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Leclerc Briant Champagne Cuvée Divine En Solera Brut

Leclerc Briant Champagne Cuvée Divine En Solera Brut

50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay
Harvest 2008 vinified using a Solera with wines from 2007, 2006, 2005 and 2004
Dosage: 3g/litre
Disgorged from March 2019

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An intense and satin-like pale yellow colour with flecks of green and a lively stream of tiny bubbles that provide a persistent ring of mousse. All the marks of a rich, fresh wine.

The first impressions on the nose are of bergamot, almonds, lemon and blackcurrant with a hint of something more earthy and iodic in character. As the wine breathes, it reveals notes of mandarin pith, pomelo, acacia blossom, linden and aniseed plus white peaches, quince jam, figs, cherries, plums, pomegranate and toast.

The initial sensation in the mouth is fresh and clean with a soft, creamy effervescence. The wine soon develops a full, pulpy fruitiness underpinned by the pleasant acidity of lemons and fleshy fruit. The mid palate
is orchestrated around clay, chalk and sand minerality which lends, on the one hand, plenty of fruitiness, bite and an almost tangible breadth, and on the other hand, salinity and length on the palate that reinforces
the frank, lemony overtones. The overall sensation is of perfectly controlled richness and vinosity. A delightful finish on notes of salt and umami, with good structure too and an upright character embodied in the soft spicy notes that bring a constant stream of freshness.

The Cuvée Divine combines elegance, power, richness and freshness that create an array of aromas that is perfect for fusion food. To bring out the best in the wine we recommend serving at between 90 and 140 C in a tall and well-rounded glass. As for food matching, we suggest the following ideas:

  1. No. 3 Cancale oysters in grapefruit jelly, mashed and lightly minted petit pois
  2. Salmon marinated in lemon juice and an a matcha tea, or verbena, infusion
  3. Sea bass on a bed of spinach with oyster mushrooms and a satay sauce
  4. Vegetable ravioli, with mango and pineapple sauce and a reduction of soy sauce and agave honey
  5. Croque Monsieur with Jambon de Reims and truffle Gouda
  6. Pork lacquered in pomegranate, with mashed sweet potato seasoned with sesame and guava
  7. Crousti moelleux sweetbreads (soft in the middle and crispy on the outside) with carnarolli risotto and black cardamom
  8. Saint-Nectaire and farmhouse Reblochon cheeses
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