Etienne Calsac


Etienne Calsac Rosé de Craie |Rosé |NV

Etienne Calsac

Etienne Calsac Rosé de Craie

Rosé NV

$107.95

- Young talented grower using organic treatments in the vineyard

- Great expression of Côte des Blancs fruit, clean, mineral & fresh

- Pair with a street style prawn or lobster roll.

This is made from majority chardonnay (86%) and the remainder pinot noir from the Premier Cru village - Bisseuil. The name 'Rosé de Craie' translates to rosé of chalk indicating a style to expect.

The nose is delicate, aromatic with a slight herbal note surrounded by some cherry kernel. Full malolactic fermentation on this wine lends to a softer palate and well-balanced fruit-to-acid-and-tannin ratio.

This is definitely more towards savoury in style rather than fruit-driven. Regardless this is a wonderful example of modern rosé champagne." Kyri Christodoulou - Emperor Champagne Club Manager

"The bouquet leads with breadcrumb, cherry pip, red fruit and chalkiness. There is strength and precision in this wine and the palate is vibrant showcasing the velvet line of the bubbles. The finish is a combination of chalky-mineral definition."

Alex Rougeot - Director Clos Cachet Fine Wine Imports

Etienne Calsac, definitely a young gun of champagne making pure, expressive champagne. He took over the family estate in 2008 and has converted to fully Biodynamic farming. He makes very small quantities of this about 3,500 bottles worldwide and owns a total of 2.8-odd hectares. He is also fortunate to have access to the monopole Clos des Maladries in Avize with extremely limited bottling. Interesting to know, Etienne's wines are extremely popular in Paris and have been listed at several Michelin-starred restaurant as well as the Ritz Hotel.

We love the mineral interplay with fruit and acids with this wine. Try some Crayfish with a lobster bisque to make the wine pop. If you like red meat, seared pigeon with redcurrant sauce would tap into the light tannin and fruit profile. If you want our classic take try the lobster roll from Supernormal - Fresh Lobster, Brioche buns, Kewpie mayo with some Sriracha spice and iceberg lettuce.

    About the House

    Etienne Calsac, definitely a young gun of champagne making pure, expressive champagne. He took over the family estate in 2008 and has converted to fully Biodynamic farming. He makes very small quantities of this about 3,500 bottles worldwide and owns a total of 2.8-odd hectares. He is also fortunate to have access to the monopole Clos des Maladries in Avize with extremely limited bottling. Interesting to know, Etienne's wines are extremely popular in Paris and have been listed at several Michelin-starred restaurant as well as the Ritz Hotel.

    Food Pairing

    We love the mineral interplay with fruit and acids with this wine. Try some Crayfish with a lobster bisque to make the wine pop. If you like red meat, seared pigeon with redcurrant sauce would tap into the light tannin and fruit profile. If you want our classic take try the lobster roll from Supernormal - Fresh Lobster, Brioche buns, Kewpie mayo with some Sriracha spice and iceberg lettuce.

      Descriptors & Texture


      Vibrant Creamy Savoury Chardonnay Dominant

      Winemaking


      Extra Brut

      Earth


      Mineral Chalky

      Stone Fruit


      Cherry