William Kelley
The 2020 Pommard Chanlin-Haut reveals notes of dark berries, warm spices, espresso roast, black truffle and loamy soil. Medium to full-bodied, layered and velvety, it's rich and concentrated, with powdery tannins and a long, savory finish.
Setting his 2020s in the context of Burgundy's recent trilogy of warm, dry vintages, Pascal Roblet describes them as "nothing like 2018, and on the same qualitative level as 2019—while being 2019's stylistic opposite." It's a thoughtful analysis that is worth spending a moment unpacking. Primary and vibrant after a year's élevage, this is a very promising set of wines, and I'll certainly be adding some to my own cellar. Since it was only last year that I began covering this estate in these pages, it's worth repeating that Roblet is a viticultural pioneer: in 2002, just two years after Lalou Bize-Leroy, he stopped "rognage" (i.e., trimming) of his vines to avoid cutting their apical shoots; and in his holdings in the Hautes-Côtes, where lower planting densities and higher-trained vines permit it, he works in permaculture. Once considered eccentric—and indeed still at odds with the dominant approach to viticulture, which sometimes seems to owe more to 18th-century geometric garden design than to any understanding of vines' physiology—Burgundy has at last evolved enough for such initiatives to be thought avant-garde (even though at this address they have been in place for the better part of two decades). If work in the vineyards is forward-thinking, winemaking is founded on very traditional principles: long cuvaisons and long élevage. Destemming or not, depending on the vintage and cuvée, Roblet works only with pigéage, doing nothing for the first two weeks of cuvaison and punching down for the following two. In the cellar, élevage lasts between 18 and 24 months, and the presence of new oak these days is minimal, with Roblet increasingly favoring 400-liter barrels in lieu of 228-liter pièces. The results are superb: deep, concentrated and complex wines, with considerable aging potential, built around beautifully powdery tannins. As I wrote last year, quite why this high-quality domaine languishes in comparative obscurity escapes me. But when the wines are this good, it is only a matter of time until people start paying attention, so I encourage readers to acquaint themselves with Domaine Roblet-Monnot while they still can.
Published: Jan 20, 2022
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
35-year-old Pascal Roblet lives in Volnay next to Lafarges, but makes his wine in a cellar in Bligny-les-Beaune. Biodynamique since 1997, Roblet believes in a dense plantation of 12,000 vines per hectare and in training to Cordon du Royat. He used horses in his vineyard, and in his Taillepieds he does not cut the leaves back to, as he puts it, not only to avoid stress on the vines, but also to increase the leaf area. There isn't much to be found about this starting producer yet, but that will certainly follow over the years!
In the cellar at Roblet-Monnot
There is a vibrating sorting table, there are not many stems (approximately 10% are retained), fermentation temperatures up to 32 degrees Celsius and 20 - 25% new oak is used. Destemming or not, depending on the year and the cuvée, Roblet only works with pigeage, doing nothing for the first two weeks of cuvaison and working with punch down for the next two weeks. In the cellar, the élevage lasts between 18 and 24 months, and the presence of new oak is minimal these days. Pascal Roblet is a rising star. His wife, Cecile Tremblay, has her own domain. Pascal and Cecile also have a joint domaine called Nerthus. It started in 2004 and consists of 3 hectares of Burgundy, Auxey-Duresses Premier Cru Le Vay and Village Puligny-Montrachet. The results are excellent. Deep, concentrated and complex wines, with considerable maturing potential, built around beautifully powdery tannins. We don't understand why this high-quality domain is still languishing in relative obscurity. But if the wines continue to be this good, it's only a matter of time before people realize it.