Champagne La Croisette Brut N/V

Leclerc Briant was an early adopter of organic practices beginning in the 1960’s and pioneered the concept of single-vineyard Champagne beginning in the 1970’s. Fifth generation vigneron, Pascal Leclerc began following biodynamic principles in 1988, with part of the production Demeter certified since 2003. Today, enologist Hervé Jestin continues the legacy of this visionary house.

24.7 acres of vineyard are spread between the Premier Cru villages of Cumières, Hautvillers, Mareuil-sur-Aÿ, Bisseuil in the Vallée de la Marne, Villers-Allerand and Rilly la Montagne in Montagne de Reims and in the Grand Cru village of Le Mesnil Sur Oger in the Côte des Blancs. Leclerc Briant also holds long term contracts with another 19.7 acres of organically farmed vineyards.

La Croisette is the jewel of Leclerc Briant, a 1.5 acre vineyard adjacent the winery in Épernay, remarkably never treated with chemicals. "La Croisette" is the name of a little pathway near the winery that overlooks Épernay and lends its name to the vineyard. This 100% Chardonnay spends 10 months in a mix of oak barrels and terra cotta eggs, and then minimum of 24 to 36 months sur lattes. The wine receives no dosage. 2,500 bottles produced.

Tasting Notes

Very refined and intricate, etched with mineral and citrus. At La Croisette, chalk is mixed with clay and loam giving an unsuspecting an impression of roundness on the palate. The finish is lingers with flavors of citrus, almond and minerals. La Croisette often shows a Burgundy character reminding some tasters of Puligny-Montrachet.

Production Info
Soil composition
Clay-Loam
Elevation
264-396 feet
Vines/acre
3200-3600
Average Vine Age
40
Yield/acre
3.9-4.8 tons
Year vineyard planted
1958
Harvest time
September
Bottles produced of this wine
2,100
Winemaking & Aging
Varietal composition
100% Chardonnay
Prefermentation Technique
Static Settling
Time on its skins
12-36 hours
Fermentation container
Stainless steel tanks
Age of Aging Container
2-7 years
Length of alcoholic fermentation
15-45 days
Fermentation temperature
61-79 °F
Malolactic fermentation
Yes
Type of aging container
Barrels and Terracotta
Length of bottle aging
24-36 months
Type of oak
French
Length of aging before bottling
10 months
Certified Eco-Friendly Practices
Biodynamic-Demeter
Certifying Organizations
Ecocert
Analytical Data
Alcohol
12 %
pH level
3
Residual sugar
3 g/L
Acidity
6.4 g/L
Dry extract
25.8 g/L

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