Since 2010, at the ripe age of 26, a young man named Etienne Calsac decided to take over 2.8 hectares of his grandparent's vineyards in Avize. While the grapes they grew were originally all sold to larger houses, Etienne had a vision to rework the land and establish their own family domaine, hence the birth of Champagne Calsac. Using only organic methods in the vineyards and no chemicals, everything is done by hand with attention to each parcel and soil.

In the cellar, gentle and careful work keeps the precision and expressiveness of each wine unique. Each parcel is vinified separately and all bottles are aged on the lees for 36 months, and an additional 3 months is given after disgorgement before the wines are released. The result are laser focused wines with a mineral base building up towards bright fruit on the mid-palate, and a crystalline finish.

We sat down at a lunch with Etienne and were completely struck by the singularity of his champagnes, but also taken by his persona. Initially serious and composed but with a spark in his eyes, it didn't take long for him to warm up, allowing you to see the passion and drive behind this young man. Undoubtedly talented and focused on his goals, he is taking his champagnes to new heights and we're excited to follow along for the ride.