Abyss 2016

Abyss 2016 is an unusual experiment by Leclerc Briant: together with Amphoris, a company specialising in underwater work, they created a cuvée that was meant to mature in the sea. Chardonnay, Pinot Noir and Pinot Meunier come from the chalk soils of Champagne and solely from the 2016 harvest. After bottling in July 2017 and disgorgement in July 2020, the bottle was sunk in August 2020 in the Baie du Stiff off the Breton island of Ouessant. It was raised again in July 2021.

In the glass there is a lively, fine bead. The nose is deep and concentrated, and the palate opens clear and fresh, with a creamy mousse. Lemon and pomelo give structure to the full fruit, and the finish is chalky and salty. Serve it at 10 to 12 °C in a wide white wine glass. It goes with oysters, raw fish or steamed shellfish.