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Sparkling dry
This Champagne is made from vines grown in the Grand Cru vineyards of the Montagne de Reims, primarily from the legendary village of Ambonnay. It is a vintage that perfectly reflects Francis Egly’s philosophy of Champagne as a serious, structured, and long-lived wine.
The аромат unfolds slowly and with depth. Notes of pear and plum appear first, followed by nuances of freshly baked bread, almonds, and a subtle touch of honeycomb. With aeration, more mature and complex layers emerge, revealing the influence of extended ageing on the lees.
On the palate, the wine is full-bodied, concentrated, and layered. The structure is firm yet precise, supported by vibrant acidity and inner energy. The finish is long and mineral, with a delicate saline note characteristic of the finest wines from Ambonnay.
The grapes are grown on the Grand Cru slopes of Ambonnay, where calcareous soils and favourable exposure allow ‘Pinot Noir’ to achieve depth and structure, while ‘Chardonnay’ retains freshness and precision.
The Champagne is produced from ‘Pinot Noir’ and ‘Chardonnay’, fermented and aged in barrels, some of them new. After the secondary fermentation, the wine is aged on the lees for 96–100 months and bottled without filtration, preserving maximum textural purity and aromatic complexity.
Dosage: 1 g/L
Serve at 10–12 °C with foie gras, caviar, or creamy cheeses.
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.
