Leclerc Briant : Cuvée Abyss Zéro Dosage 2016

Characteristics and tasting tips for Leclerc Briant "Cuvée Abyss" Zéro Dosage 2016

Tasting

Appearance
The wine reveals a luminous golden hue, enhanced by pale yellow and silvery highlights. The bubbles are fine and steady, forming a persistent bead.

Nose
Complex and lively, the nose first offers scents of brioche and honeysuckle before revealing fruity aromas of cherry, plum and blackcurrant. Subtle iodine notes intertwine with hints of citrus, exotic fruit and light toast.

Palate
The attack is clean and precise, introducing a delicately creamy mousse. The mid-palate unfolds generous fruit, balanced by a lovely tension reminiscent of grapefruit and pineapple. A pronounced chalky minerality then comes to the fore, leading to a long, flavourful and deeply saline finish.

Food and wine pairings

This champagne pairs perfectly with dishes with a briny touch, such as oysters, tuna tataki, ceviche or roast John Dory. It also goes very well with poultry in a light cream sauce or shellfish salads with citrus.

Serving and cellaring

To fully appreciate the "Cuvée Abyss" Zéro Dosage 2016, serve it at a temperature between 8 and 12°C, ideally in a tulip-shaped glass. This wine can be enjoyed now and will continue to develop favourably until around 2028.

Other characteristics

This champagne stands out for its complete absence of dosage (0 g/l), placing it in the Brut Nature category. In addition, all of the house's cuvées are certified vegan.

The marine energy and chalky purity of a champagne by Leclerc Briant

The estate

Founded in 1872 in Cumières, the wine estate became the Leclerc Briant négociant house in 1955, when it moved to Épernay, in the heart of Champagne. A true pioneer, the estate committed early on to environmentally friendly viticulture, obtaining organic and biodynamic certifications as early as the 1990s. Acquired in 2012 by its current owners, Mark Nunnelly and Denise Dupré, the house has undergone a genuine renaissance. Now led by Frédéric Zeimett, it farms a vineyard of around fourteen hectares and stands out for its innovative approach, combining biodynamic practices with bold experimentation.

The vineyard

The grapes used for this cuvée come exclusively from Premier Cru-classified terroirs in Champagne. The vines thrive on predominantly chalky and sandy soils in the villages of Bisseuil, Avenay-Val-d'Or and Vrigny. The entire vineyard is farmed according to organic and biodynamic principles, fostering soil life through practices such as eco-grazing and long fallow periods.

Winemaking and ageing

The making of the "Cuvée Abyss" Zéro Dosage 2016 begins with alcoholic and malolactic fermentations, followed by an initial period of ageing in vats. The wine was bottled in July 2017 and aged sur lattes for around three years in the house's deep cellars. After disgorgement in July 2020, the cuvée underwent a unique phase of underwater ageing. The bottles were submerged sixty metres deep in the Baie du Stiff, off the island of Ouessant, from August 2020 to autumn 2021. This stay at sea, marked by total darkness and high pressure, completes the wine's maturation.

Grape varieties

This cuvée is a blend of Pinot Noir (around 34%), Chardonnay (33%) and Meunier (33%).