DOMAINE BENJAMIN ROBLOT
Benjamin Roblot
Domaine Benjamin Roblot is an up and coming Domaine based in Chambolle Musigny created by Benjamin Roblot in 2016. Trained as an engineer, at the age of 31, Benjamin decided to change his career and to resuscitate the family Domaine.
Benjamin's grandfather, Maurice Roblot, was a winemaker of Chambolle Musigny, owning some of the finest vineyards of the appellation. When Maurice passed away in 1980, the vineyards were handed over to his children, Benjamin's father and his aunt. Unfortunately, none of the two siblings was interested in taking over the Domaine, subsequently, the estate was closed, and vineyards were leased. When the lease was finished in 2006, Benjamin's father retrieved the vineyard, which had just completed conversion to organic farming. From 2006 to 2016, all of the harvested fruits were exclusively sold to négociants.
Domaine Benjamin Roblot is an up and coming Domaine based in Chambolle Musigny created by Benjamin Roblot in 2016. Trained as an engineer, at the age of 31, Benjamin decided to change his career and to resuscitate the family Domaine.
Benjamin's grandfather, Maurice Roblot, was a winemaker of Chambolle Musigny, owning some of the finest vineyards of the appellation. When Maurice passed away in 1980, the vineyards were handed over to his children, Benjamin's father and his aunt. Unfortunately, none of the two siblings was interested in taking over the Domaine, subsequently, the estate was closed, and vineyards were leased. When the lease was finished in 2006, Benjamin's father retrieved the vineyard, which had just completed conversion to organic farming. From 2006 to 2016, all of the harvested fruits were exclusively sold to négociants.
In 2016 Benjamin took over some rather healthy vineyards that had been farmed organically since 2003. Among the family holdings, Roblot was able to get some Grand Cru Bonnes Mares, as well as the legendary Premier Cru Les Amoureuses and two more Premier Cru in Chambolle Musigny: Les Fuées and Les Gruenchers.
Later in 2018 Benjamin planted an additional 1.5ha of vines in the Hautes Cotes de Beaune. In the coming years, he should get another plot of Chambolle Musigny 1er Cru Gruenchers and Chambolle Musigny 1er Cru Noirots, as well as some Chambolle Musigny village and Bourgogne vineyards.
Benjamin main ambition is to produce some serious "Vin de Garde" worth of their enviably illustrious appellations. To achieve this goal, Roblot invested in the best equipment possible such as temperature-controlled wooden vats, high-performance destemmer, vertical basket press…
In 2016 Benjamin took over some rather healthy vineyards that had been farmed organically since 2003. Among the family holdings, Roblot was able to get some Grand Cru Bonnes Mares, as well as the legendary Premier Cru Les Amoureuses and two more Premier Cru in Chambolle Musigny: Les Fuées and Les Gruenchers.
Later in 2018 Benjamin planted an additional 1.5ha of vines in the Hautes Cotes de Beaune. In the coming years, he should get another plot of Chambolle Musigny 1er Cru Gruenchers and Chambolle Musigny 1er Cru Noirots, as well as some Chambolle Musigny village and Bourgogne vineyards.
Benjamin main ambition is to produce some serious "Vin de Garde" worth of their enviably illustrious appellations. To achieve this goal, Roblot invested in the best equipment possible such as temperature-controlled wooden vats, high-performance destemmer, vertical basket press…
During harvest, grapes are 50% destemmed and then fermented in temperature-controlled wooden vats using natural yeast. During the fermentation, Benjamin does some pump over but rarely any pushdown in order to avoid extracting too much tannins. After a period of 10 days of fermentation, must is then pressed using a vertical basket press, allowing a gentle pressing. Such gentle pressing is key for Benjamin to extract less seed phenolics source of bitterness, the result is a crunchier press juice.
Then wines are aged in barrel for 16 months, Grand Cru in 50% new oak and 30% for premier crus. Wines are racked and bottled unfiltered using a small amount of SO2.
During harvest, grapes are 50% destemmed and then fermented in temperature-controlled wooden vats using natural yeast. During the fermentation, Benjamin does some pump over but rarely any pushdown in order to avoid extracting too much tannins. After a period of 10 days of fermentation, must is then pressed using a vertical basket press, allowing a gentle pressing. Such gentle pressing is key for Benjamin to extract less seed phenolics source of bitterness, the result is a crunchier press juice.
Then wines are aged in barrel for 16 months, Grand Cru in 50% new oak and 30% for premier crus. Wines are racked and bottled unfiltered using a small amount of SO2.
REGION OF PRODUCTION
Burgundy - France
APPELLATION
Chambolle-Musigny, Bonnes-Mares, Echezeaux
FOUNDED
2016
VINEYARD
-
CLIMATE
Temperate climate
SOIL COMPOSITION
Limestone, Clay
VARIETIES GROWN
Pinot Noir
AGRICULTURE
Organic not certified