Winemaker
Pascal Roblet
Winemaker, Domaine Roblet-Monnot
- Discipline
- Winemaker
- Based in
- Volnay, France
i. Biography
Domaine succession in Burgundy is measured less by possession than by repeated decisions in vineyard and cellar. Since taking over the family domaine in 1990 and giving it its present name, Pascal Roblet has built the work at Domaine Roblet-Monnot around biodynamic viticulture, harvest precision, low yields, long élevage, and a cellar practice that keeps intervention in check. The result is a working model in which stewardship is carried out through timing, selection, and restraint.
Formation
Burgundian training begins with learning that slope, soil, season, and cellar are practical variables, not abstractions. Pascal Roblet trained at Lycée in Beaune, placing his technical formation inside the region where those differences set the terms of the work. Repetition, observation, and regional discipline sit alongside formal instruction. Family domaines carry history, but continuity still depends on judgment. Domaine Roblet-Monnot was founded in 1865, and since 1990 Pascal Roblet has led it under the name he gave it. The line of work remains attentive to tradition without treating habit as a substitute for decision-making.
At Work Now
Biodynamic viticulture at the estate is applied in Volnay and Pommard, including premier cru cuvées and village bottlings. Pascal Roblet began that practice in 1997, alongside high-density planting and very low yields of about 2.5 tons per acre. Those choices place concentration, farming detail, and parcel-by-parcel reading ahead of volume. The vineyard calendar is used as a working tool, not as cellar language. “I was Bio certified but found it a pain, so the certification is gone – but I still follow. My vision is to follow the lunar cycles and make the treatments when they are needed – so in this rhythm.” In Roblet’s practice, that rhythm has affected logistics as well as farming, including delaying shipment of a container in order to bottle during the correct moon phase. Ripeness decisions are concentrated in the final three weeks, when freshness, maturity, weather, and picking windows tighten. In uneven vintages, Roblet may return to vineyards repeatedly so grapes are harvested at optimum ripeness. Selection is made twice: first in the vineyard, then again at the cellar on a vibrating sorting table. Cellar choices are treated as vintage responses rather than fixed positions. Whole-cluster or destemming decisions are made according to the year. Élevage is long, usually 18 to 24 months, and takes place in bigger barrels. Red wines are made without fining or filtration; pigeage is rare, with the aim of infusion of flavor rather than extraction. Sulfites, if used, are minimal and applied just before racking and bottling. Two bottlings make the vineyard and cellar method specific. “Saint François” Volnay is a 100% massale selection Pinot Noir from the lieux-dits Bouchères, Sur Roche, Buttes, Famines, Poison, Pasquiers, and 1er Cru Robardelle, named in honor of Roblet’s father François. Nerthus Bourgogne Aligoté is a 100% massale selection Aligoté from La Côte de Nantoux in the Haute Côte de Beaune/Marange area, made from 35-year-old vines on calcium-rich limestone and aged about a year in barrel plus nine months in tank.
Signature
A signature bottling should show method as much as label identity. “Saint François” Volnay and Nerthus Bourgogne Aligoté frame Roblet’s work through two materials: Pinot Noir from named Volnay lieux-dits and 1er Cru Robardelle, and Aligoté from limestone in La Côte de Nantoux. Both keep the focus on massale selection, site, and patient élevage.
Peer Recognition
Recognition here is bound to continuity of responsibility. Since 1990, Pascal Roblet has served as head of the family domaine founded in 1865 and now known under the name he gave it.
Profile updated July 2026
FAQ
Asked of Pascal
What does Pascal Roblet currently do?
Pascal Roblet is head of Domaine Roblet Monnot.
Where did Pascal Roblet train or study?
Pascal Roblet trained at Lycée in Beaune.
What is Pascal Roblet known for?
Volnay.
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