2013 Champagne Leclerc Briant, Abyss, Brut Zéro

2013 Champagne Leclerc Briant, Abyss, Brut Zéro

Product: 20138000183
2013 Champagne Leclerc Briant, Abyss, Brut Zéro

Description

Aged for 15 months in the depths of the ocean, Abyss is a rather unique Champagne. It’s a blend of 34% Pinot Noir, 33% Pinot Meunier and 33% Chardonnay, with zero dosage. Pinky gold in hue, the wine has a deep, rich nose – with the slightest hint of oxidation. The palate is similarly rich. Full-bodied and dry, it’s quite tertiary and saline, but totally compelling with a long, fine finish. Intriguing.
Chris Pollington, Private Account Manager (spring 2019)

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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About this WINE

Champagne Leclerc Briant

Champagne Leclerc Briant

Champagne Leclerc Briant focuses on organic and biodynamic viticulture, working in harmony with nature to produce some of the region’s most exciting wines.

Lucien Leclerc founded the estate in 1872 in the village of Cumières. In the mid-20th century, in the hands of Lucien’s great-grandson, Bertrand Leclerc, and his wife, Jacqueline Briant, the operation was moved to the beating heart of Champagne, Epernay, where it also took a new name – Leclerc Briant. It was around the same time that the house started practising biodynamics (one of the first in the region), eventually earning certification in the 1980s.

Since 2012, Chef du Cave Hervé Justin, formally of Duval-Leroy, has refined the House’s style. Working with organic and biodynamic fruit, he also practises biodynamic principles in the winery. The House has taken on new vineyards, renovated its facilities and has a renewed, uncompromising focus on quality.

The wines are low dosage, vineyard-specific and extremely interesting. Its Abyss cuvée is aged underwater

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Brut Champagne

Brut Champagne

Brut denotes a dry style of Champagne (less than 15 grams per litre). Most Champagne is non-vintage, produced from a blend from different years. The non-vintage blend is always based predominately on wines made from the current harvest, enriched with aged wines (their proportion and age varies by brand) from earlier harvests, which impart an additional level of complexity to the end wine. Champagnes from a single vintage are labelled with the year reference and with the description Millésimé.

Non-vintage Champagnes can improve with short-term ageing (typically two to three years), while vintages can develop over much longer periods (five to 30 years). The most exquisite and often top-priced expression of a house’s style is referred to as Prestige Cuvée. Famous examples include Louis Roederer's Cristal, Moët & Chandon's Dom Pérignon, and Pol Roger's Cuvée Sir Winston Churchill.

Recommended Producers : Krug, Billecart Salmon, Pol Roger, Bollinger, Salon, Gosset, Pierre Péters, Ruinart


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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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