Cazals

La Chapelle du Clos 2017

Magnum 150cl

The 2017 La Chapelle du Clos from Champagne Claude Cazals is a single vineyard cuvée from Clos Cazals in Oger. This edition is available here in a 150 cl magnum. The vinification process includes partial aging in oak and long aging on slats. The style remains clean, straightforward, and precise.

Origin

The plot used for La Chapelle du Clos is located within the Clos Cazals vineyard in the commune of Oger. The site is bordered by a small chapel, which gave the cuvée its name. The vines were planted by Delphine Cazals and her father, Claude, around twenty-five years ago. The selection is based on plots with the same geological profile, in order to ensure a consistent interpretation of the terroir.

Viticulture and harvesting

The aim is to achieve a balance between the plant and the soil. The soils receive reasonable amounts of organic matter. Plowing is kept to a minimum to protect the structure. Yields are moderate. The grapes are harvested by hand. The bunches are sorted in the vineyard.

Vinification and aging

Fermentation takes place at a controlled low temperature. The blend combines batches from the same vintage, as the cuvée is single-vintage. After bottling, the bottles rest for six years on racks in a vaulted cellar in Mesnil-sur-Oger. Disgorging takes place when the wines are fully mature, with a period of rest before shipping. The dosage is measured and adapted to the vintage, in a taut style.

2017 vintage

The Chardonnays from Oger were harvested at a good level of maturity despite the unpredictable weather in 2017. The acidity provides the backbone of the cuvée.

Magnum format 150 cl

This cuvée is available in magnum format. The large format offers a slower evolution. The mousse gains in finesse. The integration of gas is more homogeneous. The aging period is extended. Serving becomes more consistent at the table. This format is intended for enthusiasts.

Food and Champagne pairings

This cuvée is perfect for sophisticated gastronomic pairings.

Starters and aperitifs

• Special oysters n°2, fine mignonette.
• Sea bass tartare, mild olive oil and lemon.
• Crunchy fennel, parmesan shavings, herbs.

Main courses

• Fillet of sole with adjusted beurre blanc sauce.
• Pan-fried scallops with reduced sauce.
• Free-range chicken with light cream sauce and mushrooms.

Cheeses

• 18-month-old Comté, finely shaved.
• Beaufort d'alpage, thinly sliced.
• Lightly salted Tomme, soft texture.

Serving, storage, and aging

Temperature and glassware

Serve at 10–12°C. Use a curved white wine glass. This shape opens up the wine without breaking the foam. Avoid temperatures that are too low, as they compress the texture.

Opening

Open the magnum a few minutes before serving. Decanting is not necessary. Gentle aeration in the glass is sufficient. Handle without shaking.

Storage

Store the magnum horizontally, away from light. Keep at a stable temperature of around 10–12°C. Large bottles require minimal temperature variations.

Aging potential

Aging is slow in magnums. Depending on the desired evolution, the wine can be aged for 8 to 12 years after release. The structure will gain in complexity.