Champagne Season : Leclerc Briant ABYSS 2016
Leclerc Briant, this beautiful Champagne estate has been located in Epernay since 1872. In 2012, American passionate couple Mark Nunnelly and Denise Dupré acquired the property and transformed it into a real gem. The vineyards are farmed biodynamically, additional purchases are made from biodynamic winegrowers. They produce excellent bruts millésimés, bruts sans années and extra-bruts rosés.
Favorite of the month
The deep, racy "Abyss 2016" cuvée. This vintage has a radiance and purity that shine through its sincerity. The cuvée "Abyss Rosé 2018" is also exceptional with 85% Chardonnay.
Tasting and Sommelier's Opinion
To the eye, this champagne has a luminous, golden color with pale yellow highlights.
To the nose, it reveals intense, solar notes, followed by fruity and spicy aromas. Freshness is always present.
On the palate, the wine has a clean attack, followed by a fruity, lemony mid-palate. Minerality stands out on the mid-palate. The finish is deliciously iodized, leaving a savory saline imprint on a palate conquered by the marine and underwater experience.
The tasting reveals ideal conditions for the development and revelation of a sandy, chalky mineral signature respectful of Champagne terroirs.
Grape varieties
Cellar master Hervé Jestin has selected chardonnays (33%) from the Bisseuil terroir, pinots noirs (34%) from Avenay-Val-d'Or and pinots meuniers (33%) from Vrigny. Each grape variety is equally represented.
Terroir
On the Bisseuil plots near Epernay, south of the Montagne de Reims, where the great Champagne whites are produced. These terroirs are renowned for their limestone subsoil. For Pinots in the communes of Avenay-Val-d'Or (south-east of the Reims mountains) and Vrigny (north-west of the Reims mountains).
Vinification
Initial aging in vats with malolactic fermentation, raw dosage: Zero dosage.
Bottled in July 2017, disgorged in July 2020, immersed in August 2020.
Cuvée Abyss is one of Champagne's most original cuvées. Immersed for 1 year in the seabed off the eastern coast of the Île d'Ouessant (Baie du Stiff), Cuvée Abyss is an adventure. Leclerc Briant came up with the idea of immersing a cuvée specially developed for this purpose, following the discovery in the Baltic Sea of a cargo of champagne that had spent more than 170 years underwater. Working in partnership with Amphoris, a company specializing in underwater exploitation, the house and its cellar master imagined a bespoke cuvée.
Cuvée Abyss 2016 was submerged in August 2020, to be brought to the surface in August 2021.
Aging period: 12 years (2028)
Food and wine pairing
Serving temperature: 10 to 12°c
This "Abyss" cuvée goes wonderfully well with iodized dishes such as oysters, raw salmon, sesame tuna tataki or roasted Saint-Pierre. I like the champagne to accompany an entire meal.