Champagne Leclerc Briant Brut Rose

  • 93 Wilfred
    Wong
  • 91 Wine &
    Spirits
  • 91 Wine
    Spectator
79 99
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Champagne Leclerc Briant Brut Rose  Front Bottle Shot
Champagne Leclerc Briant Brut Rose  Front Bottle Shot Champagne Leclerc Briant Brut Rose  Front Label

Product Details


Varietal

Region

Producer

Size
750ML

ABV
12%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

Brut Rosé is racy and high-toned, due to its high percentage of Chardonnay (95%). 5% Pinot Noir provides a pale melon color. Natural malolactic fermentation. Aged in stainless steel tanks with a small percentage of Pinot Noir in oak barrels. Aged over 2 years on the lees in bottle (sur lattes). Dosage is kept below 3 grams per liter and the wine is bottled unfined and unfiltered.

Professional Ratings

  • 93
    COMMENTARY: The Champagne Leclerc Briant Rosé Extra Brut is fresh, bright, and alluring. TASTING NOTES; This wine shines with effusive aromas and flavors of wild strawberries, chalk, and mineral notes. Pair it with fresh salmon handrolls. (Tasted: December 8, 2021, San Francisco, CA)
  • 91

    A fruit-for-ward sweetness infuses this wine with scents of golden peach and passion fruit, though the wine remains tight, with a grapefruit and mineral acidity. It’s big enough to take on a tuna steak.

  • 91

    A well-knit rosé Champagne, with macerated cherry, peach skin, raw almond and spun honey flavors riding a finely detailed, plush mousse framed by sleek acidity. Chardonnay and Pinot Noir.

Champagne Leclerc Briant

Champagne Leclerc Briant

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Champagne Leclerc Briant, France
Champagne Leclerc Briant Everything is Vibration Winery Video
Lucien Leclerc founded the winery with 9.9 acres of vineyards in Cumières in 1872. The business moved to Épernay in 1955 when Bertrand Leclerc married Jacqueline Briant and formed the négociant firm which still carries their name. Leclerc Briant was an early adopter of organic practices beginning in the 1960’s and was one of the first to bottle single-vineyard Champagnes starting in the 1970’s. In the late 1980’s, Bertrand and Jacqueline’s son, Pascal, began integrating biodynamic principles and part of the production has been Demeter certified since 2003. Today, enologist Hervé Jestin, a respected expert in biodynamics, continues the legacy of this visionary house. Hervé is a forefather of bioenergetics, a movement among a small group of vignerons who are working to bring the energy of nature to the finished wine. The goal is gastronomic Champagne: wines intended for the table that brim with energy and articulate their terroir. Leclerc Briant is a trailblazing Champagne house producing wines of singular energy and nerve.
Image for Sparkling Rosé Wine: Champagne, Prosecco & More content section

What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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