Frequently purchased together...
LET'S GET INTO IT
Discover the details...
What To Expect
About The House
Discover the details...
- Considered a cult producer in champagne akin to Jacques Selosse
- 100% Biodynamic production from this estate with late-ripening used for maximum flavour profile
- Pair with a Lobster Roll and Kewpie mayonnaise
Rumbling power with delicate finesse, this is a rosé of medium-salmon hue, bursting with the exuberance and beguiling transparency of Ambonnay pinot noir.
Sensational perfume of rose hip, red cherry and mixed spice heralds a rosé that sings with the magnificent red-fruits purity of the village, to a thundering undercurrent of grand complexity of dark fruit cake and spice.
Yet at every instant it is light, refreshing and breathtakingly energetic. Francis Egly’s genius is on grand display here in achieving acidity so lively and so focused and yet, at the same time, ripe, full and enticing.
All the more profound in the traumatic 2011 season. Chalk minerality underscores every magnificent moment.
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.
This is 70% Pinot Noir, 30% Chardonnay with 5% Red wine from Ambonnay. 48 months on lees and only 2 g/l dosage
Given the breadth, fruit intensity and purity of the acid line, asian flavours would tie in nicely, either with some fragrant spices (not hot) and Sushi. Other pairings would be a classic Prawn Cocktail (Heston has a great recipe) or a Lobster Roll with Kewpie mayonnaise. Finally, a Gravadlax style Salmon cured with dill would pick up those herbal and red berry elements with ease.