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Sparkling dry
PRE-ORDER – WINES WILL ARRIVE AT VYNO KLUBAS AT THE END OF OCTOBER
A Champagne produced from Grand Cru vineyards in the Montagne de Reims. The terroir allows the structure of ‘Pinot Noir’, minerality and ageing potential to come to the fore. The grapes are sourced from Grand Cru sites in Ambonnay, Bouzy and Verzenay, while the cuvée combines ‘Pinot Noir’ and ‘Chardonnay’ in proportions that vary according to the vintage.
The nose combines baked apple, pear and citrus zest with notes of brioche, almond, nuts and chalk. With time, dried fruit, pastry and subtle spice notes become more pronounced, while the fruit is complemented by the complexity gained from lees ageing.
On the palate, the Champagne is dry, full-bodied and structured. The freshness of citrus and apple is complemented by nutty and pastry notes, while chalky minerality adds tension. The texture is creamy, the bubbles are fine, and the acidity is bright and well integrated. The finish is long, dry, mineral and lightly saline.
The Grand Cru grapes are hand-harvested. The wine is aged on the lees for at least 4–5 years, while a very low dosage of around 1 g/l preserves its dry profile and allows the layers of fruit, minerality and maturity to come through.
Serve at 8–10 °C, paired with lobster with butter sauce, brioche, and roasted scallops, or roasted turkey roulade with truffles.
Based on the 2018 vintage, Egly's newly released NV Brut Grand Cru offers up inviting aromas of honeyed pear and white flowers mingled with hints of mint and praline. Medium to full-bodied, pillowy and chiseled, it's an especially fine-boned, precise rendition of this immensely dependable cuvée, formerly known as the domaine's "Tradition" bottling.
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.
