Leclerc Briant : Brut Réserve

The freshness and aromatic complexity of a Brut Réserve champagne

The property

Located in the heart of the village of Epernay, the Champagne Leclerc Briant House has a rich history dating back to the 19th century.

Following the death of Pascal Leclerc, the 5th generation head of the family house, the property was acquired in 2012 by Mark Nunnelly and Denise Dupré. Passionate, this couple from the United States aims to make this house a standard among the great producers in Champagne.

The vineyard

Following this acquisition, numerous vineyard restructuring works are undertaken under the watchful eye of Frédéric Zeimett, a native of Champagne who honed his skills in domains such as Chapoutier or Pommery.

The Leclerc Briant House now oversees a 14-hectare terroir composed of Grand Crus of Champagne (Mailly, Le Mesnil-sur-Oger) and Premier Crus (Hautvillers, Cumières, Bisseuil, Trépail, Rilly la Montagne, Villers-Allerand). 6 hectares are composed of pinot noir and pinot meunier, and 8 hectares of chardonnay.

The house is recognized as a pioneer in Champagne for having instilled an environmentally respectful philosophy as early as the 1950s. Its entire vineyard is now certified in organic and biodynamic agriculture.

The wine

This Brut Réserve from Leclerc Briant is made from the 2017 harvest. Disgorged from April 2021, its dosage is 4.5g/liter.

Blend

Pinot noir (40%)
Pinot meunier (40%)
Chardonnay (20%)

Characteristics and tasting advice for the Brut Réserve from Leclerc Briant

Tasting

Color
Bright, the color is a beautiful pale gold, adorned with reflections of a straw yellow hue.

Nose
The nose opens up to delicious pastry and spicy notes. Upon aeration, fragrances of almond paste and praline are revealed.

Palate
Very fresh, the palate seduces with its suppleness, its crunchy fruit and its lemony acidity providing a beautiful tension.

Food and wine pairings

Ideal as an aperitif, this Brut Réserve from Leclerc Briant pairs perfectly with meats (pork, lamb) or even Comté-type cheeses.

Service

For optimal tasting, serve between 10 and 12°C.