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Sparkling dry
One of the most iconic cuvées from Egly-Ouriet, showcasing not only the mastery of this benchmark grower Champagne estate but also the grandeur of the Montagne de Reims terroir. This is a concentrated, powerful and exquisitely refined champagne, produced exclusively from Grand Cru vineyards – a style often compared to the world’s greatest white Burgundies.
In the glass, it opens with aromas of baked apple, pear, citrus zest and white peach, complemented by notes of brioche, nut butter, almond, white chocolate and distinctive chalky minerality – the classic interplay of Egly-Ouriet’s long lees ageing and terroir expression. The bouquet is deep, concentrated and elegantly structured.
On the palate, the champagne is rich, creamy and precisely shaped. Flavours of lemon and apple freshness are layered with hints of dried fruits, nuts and bread crust, while a pronounced chalk-driven minerality lends verticality and tension. The mousse is fine and persistent, the acidity precise and refined. The finish is long, dry, pure and delicately saline.
The cuvée is crafted from Grand Cru vineyards in Ambonnay, Bouzy and Verzenay – three of the greatest strongholds for ‘Pinot Noir’ and ‘Chardonnay’ in the Montagne de Reims. The blend is typically dominated by ‘Pinot Noir’, complemented by ‘Chardonnay’, depending on the vintage.
Aging on lees lasts at least 4–5 years, and the Extra-Brut dosage (1 g/l) allows the full concentration and purity of the terroir to shine – making this one of the driest and most precision-driven cuvées of the estate.
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.
