The goal at the House of Leclerc Briant is to create and market unique champagnes with an innovative style through a combination of meticulous attention to detail in both the vineyard and the winery, together with the utmost care of, and respect for, Mother Nature and the Terroirs.
The House of Leclerc Briant cultivates 8 hectares of vines which, for the most part, are in villages ranked as Premier Cru (Hautvillers, Mareuil-sur-Aÿ, Bisseuil and Rilly la Montagne).
Grape supplies are supplemented by occasional purchases from a handful of loyal growers who are passionate about their work and committed to the family spirit and humanistic values of the House.
The House’s own vineyards were certified as biodynamic in the early 2000s and all grapes purchased are also certified as organic or biodynamic. This is the first step in Leclerc Briant’s demanding and never-ending pursuit of quality.
Hervé Jestin, an oenologist well-known in Champagne as a specialist in biodynamics, has been the consultant to the House of Leclerc Briant for many years.
Biodynamics provide an insight into the vibrations that pass between the cosmos, and microorganismes, between the vines and the wine; that in turn allows the creation of a harmonious environment that is not simply subject to the laws of mechanics.
Many years of work and careful observation have convinced Hervé that it is possible for mankind to understand, and even to call upon, the inherent intelligence of Nature.
His work has allowed him to define the guiding principles of biodynamic resonance and to apply them not only to the work in the vineyards, but also to the critical, yet often elusive, subject of champagne making itself.
At every stage from the pressing of the grapes to the disgorging of the bottles the House of Leclerc Briant adopts a soft and natural style of winemaking. The wines are given the utmost respect and are ‘listened’ to; they are nourished by the light and by the life flowing through biodynamics so they can fully express their individuality without interference of any kind and always in keeping with the unique energy of each vintage.
After vinification the wines are left to age in cellars deep underground for at least 30 months before being disgorged. Dosage is kept to a minimum to avoid masking any nuance of the wines’ character so that the consumer can appreciate them in a totally new way that reveals the ‘vertical thread’ that links the vine to the wine.