Champagne LECLERC BRIANT - Cuvée Abyss - Organic 2013 The Abyss cuvée is the result of an experiment conducted entirely exclusively by the Leclerc Briant house in association with Amphoris, a company specializing in underwater exploitation. It was following the discovery in the Baltic Sea of a cargo of champagne that had spent more than 170 years underwater that the idea of developing a cuvée specifically dedicated to underwater maturation was born. It was based on the very fine 2013 harvest that the Abyss cuvée was born. Hervé Jestin, the house's cellar master, chose terroirs renowned for their limestone subsoil for this cuvée in order to forge a link with the marine subsoil of Stiff Bay, at the eastern tip of the island of Ouessant. Thus, it is Chardonnays from Bisseuil, Pinot Noirs from Avenay-Val-d'Or and Pinot Meuniers from Vrigny, in equal parts, which constitute the blend of the Abyss Leclerc Briant cuvée. The cuvée was disgorged in February 2017 to be submerged the following month. It was then in May 2018 that Abyss was reassembled. The Abyss cuvée signed by the house of Leclerc Briant has a pale gold color with straw yellow reflections with silvery nuances. Its bubbles are fine and lively. On the first nose, we distinguish mineral, limestone, iodine notes, with a beautiful fruity presence in the background. On the second nose, notes of lime, licorice, fresh grapes, pomelo, seaweed iodine, almond, blackcurrant and blueberry appear. A gentle aeration of the glass reveals elegant iodized notes. On the palate, the attack is fresh with a creamy and melted effervescence. The Abyss cuvée offers a beautiful, pulpy and coated fruitiness, supported by a lemony acidity. The mid-palate is distinguished by a saline minerality. The harmonious finish echoes the delicate limestone and fruitiness, leaving a deliciously saline imprint on the palate. This is a cuvée that will resonate beautifully with iodized dishes such as Atlantic cupped oysters, raw salmon, or sesame tuna tataki.
