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Sparkling dry
This Champagne is made from Grand Cru vineyards in the Montagne de Reims subregion. It is an unfiltered Champagne, crafted from Pinot Noir and Chardonnay grown in the oldest Egly-Ouriet vines in the Grand Cru village of Ambonnay.
The wine is fermented and aged in oak barrels, some of them new. Before release, it undergoes an extended 96–100 months of aging on the lees, which gives the Champagne remarkable depth, structure, and complexity.
According to Francis Egly, this is one of the finest Millésime Champagnes he has ever produced. The 2014 vintage was exceptional: a cool summer followed by ideal ripening conditions from mid-August to early September resulted in grapes of outstanding balance and quality.
Stylistically, this Champagne is deeply vinous and highly concentrated. The аромат opens with pear, plum, freshly baked bread, almonds, and honeycomb. On the palate, it is full-bodied, layered, and vibrant, showing remarkable purity and energy. The finish is very long, precise, and subtly saline, a signature trait of great Grand Cru Champagnes.
Dosage: 1 g/l
This is one of the most impressive expressions from Egly-Ouriet, clearly demonstrating why the house is regarded as one of the world’s greatest Grower Champagne producers.
Serve at 10–12 °C with foie gras, caviar, or creamy cheeses.
One of the very finest wines produced in this less heralded vintage is Egly's 2014 Brut Grand Cru Millésime, a strikingly vinous and enveloping Champagne that wafts from the glass with aromas of pear, mirabelle plum, freshly baked bread, almond paste and honeycomb. Full-bodied, satiny and layered, its textural attack segues into a deep, concentrated mid-palate of exceptional purity and cut, concluding with a long, penetrating and mouthwateringly saline finish. As ever, it's a blend of some 70% Pinot Noir with 30% Chardonnay from Ambonnay's greatest terroirs.
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.
