Cuvée Abyss, Champagne Leclerc Briant, France 2014
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Champagne Leclerc Briant
Founded in 1872 and certified organic and biodynamic from the 1980s, Leclerc Briant is known for the production of premium wines, predominantly from Premier Cru vineyards, that possess verve, energy and tension.
The house is also known for utilising original concepts when it comes to Champagne production. This was highlighted by the widely anticipated launch of their ‘cuvée Abyss’ – a champagne aged at the bottom of the sea. 500 bottles of champagne from the 2013 vintage were aged for two years sur lattes, disgorged and left without dosage. They were then transferred to a metal cage that was plunged to the depths of the Atlantic Ocean off the coast of Brittany, where they were aged for an additional year.
Head winemaker Hervé Jestin explains the concept: “A couple of million years ago, the region of Champagne was covered in water and everything we know as a wine region today was part of the ocean. What our soils consist of are the geological leftovers of the marine sediment, and what was highly interesting to us was to let this wines resonate with the elements it was made of. Ebbs and tides have played with the glass. Mussels, seaweed, and other microorganisms have settled on the bottles, and energies have clashed, united, and transformed.”
The Cuvée Abyss is 34% Pinot Noir, 33% Pinot Meunier and 33% Chardonnay blend.