Average rating 4.9/5 stars across all Google and external reviews
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'''Bought directly from Fields Morris & Verdin, Leclerc Briants UK distributor, this is currently held in bond at London City Bond Eton Park, where it is cellared in ideal conditions and for same day deliveries small quantities are held in our London offices in a top of the range Eurocave'''
There have been five successive generations of Leclerc's, beginning with Lucien Leclerc in 1872 in the village of Cumiéres. In 1955, the house moved to the current premises it still occupies today in Épernay. In 2012, Leclerc Briant was saved from extinction when it was acquired by American couple Mark Nunelly and Denise Dupré, who fell in love with the nonconformist character of the House. They quickly appointed Hervé Jestin as Chief Winemaker and Frédéric Zeimatt as General Manager, two individuals with extensive experience in the industry. Leclerc Briant are renown winemaking pioneers, having been one of the first producers to stop using chemical fertilisers and to experiment with biodynamic vine cultivation back in the 1970s, and being one of the first houses to introduce single vineyards champagnes in the early 1990s. Today the entire vineyard is certified as organic and biodynamic. In addition, all the champagnes released onto the market are certified as vegan. The Maison own 14 hectares and buy grapes from another 15 hectares, both of which are farmed organic or biodynamic.
To celebrate the 150th anniversary of the house, Hervé pays tribute to the history of the House by combining multiple vintages to create a truly exceptional blend. 30% of the cuvée comes from perpetual reserve wines, held as still wine in concrete, combined with the best champagnes in the cellar, which were re-opened from the legendary 2008 and 2009 vintages. This complex, and unique base was then blended and combined with their best barrels, from the 2014 vintage. Given 6 years on lees to settle and gain profound richness and complexity. The results are a rare, and deeply complex Champagne which combines the individuality of Leclerc Briant, with fiercely stimulating, low dosage and terroir driven styles, but with golden, umami richness. Only 3000 bottles were made of this special release, gift boxed and individually numbered.
Technical Information:
Vineyards: 100% Premier Cru | Chardonnay: Bisseuil |Pinot Noir: Avenay-Val-d'Or | Meunier: Vrigny
Grape Varieties: 50% Chardonnay & 50% Meunier
Lees Ageing: 6 years
Reserve wines: 30% from perpetual reserve wines
Base wines: 2014, 2009 & 2008
Bottling date: July 2015
Disgorged: February 2022
Dosage: 2 g/l
Production: 3000 Bottles
Drink: Now to 2032
Tasting Note: Creamy, smooth and nuanced nose with aromas of orange blossom, ginger and honey. On the palate, the champagne develops a fruity, pulpy, and coated matter, supported by a beautiful acidity. Long lemony finish.
There have been five successive generations of Leclercs, beginning with Lucien Leclerc in 1872 in the village of Cumiéres. In 1955, the house moved to the current premises it still occupies today in Épernay. During this time, thanks to the dynamism of Bertrand Leclerc (the great grandson of the founder) and his wife Jacqueline Briant, the estate-based business changed its status to a Maison de Négoce, or trading house.
In 2012, Leclerc Briant was saved from extinction when it was acquired by American couple Mark Nunelly and Denise Dupré, who fell in love with the nonconformist character of the House. They quickly appointed Hervé Jestin as Chief Winemaker and Frédéric Zeimatt as General Manager, two individuals with extensive experience in the industry.
Leclerc Briant are renown winemaking pioneers, having been one of the first producers to stop using chemical fertilisers and to experiment with biodynamic vine cultivation back in the 1970s, and being one of the first houses to introduce single vineyards champagnes in the early 1990s. Today, their commitment to biodynamics has been taken a step further by Hervé Jestin, whose bioenergetic winemaking approach is truly unique. Utilising such techniques as underwater champagne storage and gold-lined barrels, Leclerc Briant produce wines with a high level of positive energy.
In recent years, under the influence of the new owners, the premises have been extensively refurbished and improved so as to provide all the facilities needed to create wines of the utmost quality; elegant new reception areas have been added as well. A profound respect for Nature and for the terroirs have always been of overriding importance at Leclerc Briant and now the entire vineyard is certified as organic and biodynamic. In addition, all the champagnes released onto the market are certified as vegan. Today they own 14 hectares and buy grapes from another 15 hectares and both are farmed organic or biodynamic.
Cellar Master: Hervé Jestin
Winery Location: Épernay | Champagne, France
Champagne Region: Côte des Blancs
Annual Production (bottles): 200,000
Chef de Cave History at Champagne Leclerc Briant:
Hervé Jestin 2012 - Current | Before joining Leclerc Briant, Jestin spent 24 years as the Chef de Cave at Duval-Leroy and established a reputation as a global consultant, working in Russia, England (including Hambledon Vineyard), Italy, and Spain. Jestin focuses on creating wines with high "positive energy," emphasizing a connection to nature, the use of gold-lined barrels, and, most notably, the seabed aging of the Abyss cuvée in his native Brittany. He employs techniques like using terracotta eggs, slow fermentation with wild yeasts, and, since 2012, managing the transition of Leclerc Briant to fully organic/biodynamic certification.
Expert Reviews
18/20
Nick Baker TFB Founder
“The chardonnay yellow fruits are really forward and mixes with a touch of spicy toast from 50% barrel fermentation, ripe lemon and tropical notes of charred pineapple, real richness to the fruit. You see the Meunier on the palate with bright red fruits. Plenty of acidity keeping it light and fresh with good length and salinity on the finish. Be interesting to see how this develops with time. Drink Now to 2030.”
We recently visited Leclerc Briant with Jancis Robinson MW. General manager Frédéric Zeimett and winemaker Hervé Jestin discussed the winemaking innovations happening at Leclerc Briant and we tasted a range of champagnes, including Hervé's personal project.
Leclerc Briant winemaker Hervé Jestin is paving the way in bioenergetic winemaking. Utilising techniques such as underwater ageing and vinification in gold-lined barrels, Jestin produces wines with a high level of positive energy. We visited the house in Épernay to find out more.
