Leclerc Briant Millésime Extra Brut

Champagne Extra Brut Millésime bottle image

Wine Description

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

Ten hectares are divided 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 the Grand Cru village of Le Mesnil Sur Oger in the Côte des Blancs. Leclerc Briant also holds long-term contracts with another 8 hectares of biodynamically farmed vineyards.

Vintage 2010 is produced from 40% Chardonnay; 40% Pinot Noir and 20% Pinot Meunier from the Premier Cru village of Cumières. Fermentation and aging for 7-8 months in stainless steel and cement tanks followed by 80-100 months aging in bottle sur lattes. The wine received a low dosage and is bone dry with just 4 grams per liter of residual sugar. 

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Acclaim
“There is no substitute for actual Champagne, so when the occasion calls for the best, consider this impressive vintage bottling from Leclerc Briant. The Chardonnay, Pinot Noir, and Pinot Meunier that make up this beauty are farmed organically, fermented for eight months in a tank, and then spend another 100 months in a bottle. It is rich and flavorful; while acceptable on its own, its broad structure and expansive character show best when paired with food. Consider richer cheeses, roasted meats, or lobster.”
— Baltimore Magazine, Feb 2019
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Vineyard & Production Info
Bottles produced of this wine:
10,000
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Winemaking & Aging
Varietal composition:
40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier
Fermentation container:
Stainless steel tanks
Fining agent:
None
Type of aging container:
Stainless steel tanks
Length of bottle aging:
6 years
Total SO2
32
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Analytical Data
pH level:
3.2
Acidity:
3.9 g/L
Alcohol:
12 %
Total SO2
32
Residual sugar:
3.9 g/L