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Sparkling dry
PRE-ORDER – WINES WILL ARRIVE AT VYNO KLUBAS AT THE END OF OCTOBER
A Champagne from one of the best-known Grower Champagne producers, whose wines place particular emphasis on terroir, vineyard origin and extended ageing on the lees. “Les Prémices” is one of Egly-Ouriet’s lighter-styled cuvées, retaining the precision, minerality and texture characteristic of the house.
The nose combines lemon zest, green apple and pear with notes of brioche, almond and chalk. The freshness of the fruit is complemented by the nuttiness developed during lees ageing and subtle pastry notes.
On the palate, the Champagne is dry, with a creamy texture, fine bubbles and bright acidity. Citrus and green apple flavours are complemented by a mineral, slightly saline character. The finish is long, dry and precise.
The wine is made from ‘Pinot Noir’, ‘Chardonnay’ and ‘Meunier’ grapes grown in the Aube region, in the village of Buxeuil. The vineyards are characterised by calcareous clay and marl soils, which contribute structure and minerality to the wine.
The Champagne is aged for around three years on the lees, while a dosage of approximately 2 g/l helps maintain its dry profile without masking the wine’s origin and structure.
Ideal serving temperature: 8–10 °C. Pairs well with oysters, cream cheeses, light seafood, tempura vegetables, or elegant appetizers.
Nicely bright, showing lovely and delicious fruit, this is medium-bodied and round with melons and pears. From a vineyard in Trigny. Base wine 2021. Three years on the lees. A blend of one-third each of chardonnay, pinot noir and pinot meunier. Dosage 2 g/L. Available at the end of 2025. Drink now.
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.
