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Les Revenants Blanc de Blancs Extra-Brut Etienne Calsac - Lot of 2 bottles - 0
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Les Revenants Blanc de Blancs Extra-Brut Etienne Calsac

Champagne AOC

White fruitFood-friendly wine
H

12%

1.5L

Intensity

Quantity: 2 bottlesObservation: 2 Marginally marked labelsLevel: 2 NormalOrigin: private individualRecoverable VAT: noRegion: ChampagneAppellation: ChampagneClassification: Premier CruOwner: Etienne Calsac
More information....
92
logo for noteRobertParker note
93/100
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Checked, appraised and certified by iDealwine
What the experts say...

"Belle aromatique sur des notes de tilleul, infusion, amande, malt légèrement torréfié. Une belle floralité et une profondeur minérale donnent de l’allonge. Nous aimons cette cuvée ciselée et tranchante sans austérité. Une trame cohérente, avec des saveurs de bois blond et de farine de boulanger, offre une finale singulière, longue et persistante." Guide vert RVF 2026

The iDealwine review...

"Un champagne livrant une belle minéralité et une bouche équilibrée entre la fraîcheur, la richesse et la rondeur. La finale, particulièrement longue amène une belle salinité." [Dégustation en 2023]

Lot presentation

Les Revenants Blanc de Blancs Extra-Brut Etienne Calsac

About the Producer Etienne Calsac

Etienne Calsac is part of the new Champagne generation, and his aim is to make producer champagne that expresses its terroir all whilst respecting the soil and the vines. Setting up in 2010 after spending time in the US, New Zealand, and Canada, he now cultivates 2.8 hectares of vines between Avize and the Marne valley. In Avize, the famous Côte des Blancs grand cru where Etienne inherited his family’s winery, the Chardonnay grapes grow in the Clos du Maladrie. Moving towards organic methods – unusual in the region- he uses neither pesticides nor herbicides in the vineyard. For a few years now, the domain’s mission has been to bring forgotten grape varieties back to Champagne, leading to the planting of Pinot Blanc, Arbane, and Petit Meslier vines. These frank champagnes have already found their way onto menus at some of France’s top hotels.

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