Leclerc Briant
Summary
Leclerc Briant is a boutique Champagne producer operating from Épernay with 14 hectares of predominantly Premier Cru vineyards across Cumières, Hautvillers, Mareuil-sur-Aÿ, and Rilly-la-Montagne, crafting minimal-dosage expressions from Chardonnay, Pinot Noir, and Pinot Meunier. This biodynamic pioneer, certified since the early 2000s, combines traditional methods with innovative techniques like underwater aging and gold-lined fermentation vessels, maintaining a modest production scale despite their significant influence on sustainable practices in Champagne.
Heritage & Leadership
Leclerc Briant was established in 1872 by Lucien Leclerc in the village of Cumières in Champagne, France. The house remained under family ownership for four generations, with Pascal Leclerc and his wife Brigitte Leclerc-Briant guiding the estate until 2010. Following Pascal's passing, the estate was sold in 2012 to American investors Mark Nunnelly and Denise Dupré, who appointed Frédéric Zeimett as Managing Director. This transition marked a significant turning point for the house, which had been facing financial challenges.
Under the new ownership, Leclerc Briant retained the services of Hervé Jestin, a respected oenologist specializing in biodynamic viticulture, who had previously worked with the house since the early 2000s. The headquarters and cellars remain in Épernay, where they were established in the 1950s when the house expanded beyond Cumières. Since the 2012 acquisition, the team has focused on preserving the house's biodynamic legacy while introducing innovative approaches to winemaking.
Vineyards & Wines
Leclerc Briant manages 14 hectares of vineyards spread across several villages in Champagne, including Cumières, Hautvillers, Mareuil-sur-Aÿ, Bisseuil, Rilly-la-Montagne, and Villers-Allerand. The majority of these holdings are classified as Premier Cru vineyards. The estate cultivates the three traditional Champagne varieties: Chardonnay, Pinot Noir, and Pinot Meunier.
The house produces a range of cuvées, including their signature Brut Réserve, Premier Cru, and single-vineyard expressions such as La Croisette from Epernay and Les Chèvres Pierreuses from Cumières. Their portfolio also features more experimental wines like the Abyss, which undergoes underwater aging in the Atlantic Ocean off Brittany, and the Cuvée Divine Solera, which incorporates a perpetual reserve started in 2010.
The vineyards have been cultivated according to biodynamic principles since the late 1990s, and the estate received official Demeter and Ecocert certification in the early 2000s. This commitment to biodynamic farming predates the current ownership and represents one of the earliest adoptions of these practices in Champagne.
Philosophy & Practice
Leclerc Briant's winemaking philosophy centers on minimal intervention and the expression of terroir through biodynamic viticulture. The house maintains strict adherence to biodynamic principles, working with the lunar calendar and using natural preparations to enhance soil health and vine vitality.
In the cellar, Leclerc Briant employs several distinctive practices. Fermentation occurs primarily in stainless steel tanks, though some cuvées see partial fermentation in oak barrels. The house typically applies minimal dosage, with many of their champagnes classified as Extra Brut or Brut Nature, reflecting their desire to showcase the pure expression of the fruit and terroir.
Innovation remains central to their approach, exemplified by their experimentation with unique aging vessels. The "Cuvée Abyss" ages underwater at a depth of 60 meters, while their "Cuvée Divine" features a gold-lined tank for fermentation and aging, which they believe imparts energy to the wine. All wines undergo extended aging on lees, with non-vintage cuvées typically spending 24-36 months before disgorgement and vintage selections aging for 5-10 years.
The house practices plot-by-plot vinification to preserve the identity of each vineyard site, and employs a reserve wine system to maintain consistency across vintages. Their commitment to sustainability extends beyond the vineyards to their packaging and cellar operations, with ongoing efforts to reduce their environmental footprint throughout the production process.