The actual product may vary from the images shown on the website.
Sparkling dry
PRE-ORDER – WINES WILL ARRIVE AT VYNO KLUBAS AT THE END OF OCTOBER
Produced from Grand Cru vineyards in the Montagne de Reims, mainly from the Ambonnay, Bouzy and Verzenay areas. The cuvée is based on ‘Pinot Noir’ and ‘Chardonnay’, while a small proportion of Grand Cru red wine adds colour, additional structure and a red-fruit character.
The nose reveals wild strawberry, raspberry, cherry and redcurrant notes, complemented by rose petals, pomegranate, citrus zest and almond.
On the palate, the Champagne is dry, full-bodied and structured. The juiciness of the red fruit is complemented by citrus freshness, chalky minerality and subtle spice. The texture is creamy, the bubbles are fine, and the acidity is bright and well integrated. The finish is long, dry, fruity and lightly saline.
The cuvée consists of approximately 70% ‘Pinot Noir’ and 30% ‘Chardonnay’, with around 4–5% Grand Cru red wine. The Champagne is aged on the lees for at least four years.
Serve at 8–10 °C; pairs well with tuna tataki, duck breast with raspberry glaze, and strawberry carpaccio with basil.
Egly-Ouriet is one of the most distinctive names in Champagne, representing not only exceptional quality, but also a deeply individual philosophy of Champagne making. These are wines conceived not as simple aperitifs, but as true expressions of terroir, often compared to the great wines of Burgundy.
At the heart of the estate’s philosophy lies the vineyard. Francis Egly spends most of his time among the vines, firmly believing that great Champagne is born in the vineyard, not in the cellar. All grapes come exclusively from Premier and Grand Cru villages, where chalk-rich soils provide remarkable minerality and precision.
What truly sets Egly-Ouriet apart is the decision to harvest fully ripe grapes, a bold contrast to the earlier harvesting practices traditionally associated with Champagne. Francis Egly believes that only perfectly ripe fruit can express the true character of place, resulting in Champagnes that are deeper, more powerful, and texturally richer, with remarkable natural concentration.
A defining element of the house style is oak aging. Unlike most Champagne producers, Egly-Ouriet uses old Burgundy oak barrels, in which the wines mature for up to eight months. This approach does not add overt oak flavors, but instead enhances structure, depth, and aromatic complexity. Fermentation occurs with wild yeasts, the wines are neither fined nor filtered, and the decision regarding malolactic fermentation is made individually each year, depending on the character of the vintage.
Another hallmark of Egly-Ouriet is its slightly lower pressure than standard Champagne, allowing the wines to express themselves with greater finesse, texture, and clarity. The result is Champagne that feels vinous, layered, and profoundly expressive of terroir.
