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What To Expect
About The House
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- Cult Grower that focuses on later-ripening, long ageing & biodynamic practices
- Rare wines from the Grand Cru of Ambonnay, powerful and deep
- Pair with Porcini Mushroom Risotto and a little shaved black truffle
The "V.P." stands for Vieillissement Prolongé (prolonged ageing), as the wine spends so long on lees, an average of seven years, in bottle prior to disgorgement.
A blend of 70% Pinot Noir, 30% Chardonnay, the fruit comes from Ambonnay, Bouzy and Verzenay - all great Grand Cru, Pinot Noir vineyards.
The extended lees ageing grants such harmony of bubbles and wine, so much length, complexity and texture, that the dosage can be lowered to a bare minimum, and the result is a vinous, pure Champagne. After 7 odd years in the cellar, this Cuvée expresses its full power and elegance.
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. Vinification and élevage in oak casks for the most part, with the dosage being less than 3 grams per litre, making it an extra brut. Oh did we mention it is unfiltered?
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.