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Leclerc Briant Brut Reserve NV

Mix 12
£40.00
Mix 6
£42.00
Per Bottle
£46.00
Vegan
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Description & Technical Information
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The goal at the House of Leclerc Briant is to create and market unique champagnes with an innovative style through a combination of meticulous attention to detail in both the vineyard and the winery, together with the utmost care of, and respect for, Mother Nature and the Terroirs. This is one of those champagnes they declare as non-vintage yet it is all from a single year currently 2014 and 5% of the grape juice was fermented in oak barrel. The wine is settled naturally and is not filtered and is suitable for vegans. The wine is bottled with lower sugar than normal so the bottle fermentation produces a champagne at around 5 bars of pressure rather than the typical 6 bars. This gives a smaller bubble and gently mousse, making it even more ideal to match with food.

Technical Information:
Vineyards: 100% Premier Cru | Chardonnay: Bisseuil |Pinot Noir: Avenay-Val-d'Or | Meunier: Vrigny
Grape Varieties: 40% Pinot Noir, 20% Chardonnay, 40% Meunier
Ageing: 3 years on the lees
Vintage: 2014
Disgorged: December 2018
Dosage: 4 g/l
Drink: Now to 2025

Tasting Note: A straw yellow colour with brilliant flashes of paler yellow. Green apples, lemon and notes of fresh almonds. On the palate blackcurrant, peach, blood orange and fresh grapes accompany aniseed and juniper. Delightfully long finish with a creamy mid palate.
Champagne Leclerc Briant Overview
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News Articles
  1. Leclerc Briant: Champagne Range Tasting and Bioenergetic Innovations

    Leclerc Briant: Champagne Range Tasting and Bioenergetic Innovations

    July 23, 2019

    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.
  2. Bioenergetic Winemaking at Leclerc Briant

    Bioenergetic Winemaking at Leclerc Briant

    April 26, 2019

    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.
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Leclerc Briant Abyss Brut Zero
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Champagne aged 60m under the sea for 12 months!