In Champagne, one of the world's most iconic wine regions, standing out is arguably one of the most challenging tasks. Here, some of the planet's most famous houses coexist, with centuries of tradition and a prestige as weighty as the bottles resting in their cellars. In such a place, finding one's own voice requires vision, patience, and a good dose of courage.
That vision today is embodied by Frédéric Zeimett. The current director of the historic Maison Leclerc-Briant did not arrive by chance. Before taking on the challenge, he accumulated eleven years of experience at Moët & Chandon, spent two years at Champagne Pommery, and also served as the general manager of the wine group of the renowned Rhône producer Michel Chapoutier. With that background, Zeimett arrived in 2012 at a maison on the brink of a new chapter.
That same year marked another turning point with the arrival of two new American owners, Denise Dupré and Mark Nunnelly. Both saw enormous potential in a house founded in 1872 in Épernay that had been working for decades with a philosophy surprisingly ahead of its time. While many wineries were just beginning to discuss sustainable viticulture, Leclerc-Briant had been cultivating its vineyards organically since the 1940s.
Today, the property boasts 8 hectares of its own vineyard and supplements its production with grapes from an additional 15 hectares each year. However, beyond the numbers, what truly distinguishes the house is its approach to understanding champagne. Under this new phase, Leclerc-Briant has solidified an identity marked by precision and absolute respect for the vineyard. The maison has gained notoriety for crafting champagnes of great purity, with meticulously careful vinifications, cuvées without added sulphur in some cases, minimal dosages, and even labels certified as 100% vegan.
In this context, Leclerc-Briant Les Monts Ferrés Extra Brut is born, a Blanc de Blancs crafted exclusively with Chardonnay from the Premier Cru de Vertus, one of the most intriguing terroirs of the Côte des Blancs. Fermentation occurs naturally in oak barrels, and the wine remains on its lees for between 9 and 10 months, a process that imparts depth and a delicate texture. The dosage is minimal, merely 1.4 grams of sugar per litre, allowing the character of the terroir and the precision of the Chardonnay to express themselves clearly.
In a region where history weighs as heavily as reputation, Leclerc-Briant Les Monts Ferrés Extra Brut demonstrates that there is still room to reinterpret Champagne with a contemporary perspective, without losing sight of the elegance that has defined the region for centuries.