Roblet-Monnot Region: France - Burgundy

Pascal Roblet can trace his roots in Volnay back to the 1600’s on his mother’s side, and back four generations on his father’s side. Pascal’s maternal great-grandfather, Victor Delagrange, created the domaine in 1865. Victor handed the reigns over to his son-in-law, Henri Monnot (Pascal’s grandfather) in 1926. Henri managed the domaine by himself until 1973, and then with his son, François (Pascal’s father), until 1989. In 1990, Pascal took over the family domaine, and renamed it Domaine Roblet-Monnot. The estate produces several premier cru cuvees and a few villages bottlings in a small cellar, located in the tiny hamlet of Bligny-les-Beaune in Volnay.

Pascal began practicing biodynamic viticulture in 1997. This, along with high density planting, (4,850 vines/acre) and very low yields (~2.5 tons/acre), are part of what has transformed this domaine into one of the leading producers in the region. He produces several premier cru cuveés and a few villages bottlings in his small cellar, located in the tiny hamlet of Bligny-les-Beaune, near Volnay. 

Pascal has always been innovative—at times eccentric—in the vineyard. He believes that the most important part of the growing cycle is the last 3 weeks of ripening, so in August, when other winemakers typically take a vacation, Pascal stays in Burgundy in order to monitor his vines. In vintages with uneven ripening, Pascal will return to the vineyards again and again, so the grapes are harvested at optimum ripeness. Sorting of grapes begins in the vineyard, but once they reach the cellar, they are sorted again on a vibrating sorting table.

In the winery, Pascal is more traditional, letting the harvest lead his decisions. Whole cluster or destemming choices are based on the year. He prefers a long elevage (18-24 months) in bigger barrels, and only works with pigeage, as he believes this brings aromatic complexity to the wine. All red wines are infused for a minimum of 4 weeks. All wines are unfined and unfiltered, with no sulfite additions. Pascal releases a wine only when he believes it is ready, eschewing any standard release schedule. The resulting wines are deep, structured and built for aging.

VINEYARDS
Pascal was one of the earlier pioneers of biodynamic practices in Burgundy, and uses horses to plow his vineyards, in order to reduce the compaction of the soil that a tractor would cause. In vintages with uneven ripening, Pascal will return to the vineyards again and again, in order to harvest the grapes at their optimum ripeness. Sorting of grapes begins in the vineyard, so that the pristine grapes never come in contact with their rotten or moldy brethren. Once they reach the cellar, the grapes are sorted again on a vibrating sorting table, which helps to remove any leaves, twigs, or grapes deemed unworthy of being part of a Roblet-Monnot wine.

Pascal lives near the town of Volnay, and produces several premier cru cuvees and a few villages bottlings from there and Pommard at his small, rustic cellar, located ten minutes away in the tiny hamlet of Bligny-les-Beaune.