Leclerc Briant : Vintage Extra Brut 2016

Tasting characteristics and advice for the Millésime Extra Brut 2016 from Leclerc Briant

Tasting

Appearance

This champagne is defined by a pale yellow hue, bright and fluid. In the glass, vibrant straw-yellow highlights emerge with depth.

Nose

The nose reveals a deliciously fruity aromatic palette, bringing together sweet raspberries, ripe apple, kumquat and yellow plums. This fruit-driven expression is enhanced by peach-pit notes and spicy, earthy nuances. The bouquet also unveils aromas of brioche, toasted hazelnuts, honey and fresh blackcurrant. Smoky touches evocative of clay and toasted bread accompany hints of blackberry, almond, linden blossom, peony and licorice.

Palate

The palate shows a well-defined structure with a perceptible oaky imprint. The attack is clean and fresh, carried by a creamy, delicate effervescence. The velvety, tangy texture is underpinned by citrus zests. The mid-palate reveals a fleshy, crisp fruitiness supported by bright lemon acidity. The liveliness of lemon and grapefruit brings fine tension, while an umami note gives the wine a highly appetizing character. The overall impression is one of body and depth, with complexity born of the harmony between fruity, mineral and toasty components. The finish lingers at length, retaining freshness and vibrancy. The combination of vinosity, indulgence and a delicate acidic lift creates a final impression of balance and harmony.

Food and wine pairings

This champagne pairs perfectly with refined dishes, notably fish and cheeses. It is an ideal match for roasted John Dory with stuffed potato and truffle cream, or a soft-boiled egg with watercress cream. Its minerality and umami notes make it a partner of choice for shellfish and oysters on the half shell. Pairings also extend to pork, lamb and Comté. Its structure also allows for successful matches with fusion cuisines incorporating Asian elements. This champagne is equally suited to an aperitif as it is to festive occasions.

Serving and cellaring

The Millésime Extra Brut 2016 is ideally enjoyed between 10 and 12°C. This champagne can be enjoyed now and through around 2030.

A biodynamic champagne combining structure and freshness

The estate

Founded in 1872 by Lucien Leclerc in Cumières, the Leclerc Briant House moved to Épernay in 1955 under the impetus of Bertrand Leclerc and Jacqueline Briant. A pioneer of biodynamics in Champagne as early as the 1950s, the house was acquired in 2012 by Americans Mark Nunnelly and Denise Dupré. Now led by oenologist Hervé Jestin and CEO Frédéric Zeimett, Leclerc Briant watches over a 14-hectare estate of vines certified organic and biodynamic. The House stands out for its innovative bioenergetic approach and its commitment to viticulture that respects natural cycles. In 2022, it was named “Brand of the Year” by La Revue du Vin de France.

The vineyard

The Millésime Extra Brut 2016 comes exclusively from Premier Cru classified vineyards located in the villages of Verzenay, Cumières, Hautvillers, Trépail, Bisseuil and Rilly-la-Montagne. These Champagne terroirs benefit from a cool continental climate typical of northern France, with mild summers and long, cold winters. The chalky, limestone soils, typical of Champagne, absorb daytime heat and give the wines their hallmark minerality. The entire vineyard is farmed according to biodynamic principles, Demeter certified, with no use of herbicides or synthetic pesticides.

The vintage

The 2016 vintage presented multiple challenges for Champagne winegrowers. Late spring frost, extremely low temperatures during the growing season, excessive rainfall from May to July, and difficult flowering conditions marked the first part of the year. Fortunately, August proved warm and dry, making it possible to offset earlier difficulties and ensure proper ripening of the grapes. Harvest began in September under good conditions.

Winemaking and aging

The Millésime Extra Brut 2016 benefited from extended aging of five years on lees before disgorgement. The base wines remained on lees for around ten months before bottling, allowing prolonged contact with the yeasts, which contributes to complexity and textural density. Bottling took place in July 2017 and disgorgement in March 2022. The modest dosage of 3 grams per liter reflects the house philosophy of allowing the grapes’ and terroir’s natural characteristics to fully express themselves. This cuvée is a limited edition.

Grape varieties

Pinot noir (50%)
Chardonnay (35%)
Pinot meunier (15%)