The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger.

Henri Robert was a pioneer in the village, organizing itsfirst growers’ association. His son, the eponymous André, purchased the estate house under which a hand-carved, 19th-century cellar now ages the family’slong-lived, complex and energetic wines.

Bertrand Robert and his wife Colette brought the estate into the modern age; yet it is their daughter, Claire Robert and her husband, Jean-Baptiste Denizart, who have taken quality here in Mesnil to a whole newlevel. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases.

Domaine André Robert crafts “grower” Champagne, a 'récoltant-manipulant' house that grows its own grapes and makes its own wine all on site. This qualitative difference is crucial for those seeking the ultimatein Champagne flavor and character.

The family owns and tends 65 individual parcels in the villages of Le Mesnil sur Oger, Oger, Vertus, Cuis and Etrechy, with some 85% of land classified either grand cru or premier cru. All wines are made from estate-owned grapes, raised by the family and cared for sustainably, according to organic principles. Grapes are harvested by hand, and carefully sorted at the cellar. A gentle press is used, and sulfur additions are very modest. Most wines are fermented in either French oak barrique, demi-muid or cask, with an average age of 12 years (older oak allows oxygen transfer without overt flavoring).

Young wines remain in barrel for ten to eleven months, generally with no lees stirring; malolactic conversion is usually blocked, to preserve the wines’ natural acidity and freshness.

All wines undergo secondary fermentation in bottle in the family’s ancient chalk cellars, located underneath the family home in Mesnil.

The Champagne wine region, located in northeastern France, is the only place in the world legally permitted to produce wine labelled as Champagne. It is renowned globally for its sparkling wines made using the traditional method (méthode traditionnelle), which involves a second fermentation in the bottle.

Champagne’s cool, northern climate is a defining influence on its wine style. The region experiences low average temperatures, which help preserve acidity—crucial for sparkling wine. Its chalky soils provide excellent drainage while retaining moisture, and also contribute to the region’s signature minerality and finesse.

The region is divided into five key sub-regions: Montagne de Reims, known for structured Pinot Noir; Vallée de la Marne, which produces fruit-forward wines with a focus on Pinot Meunier; Côte des Blancs, famed for elegant Chardonnay; Côte de Sézanne, also Chardonnay-dominant; and Aube (Côte des Bar), which is increasingly recognised for high-quality Pinot Noir.

The three main grape varieties planted are Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay lends freshness and longevity; Pinot Noir provides body and structure; and Pinot Meunier contributes fruitiness and early-drinking charm.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.