Champagne Cazals — Blanc de Blancs Grand Cru since 1897

In the heart of the Côte des Blancs, Le Mesnil-sur-Oger produces some of Champagne’s most admired Blancs de Blancs. It is here that the Cazals family has been cultivating some ten hectares of vines since 1897, planted on Kimmeridgian chalk, a subsoil of unrivalled minerality. A traditional grower-producer, the house boasts a strong identity: Grand Cru Chardonnay, exclusively hand-harvested grapes and ageing on lees for thirty to thirty-six months. Under the leadership of Delphine Cazals, the fourth generation at the helm of the estate since 1996, every bottle expresses the chalky tension and floral finesse characteristic of this exceptional terroir. From the accessible Carte d’Or Grand Cru to the exclusive Clos Cazals – one of the 21 officially listed ‘clos’ in Champagne – the range paints a faithful portrait of a vineyard that discerning connoisseurs rank amongst the great names of the Côte des Blancs.

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The Cazals vintages — from the Carte d’Or to the legendary Clos

The Carte d’Or Grand Cru (100% Chardonnay, ~€31) is at its best as an aperitif or with oysters and seafood. The Cuvée Vive Grand Cru (Extra-Brut, ~€36), with its remarkable chalky purity, pairs beautifully with grilled langoustines or scallop tartare. The Soléra Blanc de Blancs (~€53), a perpetual blend of rare complexity, perfectly complements Breton lobster or truffle-stuffed poultry. At the very top of the range, the Clos Cazals (~€93) — 3.7 hectares of Chardonnay planted as early as 1957, one of Champagne’s 21 ‘clos’ — calls for turbot in a salt crust or a solitary tasting, entirely focused on the terroir.

Served between 8 and 10 °C in a tasting glass with a flared rim, the Cazals cuvées benefit from a few minutes’ aeration compared to more mature vintages. The Carte d’Or is best enjoyed within three to five years; the Soléra and Clos Cazals can be cellared for eight to twelve years in a cellar maintained at 12 °C, away from light.

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Cazals — Four generations at the heart of Le Mesnil

Founded in 1897 by Ernest Cazals, the house was built around a vineyard based in Mesnil-sur-Oger and Oger, two villages classified as Grand Cru and Premier Cru in the Côte des Blancs. Four generations later, Delphine Cazals took over the reins in 1996 and consolidated the estate’s artisanal identity, expanding the vineyard to between nine and ten hectares of vines averaging between thirty-five and fifty years of age.

The house’s distinctive winemaking style owes much to Claude Cazals, of the third generation, who invented the gyropalette in 1969 — a mechanical device for rotating the bottles during riddling that revolutionised Champagne cellars. Today, the wines are vinified in temperature-controlled vats and aged for an extended period on the lees, without compromising the minerality of the chalky terroir.

Your questions about Cazals champagnes

How much do Cazals champagnes cost?

The range extends from the Carte d’Or Grand Cru (100 per cent Chardonnay, around €31) to the rare Clos Cazals (~€93). In between, the Cuvée Vive Extra-Brut (~€36) and the Soléra (~€53) offer exceptional value for money in terms of quality and terroir for a Grand Cru from Mesnil-sur-Oger.

What food and wine pairings go well with Cazals champagne?

Carte d’Or is perfect with oysters and seafood as an aperitif. The Cuvée Vive Extra-Brut pairs well with grilled langoustines or fish tartare. The Soléra brings out the best in lobster, pan-fried scallops or truffle-stuffed poultry. The Clos Cazals, in a great vintage, pairs well with steamed turbot or can be savoured on its own at the end of a meal.

How should Cazals champagne be served and stored?

Serve at between 8 and 10 °C in a tasting glass with a flared rim (such as a Zalto or universal glass). The entry-level cuvées are best enjoyed within three to five years; the Soléra and Clos Cazals can be laid down for eight to twelve years in a stable cellar at 12 °C, stored horizontally and away from light.

Where can I buy Cazals champagne online?

Discover the full Cazals range at Pépites en Champagne — a selection of artisanal products, expert advice and express delivery throughout France and Europe.

Who invented the gyropalette, and what is the connection with the Cazals company?

It was Claude Cazals, the third generation of the family business, who developed the gyropalette in 1969 — a mechanical rotating riddling device that replaced the laborious manual riddling carried out at the racking table. This invention, which was quickly adopted throughout Champagne, is one of the most significant technical contributions of the 20th century to the Champagne method.

What is the history of Clos Cazals, one of the few enclosed plots in Champagne?

Acquired from Léon Bourgeois, statesman and Nobel Peace Prize laureate, Clos Cazals comprises 3.7 hectares of Chardonnay vines planted as early as 1957 in Mesnil-sur-Oger. It is now one of the 21 officially listed ‘clos’ in Champagne — an absolute rarity that the house vinifies separately to reveal its full mineral depth.

About

Champagne Cazals — the essentials

Founded in: 1897
Founder: Ernest Cazals
House / owner: Delphine Cazals (4ᵉ génération, dirigeante depuis 1996)
Location: Le Mesnil-sur-Oger, Côte des Blancs (Grand Cru)
Vineyard: 9–10
Grape varieties: Chardonnay, Pinot Noir, Pinot Meunier
Cellar master: Delphine Cazals
Distinctions: Guide Hachette des Vins (★ Clos Cazals 2015), Revue du Vin de France, Viticulture raisonnée (HVE en cours)
Cuvées: Carte Blanche, Carte d'Or Grand Cru, Cuvée Vive Grand Cru, Cuvée Rosé, Soléra Blanc de Blancs, Clos de la Chapelle

Champagne Cazals — Blanc de Blancs Grand Cru since 1897

Buy Cazals champagnes online

The Cazals vintages — from the Carte d’Or to the legendary Clos

Cazals — Four generations at the heart of Le Mesnil

Your questions about Cazals champagnes

Champagne Cazals — the essentials

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