In 1872, Lucien Leclerc founded the business in the village of Cumières and moved it, in 1955, to the Chemin de la Chaude Rulle in Epernay. Thanks to Bertrand Leclerc, who is the great grandson of the founder, the name Leclerc Briant came about.
The Leclerc Briant was an early adopter of organic practices beginning in the 1960s and pioneered the concept of single-vineyard Champagne starting in the 1970s, making this one of the most popular champagne brands. Fifth generation vigneron, Pascal Leclerc began to follow biodynamic principles in 1988, with part of the production Demeter certified since 2003. Today, enologist Hervé Jestin continues the legacy and tradition of this visionary house.
Ten hectares are divided between the Premier Cru villages of Cumières, Hautvillers, Mareuil Sur-Aÿ, Bisseuil in the Vallée de la Marne, Villers-Allerand and Rilly la Montagne in Montagne de Reims and the Grand Cru village of Le Mesnil Sur Oger in the Côte des Blancs. Leclerc Briant also holds long-term contracts with another 8 hectares of biodynamically farmed vineyards.
The Leclerc Briant is a vintage champagne 2013 produced from 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier from the Premier Cru village of Cumières. Champagne fermentation and aging lasts for about 7 to 8 months in a combination of oak barrels (15%) and stainless steel cement tanks followed by 5 years aging in bottle sur lattes. The wine received a low dosage and is bone dry on the champagne dry scale with just 4.9 grams per liter of residual sugar.
This extra brut champagne shows surprising richness thanks to 80 to 100 months aging on its lees before disgorgement and the ripe character that comes with a declared vintage. An expansive nose of lemon curd, white flowers, and bread notes leads to a palate that shows a mouth-coating richness and a lingering saltiness on the finish.
Gastronomic champagne is the goal of Leclerc Briant. All their sparkling wines and champagne are intended to accompany fine cuisine. This bubbles champagne is absolutely superb with full-flavoured dishes of considerable weight such as lobster or crayfish served with toasted brioche or sauteed turbot with pureed root vegetables. A classic rabbit with a mustard sauce or roasted chicken would both match the weight of this texturally rich champagne.
VINEYARD AND PRODUCTION INFO
Bottles produced of this wine 10,000
WINE MAKING & AGING
Varietal composition 40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier
Fermentation container Stainless steel tanks
Fining agent None
Type of aging container Stainless steel tanks
Length of bottle aging 5 years
pH level 3.0
Residual sugar 4.9 g/L
Acidity 5.2 g/L
Dry extract 23.5 g/L
Total SO2 16.0 mg/L
Enjoy this bottle now with your friends and family! Buy a bottle for maximum enjoyment.