Tasting the Depths: My Experience with Le 25bis by leclerc briant
- cecile-w
- Jul 31
- 3 min read
Updated: Sep 23
Tasting Champagne Abyss at Le 25bis by leclerc briant: A Journey to the Ocean Floor
I recently had the chance to taste Champagne Abyss from Leclerc Briant – and it truly lives up to its name. This unique cuvée offers remarkable depth and is one of the most exciting experiments in modern champagne.
A Champagne Aged Beneath the Sea
What sets Champagne Abyss apart is its aging process. After spending 30 months in Leclerc Briant’s cellars in Épernay, the bottles are placed 60 meters underwater off the coast of Brittany. There, they rest for 10 to 15 months on the ocean floor.
This isn’t a marketing gimmick. It’s a carefully planned collaboration between Leclerc Briant and Amphoris, a company that specializes in underwater exploration. The ocean provides ideal conditions – constant temperature, stable pressure, and gentle motion. These elements create a natural aging environment that can't be reproduced on land.
Why Brittany?
The team chose the waters near Ouessant Island in Brittany for good reason. These Atlantic waters offer:
Steady cool temperatures
Low light exposure
Natural water movement
Clean, unpolluted surroundings
The bottles are placed in special cages on a stable, rocky seabed, far from shipping routes. This ensures the wine develops cleanly, with no outside interference.
Tasting Notes: Ocean-Driven Complexity
Tasting the Champagne Abyss is an unforgettable experience. This is a Brut Zéro, with no sugar added, allowing every natural flavor to shine.
On the nose, there’s a crisp minerality that evokes ocean air. It’s not salty, but it’s fresh, clean, and slightly metallic, like sea spray.
The palate delivers sharp citrus, refined fruit, and incredible purity. The finish leaves a light, lingering salinity, a true nod to its time in the sea.
Acclaimed by Critics and Sommeliers
Champagne Abyss has turned heads around the world. Only 5,000 bottles are made, making it a true limited-edition cuvée.
At first, some critics thought the underwater aging was just clever marketing. But blind tastings proved otherwise. Experts who didn’t know the wine’s background were impressed by its sea-inspired character and mineral depth.
Skeptics became believers once they tasted it. Many now praise it as a standout in the world of champagne, not just for the concept, but for the quality it delivers.
The House Behind the Innovation: Leclerc Briant
To understand Champagne Abyss, it's helpful to know the producer. Leclerc Briant was founded in 1872 in Cumières and moved to Épernay in 1955. It isn’t a classic grower champagne house.
The estate owns 14 hectares and buys grapes from 15 more – all farmed organically or biodynamically. This model allows flexibility to create experimental cuvées like Abyss while staying true to sustainable practices.
In 2012, the house was purchased by American wine lovers. Under winemaker Hervé Jestin, the brand has embraced bioenergetic methods and bold innovations.
Experience It Yourself at Le 25bis
Want to taste Champagne Abyss in a perfect setting? Visit Le 25bis by Leclerc Briant, Leclerc Briant’s guesthouse and boutique on Avenue de Champagne in Épernay. This 18th-century mansion offers an elegant space where heritage meets modern creativity. Champagne Abyss is available there by the glass.
Final Thoughts
I’d looked forward to tasting this champagne for ages, and it absolutely lived up to the hype. Champagne Abyss is more than a novelty – it’s proof that innovation is alive and well in Champagne. By aging their wine under the sea, Leclerc Briant shows us that even in a region with centuries of tradition, there are still new frontiers to explore.
We haven’t decided yet if it’ll join our webshop collection, since it’s not a grower champagne, but if you’d love to see it there, tell us!
