Blend: 34% Pinot Noir from Avenay-Val d'Or, 33% Pinot Meunier from Virginy and 33% Chardonnay from Bisseuil.
Bottled: bottled 2017.
Dosage: 0 grams per liter and without added sulfite.
Disgorged: March 2017.
Aging: Submerged in the ocean in June 2017 and taken from the depth in June 2018.
In close collaboration with Amphoris, a company specialized in underwater exploration, Leclerc created Briant Abyss, a Champagne from the 2014 harvest, specially adapted for aging under the sea. The grapes used for this champagne have been specially selected from vineyards known for their chalk substrate on or very close to the surface, so they are perfectly suited to the seabed conditions in Stiff Bay just outside the island of Ouess, in Brittany. Equal parts of Chardonnay of Bisseuil, Pinot noir of Avenay-Val-d'Or and Pinot meunier of Vrigny are used for this extraordinary cuvée.
This Champagne Abyss has an intense, light yellow color with flashes of straw gold and green accents. A lively stream of small bubbles produces a lingering ring of mousse at the top of the glass, and the overall appearance promises a wine that is both rich and complex.
The first impression on the nose is one of both ripeness and freshness that evokes umami-like notes of shellfish paired with toasted bread, madeleines, mango, pineapple, mandarin, black currant, pomelo and peaches. While the wine breathes, it reveals notes of moist chalk, apricot, lemon, hawthorn blossom and carnations, pear, red apples, blackberries, fresh grapes, cherries and poppies.
The taste is clean and rich with a soft, creamy mousse. The Champagne quickly develops a filming and crunchy fruitiness, underlined by a beautiful, tight acidity reminiscent of lemon and pomelo. The middle palette is round with a bold, chalky minerality that gives a touch of salt and a special feeling on the tongue. The wine has a good length and directness due to the structure and aromas of the Pinot Noir that bring out a certain masterpiece. The balance is maintained by ripe fruit and by the fresh, crunchy character typical of this year, which, combined with the minerality of chalk and iodine, brings the finish to a plump, salty and incredibly precise finish.
Cuvée Abyss is a champagne full of energy, not only thanks to its maritime origin, but also thanks to the ripe fruitiness of this vintage. Freshness and subtle aromas join forces to celebrate an extraordinary moment of mineral rebirth in the glass. We recommend to serve between 9 and 14 ° C. Regarding food matching, we recommend the following combinations:
- Siberian or Beluga caviar
- Temaki sushi with yaki noristyle seaweed
- Marinated scallops in mandarin juice served with raw seaweed
- Red mullet tartare with arugula and celeriac
- Oysters in sabayon of champagne, soft-boiled egg with sorrel and caviar from Aquitaine
- Roast lobster and clams, grilled aubergine and basil oil.
- Crayfish travioli with fish stock
- Tongue in mustard pastry with parsnip puree and parmesan cheese
- Mushroom and parmesan risotto, potato and goose liver curls
- Noix de veau with cockles and cauliflower florets
- Ash-covered goat cheese with dandelion syrup
- Lebanon cheese and arugula in acacia honey