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2018 Champagne Leclerc Briant, Abyss, Brut Zéro

  • White
  • Dry
  • Full Bodied
Not ready (Drink 2027 - 2045)
Antonio Galloni
92/100
Product: 20188000183

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2018 Champagne Leclerc Briant, Abyss, Brut Zéro

Description

The first vintage of Leclerc Briant’s Abyss was in 2012. The cuvée takes its name from its unique ageing: it is stored 60 metres under the sea off the coast of Brittany for up to a year. Leclerc Briant considers this the ideal environment for the maturation of Champagne, devoid as it is of oxygen and light. Prior to submersion, the wine was aged for 10 months in second-fill oak barriques quietly sourced from some top estates in Bordeaux.

Abyss is always Leclerc Briant’s most intriguing cuvée, but the stunning 2018 is one of the finest they have released. The nose blends floral and white-peach aromas with a savoury and mineral edge. The palate is zesty and refreshing with a vivacious energy and tension running through it. A gentle salinity on the palate is interwoven with a purity of fruit derived from winemaker Hervé Jestin’s terroir-driven approach. This is a prestige-cuvée Champagne like no other, perhaps with its finest vintage yet.

Henrietta Gullifer, Account Manager, Berry Bros. & Rudd

Colour White
Sweetness Dry
Vintage 2018
Alcohol % 12%
Maturity Not ready (2027 - 2045)
Body Full Bodied
Producer Champagne Leclerc Briant

Critics reviews

Antonio Galloni 92/100

Disgorged: October, 2021

The 2018 Brut Zéro Abyss, made from one-third each of Pinot Noir, Pinot Meunier and Chardonnay, was disgorged in June 2022 and submerged off the coast of Britanny for ten months of post-disgorgement ageing under the sea at 60 meters. The nose opens gently with a hint of ume plum and slight smokiness, followed by juicy yellow apple. The mousse is gentle, the body smooth and rounded with the ripe mellowness of 2018. A gentle phenolic edge holds pepper against rye bread crust, generous and fresh for 2018—zero dosage.

Drink 2023 - 2035
Antonio Galloni, Vinous.com (Nov 2023)

About this wine

Champagne

Champagne

In 1668, the monk Dom Pérignon is credited with discovering the traditional method of making sparkling wine - a technique now used worldwide. Yet it is only in Champagne, France’s most northerly wine region, that this method produces wines of such finesse and prestige. Today, Champagne is home to over 15,000 growers and 290 Champagne houses. The region’s cool climate often necessitates a blend of grape varieties: Chardonnay brings fruit and elegance, while Pinot Noir and Pinot Meunier provide body and backbone.

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