Champagne Leclerc Briant - Abyss 2018 avec étui
97/100
Bettane & Desseauve
94/100
RVF
94/100
Decanter
"A unique sensory journey for this vintage, which has benefited from underwater aging!"
Leclerc Briant's 2018 Abyss vintage offers an exceptional tasting experience, blending terrestrial, aerial, and marine influences. A blend of Chardonnay, Pinot Meunier, and Pinot Noir, it is distinguished by precise vinification and underwater aging, which gives it an unprecedented freshness and minerality.
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Eye
Bright, satiny, pale gold color with straw yellow highlights
Nose
Aromas of ripe, juicy yellow fruit, marine accents of sea spray, citrus and menthol notes
Mouth
Full-bodied and velvety, generous, lively citrus acidity, intensely salty finish
Serve
At 10-12°C
Drink before
2030+
Food and wine pairings
Enjoy as an appetizer with special No. 2 oysters, sea bream ceviche with coriander and lime, pan-fried scallops with celery purée, sea bass en croûte, lemon and basil sorbet...
Bettane & Desseauve
Wine rated (2026 guide) 97/100
Rated estate (2026 guide) 4 stars (Producers of very high quality, those who are the pride of French vineyards)
About the estate:
This brand, located in Epernay, a pioneer in organic viticulture in Champagne, was created by the Leclerc family in 1872 and experienced a renaissance under the leadership of Pascal Leclerc Briant in the 1990s and 2000s. The trading house was bought in 2012 by an American couple, Mark Nunnelly and Denise Dupré, who are passionate about champagne and the French art of living. Today, the house has reached a brilliant maturity, complemented by the spectacular revival of the Hôtel Royal Champagne. All the champagnes, produced using biodynamic viticulture, have great personality and intense, profound expression. Hervé Jestin, the cellar master, offers wines that inspire our admiration.
Decanter
Wine rated (2024 guide) 94/100
Rated domain Recommended
About wine:
A soft and relaxed expression that reveals beautiful notes of candied pear, red apple skin, smoked nuts, caramel, and cooked lemon, with a slightly bitter and salty finish. The mousse is exceptionally soft, almost imperceptible, giving the impression of a still wine on the finish. Aged in the bottle at a depth of 60 meters below sea level, off the coast of Brittany, for one year.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rated (2026 guide) 94/100
Rated estate (2026 guide) 2 stars (These very large estates, often blessed with fabulous terroirs, are must-haves which, thanks to their consistency and the excellence of their production, deserve a place in the cellars of discerning wine lovers).
About wine:
Never before have we tasted Abyss so fully developed at such a young age. The richness and breadth of the 2018 vintage have a lot to do with this.
About the estate:
Acquired in 2012 by a passionate American couple, this small house has risen from the ashes thanks to wines with great personality. The vines are cultivated biodynamically and purchases are made from organic or biodynamic winegrowers. The majority of the supplies come from very fine terroirs (Mailly, Le Mesnil, Cumières, etc.). Hervé Jestin has been working with the estate for several years, bringing his well-known talent to bear. The Abyss cuvées, champagnes submerged at the bottom of the sea for 12 months off the coast of the island of Ouessant, have a real identity, as do the Château d'Avize and Les Mont Ferrés parcels. Partial aging in wood, low dosages, tension and vinosity are the hallmarks of this fine house.
Wine Spectator
Rated Recommended (Wine producer recommended by Wine Spectator)
Jancis Robinson
Rated Recommended
James Suckling
Rated Recommended
Jeb Dunnuck
Rated Recommended
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