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Leclerc Briant Champagne Millésime 2014 Extra Brut

Leclerc Briant Champagne Millésime 2014 Extra Brut

60% Pinot Noir, 20% Pinot Meunier, 20% Chardonnay
Tirage : Juillet 2015
Dégorgement : à partir de Septembre 2020
Dosage : 3g par litre

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A wonderfully bright, silky and fluid, appearance, deep yellow in colour with shimmering flashes of gold. A lively stream of tiny bubbles provides a persistent ring of mousse at the top of the glass. All the promise of a
wine that is both rich and nuanced. 

The first sensation on the nose is rich and evocative of elder honey, orange marmalade, peach jam, marzipan, figs, wild fruit, warm brioche, lemon confit and gingerbread. As the wine breathes, it reveals more humid
notes: roast pineapple, mirabelle plums, quince, pomelo, blackcurrant, wild strawberries, bilberries, pomegranate, liquorice, medlar fruit and mocha.

On the palate, the first impression is rich and fresh with a soft, creamy effervescence. The champagne then develops a generous fleshy, fruity texture underpinned by a tight lemon and pomelo acidity. The mid-palate
revolves around a predominantly clay and marl minerality which lends fullness, fruitiness, body, crispness and tactile breadth. The whole is supported by the vibrancy of crystallised citrus fruit which leads on to a
finish that is full, harmonious and meltingly soft with a delicate touch of salinity.

Vintage 2014 is a full, rich champagne whose balance and freshness can be enjoyed in a multitude of ways. To get the full enjoyment from this champagne we recommend serving above 90 C in a tall and well-rounded glass and we suggest the following food matching ideas:

  1. Fillet of John Dory with shitake mushroom confit and an emulsion of soy sauce and mirin
  2. Cromesquis of pan-fried foie gras
  3. Sautéed tandoori-style suckling pig with caramelised onions, carrot and orange purée
  4. Roast duckling with watercress coulis and morilles mushrooms in well-seasoned jus
  5. Escalope of veal breaded with sesame seeds and mustard
  6. Navarin of veal with a morille mushroom sauce
  7. Tajine of veal with broad beans, sage honey
  8. Cumin-flavoured Gouda, Cheddar
  9. Cantal cheese with greengage jelly
  10. Honey roasted Victoria pineapple

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