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Leclerc Briant Champagne Abyss Brut Zéro Bio 2017

Working closely with Amphoris, a company specializing in underwater exploration, Leclerc has created Briant Abyss, a Champagne from the 2015 harvest, specially adapted for aging under the sea. The grapes used for this Champagne were specially selected from vineyards known for their chalk subsoil at or very close to the surface, so they are perfectly suited to the seabed conditions in Stiff Bay, just off the island of Ouess, in Brittany. Equal parts of Chardonnay from Bisseuil, Pinot noir from Avenay -Val-d'Or and Pinot meunier from Vrigny are used for this extraordinary cuvée.

The first impression in the nose is one of both ripeness and freshness evoking umami-like notes of shellfish combined with toasted bread, madeleines, mango, pineapple, tangerine, black currant, pomelo and peaches. As the wine breathes, it reveals notes of moist chalk, apricot, lemon, hawthorn blossom and carnations, from pear, red apples, blackberries, fresh grapes, cherries and poppies.

The palate is clean and rich with a soft, creamy mousse. The Champagne soon develops a filmy and crisp fruitiness, underscored by nice, tight acidity reminiscent of lemon and pomelo. The mid palate is round with a bold, chalky minerality that adds a touch of salt and a special feeling on the tongue. The wine has good length and immediacy due to the structure and aromas of the Pinot Noir that bring out a certain mastery. Balance is maintained by ripe fruit and by the fresh, crisp character typical of this vintage, which, combined with the minerality of chalk and iodine, brings the finish to a plump, saline and incredibly precise finish.

*Abyss is an allocation wine. It can only be ordered by request.

  • About Leclerc Briant

    The house of Leclerc Briant is one of the pioneers of biodynamics in Champagne. Back in the late 1950s, Bertrand Leclerc spread the word about it within his family and put it into practice in his vineyards. It was his son Pascal, Leclerc's fifth generation, who set to work obtaining the first full certifications. A deep respect for nature and terroirs has always been paramount at Leclerc Briant. Now all vineyard plots are certified organic and biodynamic.

    Founded in 1872 by Lucien Leclerc in the village of Cumières, the company moved to its current premises on the Chemin de la Chaude Ruelle in Epernay in 1955. Thanks to the dynamism of Bertrand Leclerc, the great-grandson of the founder and of his wife Jacqueline Briant, the company changed to the status of "Maison de Négoce" (or trading house) at that time. This allowed them to process fruit from vineyards not owned by them.

    In 2012, following the death of Pascal Leclerc, the house Leclerc Briant was saved from oblivion when it was acquired by Mark Nunelly and Denise Dupré. This American couple loves the French "art de vivre. The couple instantly fell in love with Leclerc Briant's non-conformist character. They are joined by Frédéric Zeimett, born in Champagne, who has since steered the house to the highest standards. Previously, Frédéric gained experience at Moët & Chandon and was introduced to biodynamics at Michel Chapoutier in the Rhone.

    New Leclerc Briant owner Denise Dupré immediately took a bold approach by purchasing 14 hectares of Premier Cru vineyards. All are certified organic and cultivated biodynamically. The annual production of this small house is around 130,000 bottles. All Champagnes also have the vegan seal of approval.

    • Druif

      Pinot noir, pinot meunier en chardonnay

    • Jaartal


    • Herkomst

      Champagne, Frankrijk

    • Lekker bij

      Kaviaar, oesters, kreeft

    • Smaakprofiel

      Rijp fruit, fris en subtiel

    • Productiemethode


    • Inhoud

      12 % - 0.75 cl