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The Maison Cazals was founded in 1897 in Mesnil-sur-Oger by Ernest Cazals, a renowned cooper originally from the Hérault region of France who had married a Champagne woman.
DelpHine Cazals has been running the business since his father passed away in 1996. The entire Cazals vineyard comprises 9 hectares of vines spread over 4 communes: Le Mesnil-sur-Oger, Oger, Vertus and Villeneuve. One part is therefore classified as Grand Cru and the other as Premier Cru. All vines are planted with Chardonnay to create cuvées with their own identity, full of finesse and aromatic power. The oceanic climate with continental influences is conducive to its healthy development.
One of Maison Cazals' assets is to own an exceptional parcel classified as Grand Cru in a delimited area: Le Clos Cazals, covering 3.70 hectares of old vines in the village of Oger.
House Claude Cazals offers cuvées of splendid freshness and irresistibility to say the least.
The Cuvée Carte d'Or reflects the house style to perfection: balance, minerality and floral, brioche aromas. Ideal for aperitifs to whet the appetite.
How could we not succumb to La Chapelle du Clos 2016, intense, precise and gourmet. A cuvée of great... See more ...
The Champagne Clos Cazals Vieilles Vignes 2014 is a remarkable expression of the richness and complexity of the Clos Cazals terroir, one of the very Rares clos de la Champagne that the Cazals family acquired in 1950. Exclusively from a parcel of Chardonnay planted in 1957 on this Oger Grand Cru terroir, this cuvée is the fruit of outstanding expertise. Nine years' extended ageing on lees and a partial period in oak barrels after fermentation give it an extraordinary depth and complexity Extra.
Visually, this Champagne is a luminous pale gold color with silver highlights. Its dynamic effervescence manifests itself in fine bubbles forming a generous sparkling cordon.
On the nose, it first displays discreet, elegant aromas of white flowers and hawthorn, before opening up to more gourmand, generous notes of candied citrus and pastry.
On the palate, the attack is frank and lively, carried by a full, chiseled texture. The distinctive minerality of the Oger terroir comes to the fore, enriched by the citrus notes already perceived on the nose and completed by a round, buttery touch. The finish, long, invigorating and slightly iodized, reflects the overall balance of this cuvée, between power and finesse.
In terms of food and wine pairing, this cuvée calls for rich, flavorful dishes such as foie gras, white meats accompanied by mushrooms or scallops.
