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.
Leclerc Briant produce three single vineyard champagnes, collectively named 'Collection Les Authentiques'. Les Basses Prieres is a Blanc de Noirs champagne produced from a single 0.17 hectare plot in the Premier Cru rated village of Hautvillers. Just 1,800 bottles were produced.
Weather: 2014 was characterised by mild temperatures and frequent rainfall and a few weeks of high temperatures, a very solid vintage with good ripeness and acidity. Flowering began in June and summer was a combination of dry, wet and cold spells. Some regions saw some disease and Meunier in the Marne Valley didn’t have a great year and some of the Pinot Noir with its thinner skin made it more difficult for the red grapes. Harvest took place from 8th to 20th September. A year where it was necessary to select the red grapes carefully to maintain high quality. In general Chardonnay is the star of the vintage.
Technical Information:
Vineyards: 100% Premier Cru | Pinot Noir: Hautvillers
Grape Varieties: 100% Pinot Noir
Lees Ageing: 3 years
Bottling date: July 2015
Disgorged: August 2018
Dosage: 2 g/l
Production: 1900 bottles
Drink: Now to 2030
Tasting Note: On the nose, the first notes are of brioche and honeysuckle with cherry, blackcurrant and plum adding a hint of fruitiness. A nice, clean start on the palate with a soft, creamy effervescence followed by a mounting sensation of fleshy fruit under-pinned with good acidity reminiscent of pomelo and pineapple. The mid-palate is orchestrated around a marked chalky minerality that brings a touch of salinity and finesse on the tongue.
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
17++/20
Jancis Robinson MW
“Lots of chew and a dry finish. Still quite tannic but with lots tucked in there for future development.”
93/100
The Wine Spectator
“A rich version, with opulent notes of spice- and graphite-laced nectarine, white cherry, lime blossom and brioche. The expansive flavor range is trimmed nicely by laserlike, citrusy acidity. Finishes firm and lightly chalky. Disgorged August 2018. Drink now through 2034. 150 cases made, 30 cases imported. ”
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.
In June 2017, Leclerc Briant submerged 20,000 bottles of champagne 60 metres deep under the Atlantic Ocean. Winemaker Hervé Jestin believes the undulating motion of the sea transfers positive energy to the champagne, lending it a unique maritime quality.
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.
