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Sparkling dry
One of the most impressive and highly sought-after champagnes from Egly-Ouriet, showcasing the intensity, structure and depth of the 2016 vintage, as well as the powerful terroir expression of the Montagne de Reims. This cuvée is produced only in exceptional years, when the vineyard conditions allow for a perfect balance of ripeness, concentration and elegance.
In the glass, it opens with notes of baked apples, pear, lemon zest and white peach, gradually revealing layers of toasted brioche, hazelnuts, a hint of smoke, chalk, sea salt, and a delicate touch of honey with air.
This is a classic Egly-Ouriet aromatic profile, born from extended lees aging and a beautifully judged oxidative nuance.
On the palate, the champagne is rich, concentrated and powerful. The texture is creamy, with exceptionally fine, integrated bubbles. Flavors of lemon cream, stone fruits, dried fruits, freshly baked bread and toasted nuts merge with a striking chalky minerality that brings verticality and tension. The acidity is bright and precise, leading into a very long, dry, saline and crystal-clear finish.
The cuvée is crafted from Grand Cru vineyards in Ambonnay, Bouzy and Verzenay – three of the most iconic sites for both ‘Pinot Noir’ and ‘Chardonnay’ on the Montagne de Reims. The blend typically consists of around 70% ‘Pinot Noir’ and 30% ‘Chardonnay’, depending on the vintage. Chalk, clay-limestone soils and south-facing exposures provide both power and the subtle salinity characteristic of the finest Egly-Ouriet Millésime bottlings.
The champagne is aged at least 5–6 years on the lees – one of the longest aging periods in the region.
Dosage – Extra Brut (2 g/l).
Serve at 10–12 °C. Pairs well with: scallops with butter-lemon sauce, duck breast with red berry glaze, mature Comté or Gruyère cheese.
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.
