We tasted: Esterlin Éclat Blanc de Blancs

we accompanied our tasting with Tête de Moine cheese

Based since 1948 on the alliance of three families, Fransoret, Dehu and Cadestin, from Mancy, village of the Coteaux Sud of Epernay, close to the Côte des Blancs, this champagne house is the only cooperative present on the famous Avenue de Champagne in Epernay. We visited their Venetian-style villa in 2019 and we were impressed by the quality of their wines to the point that we order a few cases for enjoying it later at home. Currently, the cooperative counts with 200 members who cultivate and harvest quality grapes, over a vineyard of 110 Ha. The production headquarters is placed in Mancy, close to villages of Cuis, Cramant and Avize.

Champagne Esterlin received in 2017 the HVE 3 (France’s High Environmental Value certificate) and VDC (Viticulture durable en Champagne – sustainable viticulture).

The Éclat line is based on at least 3 years on lies before degorgement and usually is kept for 6 additional months in the cellars before hitting the market. We tasted Éclat Blanc de Blancs (100% Chardonnay) and we were conquered by the freshness and finesse of this cuvée. The nose is dominated by white flowers, citric fruits with brioche and cream notes which finishes with subtle saline hints. On the palate is fresh and powerful but still delicate with a lot of honey (it dominates also the aftertaste, which is the signature of a fabulous champagne), butter and a crispy minerality in the end. This champagne is an excellent option for summer, and at an irresistible price.

CLB score

88

*take a look at our CLB scoring

Type of champagneBrut
VintageNon-Vintage label but made 100% using 2012 grapes
Grapes100% Chardonnay
MaisonEsterlin
Village/terroirCoteaux Sud d’Epernay, Vallée du Mancy, Coteaux de Sézanne, Région de Condé-en-Brie, Vallée de la Marne
Degorgement March 2015
Agedsur lies 3 years
Dosage8g/L
Sizebottle (75cl)
Number of bottles
Price range (euro)27-30
Chef de CavesLaurent Etienne (s.2001)
Other considerentsnon-malolactic fermentation

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