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Leclerc Briant Champagne Le Clos des Trois Clochers Villers-Allerand 1er Cru Millésime 2015 Brut Zero

Leclerc Briant Champagne Le Clos des Trois Clochers Villers-Allerand 1er Cru Millésime 2015 Brut Zero

Chardonnay
From a single 0,30 hectares plot in Villers Allerand 1er Cru
Vintage 2014 – 1600 bottles only; bottled in July 2015
Vinified and matured in oak barrels – Zero dosage
Disgorged from August 2018


HK$1,450.00
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A kaleidoscope of deep yellow and green with brilliant flashes of paler green, plus a lively stream of tiny bubbles that form a delicate ring of mousse. All the signs of a fresh and multi-faceted wine.

The first impression on the nose is of flint, star anise and breadcrumbs with hints of lemon and fresh hazelnuts. As the wine breathes notes of liquorice, peach, and grapefruit come through with lemon zest, cashew nuts, blackcurrant buds and the scent of acacia and roses.

On the palate, there is an immediate sensation of suppleness and freshness with a soft, creamy effervescence followed quickly by a fleshy fruitiness underpinned by a taut lemon zest acidity. The mid-palate is orchestrated around a clay and flint minerality, which lends fruitiness and body, a certain chewiness and aromas of humus and flint. Overall, a wine of great richness that extends right through to a long, zesty forthright finish.

Clos des Trois Clochers 2014 still has a youthful character: straight and pure with a wealth of concentrated aromas indicative of a wine evolving into something truly exceptional and deep. We recommend serving in a well-rounded glass at 100 C, or slightly above. The food matching possibilities are as endless as your imagination, but here are just a few suggestions:

  1. Chirashi sashimi and maki rolls
  2. Salmon marinated in gentian, Fine claire oysters in champagne broth
  3. Grilled red mullet and vegetables with parmesan gratin, salted cod fritters
  4. Aumonières of salmon, sea scallops and shrimps in a leek jus
  5. Fillet of wild sea bass with fennel confit, buttered spinach and cream flavoured with juniper berries
  6. Beef carpaccio with parmesan shavings and rocket pesto
  7. Veal carpaccio with coriander oil and drizzled with aged balsamic vinegar
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