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Egly-Ouriet Grand Cru Blanc de Noirs Vieilles Vignes Les Crayères

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The wine is both a tribute to the greatest sites of Ambonnay and to the Egly-Ouriet domaine. Houses that emphasise blending may consider a 100% old-vine Ambonnay like this to be too intense; Egly gives it to you pure and powerful! And, with minimal dosage of one gram per litre. It’s a unique wine, built for food and for aging. It’s already drinking wonderfully well but will certainly benefit from two to five years in the cellar. A unique expression of a singular terroir, and right up there when talking about candidates for the region’s greatest wine. It’s certainly the greatest Blanc de Noirs.

Regular price $620.00
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Frequently purchased together...

- Cult Grower that focuses on later-ripening, long ageing & biodynamic practices

- Rare wines from the Grand Cru of Ambonnay, powerful and deep

- Pair with Bistecca alla Fiorentina

This is the emblematic wine from Francis Egly. Michel Bettane, the influential French critic, encouraged Egly to bottle this single vineyard wine separately and the first vintage was in 1989. This latest release was bottled after the 2014 vintage had spent close to one year in cask and blended with 40% reserve wine from the 2013 vintage. All the vinification and aging for both vintages was in barriques.

The fruit comes from old vines in a single terroir known as Les Crayères. The vines here were planted in 1946, so are now 75 years old. The soil is barely 30cm deep, then it’s chalk, hundreds of metres down—hence the name of the site (craie is French for ‘chalk’). Les Crayères is situated mid-slope with a full south-facing exposure, not far from the estate’s cellars. The old vines are deeply rooted, giving the wine a classic, mineral energy that weaves its way through the powerful, textured Pinot fruit. The concentration is a product of the ripeness and low yields that both the site and its ancient vines naturally deliver.

The wine is both a tribute to the greatest sites of Ambonnay and to the Egly-Ouriet domaine. Houses that emphasise blending may consider a 100% old-vine Ambonnay like this to be too intense; Egly gives it to you pure and powerful! And, with minimal dosage of one gram per litre. It’s a unique wine, built for food and for aging. It’s already drinking wonderfully well but will certainly benefit from two to five years in the cellar. A unique expression of a singular terroir, and right up there when talking about candidates for the region’s greatest wine. It’s certainly the greatest Blanc de Noirs.

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.

100% Pinot Noir. Vintages: 2014 (60%) and 2013 (40%). Vinification and élevage in oak casks for the most part, with minimal dosage of 1 gram per litre, making it an extra brut. Disgorged September 2021. Aged on lees for 74 months.

Rarely would we suggest this however looking at the sheer intensity and power of this wine, we are thinking a Bistecca alla Fiorentina which is made from a particular breed of cow called Chianina would be perfect. Cook this simply with olive oil, salt and rosemary and add some truffled potatoes into the mix. If you're feeling fancy, potato dauphinoise. Pure indulgence.