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'''
Bottles Available:
1 × 75cl today - 8 from 13th Oct We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
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.
Weather: Following a mild and very wet winter, spring temperatures were well above seasonal norms, allowing the vines to develop. Then, the warm, dry summer allowed the grapes to ripen quickly with extraordinary quality and quantity. The 2018 harvest came early, producing wines of remarkable fruitiness and elegance.
This is a really interesting combination; Single Vineyard Chardonnay from a 1.25 hectare plot in the Grand Cru village of Mesnil-sur-Oger, renowned for grapes that have bright acidities and being slow to age. When you combine this personality with a hot year, you have a great balance and these factors bring forward the champagnes drinking window. 2018 brings ripeness of all those yellow fruits of the classic lemon and grapefruit, but here you see warmth of the summer giving more grilled pineapple and guava. This is a young champagne is a delight to drink young and will reward those who cellar it for 5+ years.
Technical Information:
Vineyards: 100% Grand Cru | Mesnil-sur-Oger | Single Vineyard: Les Carelles
Grape Varieties: 100% Chardonnay
Lees Ageing: 5 years
Bottling date: July 2019
Disgorged: December 2024
Dosage: 0.6 g/l
Vinification : 100% in oak barrels
Drink: Now to 2030
Tasting Note: 2018 was a solar vintage, giving wines open knit fruit which is displayed on the nose of this superb Blanc de Blancs, the fruit is white pear, peach with jasmine and apple blossom. The palate is pure, deep and almost opulent in density and feel, yet there is such tension, beauty and geological mineral definition. Pure chalk, pure grand cru with the elegance and charge of Leclerc Briant.
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
“This old vineyard is shared by two owners, Leclerc Briant & Jacques Selosse! The still wine underwent long lees ageing in 225 litre ex Chateau d’Yquem oak barrels, all the way post harvest to the next years summer equinox. Something Herve and his biodynamic practices believes is an important influencer on the wine. Another power house from Herve Jestin, the toasty nose leaps out the glass, combines with lots of yellow fruit, bit of lemon and grapefruit, though going quite tropical; char grilled pineapple, this is a big mouthful! Luckily the Mesnil chalk kicks in and bring a real core of salinity and freshness that keeps the palate light and fresh on the finish. You can see the texture has real weight from its long barrel time on the lees, this adds a velvety layer that is so attractive. The oak notes linger long with tropical hints and lemon peel zest giving a bitter twang on the end. I like how both these single vineyard release in 2025 show great precision and are as clean as a whistle, showing us biodynamic practices and low sulphites are producing some amazing champagnes. If you look at Leclerc's Grand Blanc, now with enough history that we can see low sulphites is no issue to the ageing ability. Drink Now to 2034”
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.
