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Etienne Calsac, Champagne Grand Cru Clos des Maladries, 2016

Etienne Calsac is one of the hot young growers making beautiful Champagnes of terroir -- this one from a tiny, backyard-sized plot of Chardonnay planted in pure chalk soils. Mineral, complex, and (thanks to the southern exposure) rich.


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Etienne Calsac, Champagne Grand Cru Clos des Maladries, 2016 is backordered and will ship as soon as it is back in stock.

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.


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Champagne boasts some of the world’s greatest luxury brands with Krug, Cristal and, of course, Dom Perignon. But it’s also home to hundreds of small dynamic producers—farmers who grow their own grapes (often organically) and make (often with natural methods) tiny amounts of pure and absolutely delicious wine that reflect the individual personalities of their villages and terroirs. Toast with these wines, for sure. But also treat them like the great wines they are: taste, drink, explore!

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