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Sparkling dry
PRE-ORDER – WINES WILL ARRIVE AT VYNO KLUBAS AT THE END OF OCTOBER
A Champagne produced in exceptional vintages from Grand Cru vineyards in the Montagne de Reims. The cuvée is based on ‘Pinot Noir’ and ‘Chardonnay’, while extended ageing on the lees complements the mineral structure that reflects the wine’s origin.
The nose combines aged apple, pear, lemon zest and white peach notes. These are accompanied by brioche, hazelnut, chalk, subtle smoke and delicate hints of honey.
On the palate, the Champagne is dry, concentrated and structured. Lemon cream and white stone fruit are complemented by dried fruit, fresh bread and toasted nuts. The texture is creamy, the bubbles are fine and well integrated, while pronounced chalky minerality provides tension. The acidity is lively and precise, with a very long, dry and lightly saline finish.
The cuvée is produced from Grand Cru vineyards in the Ambonnay, Bouzy and Verzenay areas. ‘Pinot Noir’ and ‘Chardonnay’ are blended in proportions that vary according to the vintage. The calcareous and chalky soils of these sites contribute structure, minerality and a characteristic saline note.
The Champagne is aged in bottle on the lees for an extended period – at least five years. Dosage: approximately 2 g/l, Extra Brut.
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.
