[B681] ETIENNE CALSAC CHAMPAGNE LES REVENANTS 750ml

Champagne Etienne Calsac

Based in Avize, a prestigious village in the Côte des Blancs, Etienne Calsac is one of the most exciting young growers (Récoltant-Manipulant) in modern Champagne.

Since taking over his grandparents' vineyards in 2010, Calsac has transformed the family estate by championing organic viticulture, biodiversity, and minimal intervention in the cellar. He meticulously tends to 2.8 hectares of old vines spread across prime terroirs in Avize, Grauves, and Bisseuil. Utilizing indigenous yeasts, barrel fermentation, and low dosages, Calsac crafts champagnes that are praised for their crystalline purity, laser-like minerality, and vibrant energy.

Les Revenants

Les Revenants is a rare, acclaimed cult cuvée reflecting Étienne Calsac’s avant-garde vision. It revives three forgotten heirloom grape varieties of Champagne: Pinot Blanc, Petit Meslier, and Arbane, sourced from a 0.3-hectare parcel named Les Fours on sandy-clay over chalk in Montgenost.

Grapes

While modern Champagne is dominated by Chardonnay, Pinot Noir, and Pinot Meunier, Les Revenants spotlights three historical, nearly forgotten heirloom varieties that now account for less than 0.3% of the region’s vineyards:

Pinot Blanc (typically 50% – 60% of the blend): The backbone of the cuvée. It brings a soft, opulent texture, fleshy white fruit characters, and a comforting roundness to the palate.

Petit Meslier (typically 35% – 43% of the blend): Étienne’s personal favorite. Known for its naturally high, electric acidity and low pH, this grape offers crisp freshness with savory, leafy, and chiseled characters reminiscent of alpine white wines. It thrives beautifully against climate change.

Arbane (typically 5% – 7% of the blend): A highly capricious and rare late-ripening variety that yields very low quantities. It adds an exotic, perfumed dimension to the bouquet, introducing complex notes of white flowers, saffron, and subtle herbs.

Vinification

To allow these "ghost grapes" to fully express their ancient terroir, Étienne Calsac employs a meticulous, micro-cuvée approach in the cellar:

Single-Parcel Co-Fermentation: The grapes are harvested from a tiny 0.3-hectare family plot named Les Fours, situated on south-facing, sandy-clay over chalk soils in Montgenost (Côte de Sézanne). They are pressed and co-fermented together to achieve a seamless harmony.

Oak Barrel Maturation: Spontaneous fermentation is triggered by indigenous yeasts. The wine is then aged for 7 months in a single, large 600-liter oak barrel (demi-muid) without fining or filtration. This gentle wood contact adds subtle structure without overpowering the fruit.

Aging Under Cork (Tirage sous liège): Instead of using modern crown caps for the secondary bottle fermentation, Étienne seals the bottles with traditional natural cork. This allows for a micro-oxygenation during its 24 to 30 months of aging on the lees, enhancing the complexity, bread-crust notes, and silky texture.

Minimal Intervention: The champagne is finished as an Extra Brut with an exceptionally low dosage (typically around 2 to 3 grams per liter), maintaining a bone-dry, laser-focused, and chiseled purity from start to finish.