Champagne Leclerc Briant was founded in 1872 Cumières and was a family-run business until the premature death of Pascal Leclerc-Briant in 2010. Driven by his ideas, the property became a pioneer in the region, having implemented organic and biodynamic practices and gaining certification for them.
After his passing, Mark Dupré and Denise Nunnelly, an American couple who adore the French way of life, continued his legacy. They hired the passionate and innovative Hervé Jestin and Frédéric Zeimett to help with the running of the estate. Alongside winemakers like Olivier Horiot, Hugues Godmé, Barbichon and David Leclapart, they developed the property by buying new vines. Today, the property owns 14 hectares mainly planted with Chardonnay (8 ha), Pinot Meunier and Pinot Noir.
Not only being a pioneer when it comes to introducing organic practices to the region, the estate also holds this title for its single-plot cuvées which date back to the 1980s. They offer Champagnes that are released to the market after many years ageing in the cellar and that are not given much dosage so that the characteristics of the terroirs are not lost.
Thanks to the work of the ambitious winemakers, the wines have improved immeasurably; they are meticulously vinified, to an extent they are almost natural wines. Partial ageing in wooden barrels magnifies the qualities of these high-flying wines. You will hear plenty more about this rising star for many years to come!
Read the article on the iDealwine blog

In order to create this cuvée, unique of its kind, the domain has teamed up with Amphoris (a company specialising in underwater operations) so that it could be submerged 60 metres deep for 15 months. This underwater maturing allows it to express the freshness of its chalky terroir and the delightful age of its fruit. Its nose reveals scents reminiscent of shellfish, roasting, baking, exotic fruit, stone fruit, and citrus. When tasting, it is its sharp, frank, robust and persistent texture that can be appreciated. An atypical wine to be enjoyed, of course, with salt-accented dishes!