Pascal Leclerc began following biodynamic viticultural principles in 1988. Today noted enoligist Herve Jestin continues the the legacy of this visionary house. Brut Reserve is produced from 40% Pinot Noir, 20% Chardonnay, and 40% Pinot Meunier. Malolactric fermentation is allowed to happen naturally and sulfite levels are kept to a minimum. The base wine spends 9 to 11 months in stainless steel vats with 20% in oak barrels. The wine is bottled unfined and an unfiltered. After the second fermentation the Champagne is aged on the lees for nearly three years. Dosage is a minimal 4 grams per liter.
This displays the depth and fruitiness expected from an unfiltered black grape Champagne complexed with hints of brioche and toasted almonds while the finsh is braced with bright citus tones.