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- Pinot Noir dominant champagne
- Iconic grower champagne focusing on later-ripening & biodynamic practices
- Multi-vintage wine similar to Krug Grande Cuvée
Yet another striking release of this wine, this is made exclusively from Grand Cru vines predominantly in Ambonnay but also Bouzy and Verzenay. It’s 70% Pinot Noir and 30% Chardonnay from low-yielding, perfectly tended vines that have been harvested fully ripe. Natural fermentation was with wild yeasts only and the first period of maturation (before going to bottle) lasted almost one year, with the wine remaining on its fine lees for the whole time. The wine clarified slowly and naturally—as was once typical across the region—and as such there was no fining nor filtration. Over 50% of the wine was fermented and aged in oak casks. The dosage was two grams per litre, so extra-brut territory.
Make no mistake, even with this wine, we are already soaring to remarkable heights of quality. If Egly made only this Brut, he would still be one of the superstars of the region. Yes, the price has risen over the years, but by today’s standards it is a bargain. To put things bluntly, this is a wine that puts to shame many prestige cuvées at considerably higher prices.
Intense exotic nose with deep red fruit and some spice. There are baked notes of strawberry (indicating well-ripened fruit) with creme caramel and coconut. The palate comes right into focus with a juicy core of acidity surrounded by poached pear, spice, red apple and hazelnut. Deft use of oak, which presents a roundness in the wine and adds balance, spice and complexity. Vinous and powerful, an excellent introduction to the House.
There are few growers in champagne with the attention to detail and unashamed passion for producing wines of distinction.
Egly-Ouriet (pronounced Egg-lee Ou-ri-yay) is based in the grand cru village of Ambonnay, famed for its pinot noir fruit. It is run by the skillful, Francis Egly who practices biodynamic and organic principals in his vineyards which span, Bouzy and Verzenay. Francis makes up a handful of highly talented and terroir-driven producers along with the likes of Anselme Selosse, Larmandier-Bernier and Vouette et Sorbée. These are wines first and he produces deep, powerful and intense styles of champagne. His minimum ageing is around 48-60 months (as declared on his informative back label) for his non-vintage wines, allowing time to express the inner strength and purity. If you’ve never heard of Egly-Ouriet before, you are in for a treat.
“Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms…” Michel Bettane, The World's Greatest Wines.
70% Pinot Noir and 30% Chardonnay. Vintages: 2016 (50%), 2015 (30%) and 2012 (20%) Bottled without fining nor filtration. Dosage is a very low 2g/l (extra brut territory). Disgorged December 2021. 53 months on lees.
This is a non-vintage cuvee with layers of complexity and oomph. It will enhance many number of dishes but one of our favourite pairings is veal scaloppini with wild mushrooms. Serve with a polenta mash and slices of lightly cooked zucchini.