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Leclerc Briant Champagne Les Basses Prières Hautvillers 1er Cru Millésime 2015 Brut Zero

Leclerc Briant Champagne Les Basses Prières Hautvillers 1er Cru Millésime 2015 Brut Zero

80% Pinot Noir and 20% Chardonnay
From plot in Hautvillers 1er Cru
Vintage 2014 – 1800 bottles only; bottled in July 2015
Vinified and matured in oak barrels – Dosage: 2g/litre
Disgorged from August 2018


HK$1,350.00
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Description
Satin-smooth, profound and intense in appearance against a background of sparkling pale yellow with a lively stream of tiny bubbles that provide a delicate ring of mousse. The tempting look of a wine that is both fresh and rich.

On the nose, the first notes are of brioche and honeysuckle with cherry, blackcurrant and plum adding a hint of fruitiness. Letting the wine breathe a while releases more iodic notes plus peppermint, sweet spices and buttercups with more garlicy notes following. There’s a touch of cardamom and lime infusion too, and then notes of Sichuan pepper, peach, nectarine, pineapple, blackberries and other oleaginous fruit.

A nice, clean start on the palate with a soft, creamy effervescence followed by a mounting sensation of fleshy fruit under-pinned with good acidity reminiscent of pomelo and pineapple. The mid-palate is orchestrated around a marked chalky minerality that brings a touch of salinity and finesse on the tongue. Excellent balance built on good vibrations that bring out the best of the long, concentrated, robust and sea-spray tinged finish

Les Basses Prières Vintage 2014 is full of the freshness and concentration that are typical of this remarkable terroir and that are so well suited to the many, varied textures and notes offered by ‘Surf & Turf’. We recommend serving in a well-rounded glass at 100 C or slightly above. The food matching possibilities are almost unlimited, but here are a few to spark the imagination:

  1. Young caviar, tuna tataki with green herbs
  2. Fillet of lemon sole with sweet potatoes in cardamom cream
  3. Lightly cooked fillet of pollock with sticks of endive in citrus fruit dressing
  4. Beef tartare with wakame, Jambon de Reims
  5. Veal en croute seasoned with herbs and spices and served with candied salsify
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